A perfect gluten free quiche recipe that makes a delicious base for any flavor you like! Made in a delicious crust and filled with endless combos for an easy meal anytime.
Quiche is such an under-rated recipe even though it is the star of many brunch restaurants! My family and I enjoy this easy veggie quiche all year long for a quick lunch, easy dinner, and holiday brunching (of course).
The gluten free homemade crust is easy to mix up and what’s great about quiche is that you can customize it to any flavor you like. No matter if you are a seasoned quiche pro or it’s your first time to make a quiche, this easy quiche recipe walks you through each step for a perfect quiche every time.
Free from: Wheat, gluten, dairy (optional), casein (optional), soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, nightshades (optional), and more
Quiche is a savory egg custard made in a flaky pie crust. It’s filled with fluffy eggs, milk, and an endless variety of meats, cheeses, and veggies.
Here, I’ll show you 2 flavors, including one that is dairy free! But no matter what you like to fill your quiche with, this recipe will walk you through making the best gluten free quiche every time.
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Why You’ll Love this Recipe
- Easy to assemble with any ingredient
- Sturdy and flaky gluten free pie crust
- Quick to assemble
- Perfect to make ahead and enjoy as meal prep or leftovers
- Gluten free with dairy free, soy free, nut free, options and more!
Ingredients
There are two parts to this recipe: The crust and the filling. What makes quiche such a good dish is that you can fill it with any combination of things you have on hand and is the perfect way to use up some leftover veggies in the fridge! No matter how you fill it, it will almost always turn out good.
Here are some ideas of the simple ingredients you’ll need.
Gluten free crust: Gluten free flour, butter (dairy or dairy free), sugar, salt, apple cider vinegar, and milk (again, dairy or dairy free)
Basic quiche: Large eggs, whole milk or heavy cream (dairy or dairy free), salt and pepper
Fillings for quiche are super varied. In these photos, I have a quiche Lorainne and a dairy free veggie quiche. But you can mix and match any of these ingredients.
Protein: Ham, bacon, mushrooms, swiss cheese, feta cheese, cheddar cheese, parmesan cheese, tofu crumbles
Frozen or Fresh Vegetables: Asparagus, broccoli, bell pepper, peas, leeks, sweet or yellow onions, tomatoes, spinach, kale
Garnishes: Avocado, green onions, chives, sour cream
Allergy Substitutions
If you are avoiding dairy, you can still enjoy this! Use plant-based butter in the crust. Use your favorite dairy free milk in the quiche base. I recommend either coconut milk (unflavored, unsweetened) or rice milk (unflavored, unsweetened) for the best flavor.
Make the Crust
This is a detailed look at how to make a quiche. For the complete recipe, with ingredient measurements, please see the recipe card below. You can also use the “jump to recipe” button at the top of the page.
First, make the crust for the quiche.
For a more detailed look at how to make a crust, make sure you check out my gluten free pie crust recipe!
Start by whisking or sifting together the gluten free flour, salt, and sugar.
Now, either in a food processor or in a large bowl with a pastry cutter or knife, add the cold butter and combine with the flour until it resembles sand. Then add the apple cider vinegar and half of the milk. Keep pulsing in the food processor, or mixing by hand until a dough begins to form.
On a lightly floured surface, press the dough into a disc to roll out.
Roll the pie dough until it is a little bit larger than your pie pan.
Tip! This recipe is for one quiche in a 9-inch pie pan. However, you can easily double this recipe to make more than one.
Using the parchment paper, carefully flip the crust into the pie pan. Turn the edges over and crimp them in place if you want. Set it aside until you’re ready to fill!
Bonus tip! If you want to avoid a soggy bottom on your quiche one of the best ways to avoid this is to par-bake (aka blind bake) your crust for 15 minutes with some pie weights to prevent it from poofing. For details on how to do this, see my gluten free pie crust recipe. I’ve not found a soggy bottom happens if you use a glass pie dish.
Make the filling
First, in a medium bowl with a whisk, combine the eggs with salt, pepper, and the milk of your choice.
Choose whichever fillings you want to add to your quiche and add them to the prepared pie crust. I like to pour the filling in first so that when I add the egg mixture, I know the ingredients are well distributed and don’t end up with one side getting all the good stuff!
After filling, pour the egg mixture into the homemade pie crust with fillings. Give it a quick stir to settle all the ingredients.
Cover the edges of the pie with a pie shield or aluminum foil and bake at 375F for about an hour.
Remove the quiche from the oven and let it rest for 15 minutes before slicing and serving.
Flavor Variations
There are so many different ways to make a quiche! Here are some of the ones my family loves.
Dairy free Broccoli: Broccoli florets, leek, cherry tomatoes
Quiche Lorainne: Ham, swiss cheese, diced onion
Broccoli and bacon: Broccoli florets, cooked and sliced bacon, cheddar or cheddar jack cheese
FAQs
Yes! Either make a recipe that is heavy on veggies and meat without cheese, or use your favorite dairy-free cheese brand. For the milk replacement, I suggest unsweetened coconut milk or rice milk. They tend to mix the best with eggs, in my experience. However, you can use and plant based milk.
Yes! Bake and cool the quiche completely and then wrap first in plastic wrap and then a few layers of foil. Pop it in the freezer for up to 2 months. Thaw in the fridge overnight and then bake at 350F for 25 minutes.
A covered quiche kept in the fridge should last for 3-5 days easily.
How to Store + Make Ahead
Quiche is a great recipe to make ahead of time for parties and holiday brunch.
Make Ahead: The pie dough can be made up to 5 days in advance and kept in the fridge.
Freeze: Allow the fully cooked quiche to cool completely. Wrap it up tightly in first a layer of plastic wrap and then a few layers of aluminum foil. You can freeze the whole pie or individual slices. Store it in the freezer for up to 3 months. When ready to serve, first thaw it in the fridge overnight (about 8 hours) and then bake at 350F for 20 minutes to heat.
Leftovers: Store any leftovers in either an airtight container in the fridge or by wrapping it tightly in a layer of plastic wrap. You can store this as a whole pie or in slices. Reheat in the microwave or in the oven at 350F for about 10 minutes.
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Recipe
Equipment
- mixing bowls
- mixing spoons
- whisk
- measuring cups
- measuring spoons
- Rolling Pin
- parchment paper
- pie pan
Ingredients
Gluten Free Crust
- 1 ¼ cups gluten free flour
- 1 tablespoons sugar
- ½ teaspoon salt
- ½ cup butter cold, can be dairy free
- 6-8 tablespoons milk cold, can be dairy free, coconut milk recommended
- 1 tablespoon apple cider vinegar
Basic Quiche Custard
- 5 eggs large
- 1 cups milk can be dairy free
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups mix-ins per quiche
Dairy Free Broccoli and Tomato Filling
- 1 cup broccoli florets roughly chopped
- 1 cup tomatoes sliced in half
- ¼ cup onion can swap for leek
Ham and Swiss Filling (Quiche Lorraine)
- 1 cup ham roughly chopped, can be lunch meat ham
- 1 cup swiss cheese roughly chopped
- ¼ cup onion
Broccoli and Bacon Filling
- 1 cup broccoli florets roughly chopped
- 1 cup bacon cooked and roughly chopped
- ½ cup cheddar jack cheese roughly chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Make the pie crust. In a food processor or large bowl, combine the gluten free flour, salt, sugar, and cold butter (vegan if needed) until they are small crumbs in size and shape. Add the milk and apple cider vinegar. Pulse until a dough ball forms.
- Roll out the pie dough. On a lightly floured sheet of parchment paper, roll out the disk of dough until you have a circle about 2 inches larger than your pie pan. Carefully flip the dough into the pan using the parchment paper as a means of quickly flipping it in. Tuck the dough under the edged and pinch for a crimped edge, if desired.
- Mix the quiche. In a large bowl, whisk together the eggs, milk of choice, salt, and pepper until completely combined, about one minute.
- Prep the fillings. Prep any fillings that you are using in the quiche. Add them to the pie crust before carefully pouring the egg mixture over top. Use a pie shield to prevent any browning of the edges of the pie crust. Or, you can use foil to carefully wrap the edges.
- Bake. Bake the quiche until the center is set, about 50-60 minutes. Don’t over bake as you want it to be like a custard. Remove from the oven and let cool for 15 minutes before slicing and serving. Enjoy!
Notes
- Allergy Substitutions
- If you are avoiding dairy, you can still enjoy this! Use plant-based butter in the crust. Use your favorite dairy free milk in the quiche base. I recommend either coconut milk (unflavored, unsweetened) or rice milk (unflavored, unsweetened) for the best flavor.
- Flavor Variations
- Protein: Ham, bacon, mushrooms, swiss cheese, feta cheese, cheddar cheese, parmesan cheese, tofu crumbles
- Frozen or Fresh Vegetables: Asparagus, broccoli, bell pepper, peas, leeks, sweet or yellow onions, tomatoes, spinach, kale
- Garnishes: Avocado, green onions, chives, sour cream
- How to Store + Make Ahead
- Make Ahead: The pie dough can be made up to 5 days in advance and kept in the fridge.
- Freeze: Allow the fully cooked quiche to cool completely. Wrap it up tightly in first a layer of plastic wrap and then a few layers of aluminum foil. You can freeze the whole pie or individual slices. Store it in the freezer for up to 3 months. When ready to serve, first thaw it in the fridge overnight (about 8 hours) and then bake at 350F for 20 minutes to heat.
- Leftovers: Store any leftovers in either an airtight container in the fridge or by wrapping it tightly in a layer of plastic wrap. You can store this as a whole pie or in slices. Reheat in the microwave or in the oven at 350F for about 10 minutes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Laurel says
A bit co fused…the ingredients for crust lst 6- 8 tabs milk, but in the instructions for the crust the milk is not mentioned. Is it added after the butter , and before the vinegar, or should the ingredients list not contain milk?
Laura says
Thank you for catching that! Yes, the milk is supposed to be there and is added at the same time as the apple cider vinegar. Add only a few tablespoons of milk at a time so that you don’t have a wet pie crust dough. I’ve added it back into the instructions so it should be there now. Please let me know if you have any other questions!
Mary A Bills says
Do I have to use sugar in the quiche crust?
Laura says
No, it isn’t required to make the crust. I find that the sugar does help with the flavor as gluten free flour tends to be less sweet than wheat flours are typically. You can use date sugar or coconut sugar as a less processed swap. Just note that this might darken the crust slightly.