I remember the morning I nervously offered my neighbor a slice of my first attempt at a crust made without wheat, she smiled and said it tasted like comfort with a surprise, and that warm approval is why I keep a simple gluten free quiche recipe in my rotation for easy weekend breakfasts and laid back brunches, the kind of recipe you can trust even if you are new to gluten free baking.
Why You’ll Love It
This gluten free quiche is reliable and forgiving, perfect for a first time baker who wants a savory, make ahead dish for brunch, weeknight dinners, or a portable potluck contribution, it uses a single 9 inch crust and straightforward filling so you can focus on flavor instead of fuss, and family and friends will enjoy the creamy custard and mix of vegetables or bacon without missing the wheat.
Serves 6
Prep Time: 20 minutes |
Cook Time: 40 minutes |
Total Time: 60 minutes
Ingredients
- 1 9 inch gluten free pie crust, store bought or homemade, chilled
- 6 large eggs
- 1 1/2 cups whole milk (360 ml)
- 1/2 cup heavy cream (120 ml)
- 1 cup shredded cheddar cheese (about 100 g)
- 4 slices bacon, cooked and chopped, or 1 cup cooked mushrooms for vegetarian option
- 1 cup fresh spinach, roughly chopped and lightly wilted
- 1 small onion, finely chopped and sautéed in 1 tablespoon olive oil or butter
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg optional
Instructions
- Preheat your oven to 375 degrees F 190 degrees C and place the chilled gluten free crust in a 9 inch pie dish if not already in one, gently press any edges and prick the bottom with a fork.
- In a skillet heat the olive oil or butter over medium, sauté the chopped onion until translucent about 4 minutes, add spinach and cook until wilted, remove from heat and let cool slightly, stir in cooked bacon or mushrooms.
- In a large bowl whisk together the eggs, whole milk, heavy cream, salt, pepper, and nutmeg until smooth and a little frothy, stir in the shredded cheese and the cooled vegetable mixture.
- Pour the filling into the prepared gluten free crust, tap the dish gently on the counter to settle the custard and remove any air bubbles.
- Bake on the middle rack for 35 to 40 minutes until the center is just set and a knife comes out mostly clean, the top will be lightly golden.
- Let the quiche rest on a cooling rack for 10 to 15 minutes before slicing, this helps the custard finish setting and makes serving easier.
Recipe Variations
- Spinach and Feta Swap the cheddar for crumbled feta and add a pinch of dried oregano for a tangy Mediterranean twist.
- Mushroom and Thyme Use 1 1/2 cups mixed sautéed mushrooms and fresh thyme, omit bacon for a savory vegetarian version.
- Ham and Swiss Add 1 cup diced cooked ham and swap cheddar for Swiss cheese for a classic quiche Lorraine style.
- Dairy Light Replace heavy cream with extra whole milk for a lighter custard, reduce cheese to 3/4 cup for lower fat.
Make Ahead: The filling can be mixed and stored in the refrigerator up to 24 hours ahead without adding eggs warmed to room temperature before baking, assemble the quiche in the crust and cover tightly then bake from chilled adding 5 to 10 minutes to baking time if needed, cooked bacon or sautéed vegetables can be prepared 2 days ahead and refrigerated in an airtight container.
Frequently Asked Questions
Can I make this quiche dairy free
Yes swap the milk and cream for unsweetened oat or soy milk plus a tablespoon of cornstarch to help the custard set and use a dairy free shredded cheese alternative that melts well
Will the crust still be crisp with a gluten free crust
Many store bought gluten free crusts hold up well if prebaked slightly, if yours is very crumbly blind bake for a few minutes with weights then remove weights and fill
Can I freeze slices of this quiche
Yes cool completely then wrap individual slices tightly in plastic wrap and foil, freeze up to 2 months, thaw overnight in the refrigerator and reheat gently in a low oven
Gluten Free Quiche
This gluten free quiche is reliable and forgiving, perfect for a first time baker who wants a savory, make ahead dish for brunch, weeknight dinners, or a portable potluck contribution, it uses a single 9 inch crust and straightforward filling so you can focus on flavor instead of fuss, and family and friends will enjoy the creamy custard and mix of vegetables or bacon without missing the wheat.
Ingredients
- 1 9 inch gluten free pie crust, store bought or homemade, chilled
- 6 large eggs
- 1 1/2 cups whole milk (360 ml)
- 1/2 cup heavy cream (120 ml)
- 1 cup shredded cheddar cheese (about 100 g)
- 4 slices bacon, cooked and chopped, or 1 cup cooked mushrooms for vegetarian option
- 1 cup fresh spinach, roughly chopped and lightly wilted
- 1 small onion, finely chopped and sautéed in 1 tablespoon olive oil or butter
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg optional
Instructions
- Preheat your oven to 375 degrees F 190 degrees C and place the chilled gluten free crust in a 9 inch pie dish if not already in one, gently press any edges and prick the bottom with a fork.
- In a skillet heat the olive oil or butter over medium, sauté the chopped onion until translucent about 4 minutes, add spinach and cook until wilted, remove from heat and let cool slightly, stir in cooked bacon or mushrooms.
- In a large bowl whisk together the eggs, whole milk, heavy cream, salt, pepper, and nutmeg until smooth and a little frothy, stir in the shredded cheese and the cooled vegetable mixture.
- Pour the filling into the prepared gluten free crust, tap the dish gently on the counter to settle the custard and remove any air bubbles.
- Bake on the middle rack for 35 to 40 minutes until the center is just set and a knife comes out mostly clean, the top will be lightly golden.
- Let the quiche rest on a cooling rack for 10 to 15 minutes before slicing, this helps the custard finish setting and makes serving easier.
Conclusion
This gluten free quiche is a gentle introduction to savory baking for anyone avoiding wheat, it is adaptable, forgiving, and made from simple steps that build confidence, start with the basic filling and swap ingredients to match what you have on hand, and remember that a little practice makes slicing neater and flavors bolder, enjoy baking and sharing this easy, comforting quiche with people who appreciate a homemade meal.
