Gluten Free Quiche

This is the best gluten free quiche recipe! With a homemade buttery and flaky pie crust, creamy filling packed with lots of veggies and herbs of your choice, this recipe is bound to impress.

This gluten free quiche is one of my favorite recipes to meal prep because it’s perfect for breakfast, dinner, a little mid day snack or the center of your brunch spread. A slice of quiche, a gluten free cinnamon roll and a gluten free bagel bite?! Sign me up.

This recipe is totally customizable, you can add in virtually whatever veggie you like, some protein like ham or bacon, or even just keep it a strictly egg and cheese mixture! If you’re serving it for dinner, I love it with a side kale salad, but since there’s so many veggies already in here, it’s totally a meal in it’s own right! Or have my rosemary roasted potatoes on the side.

Tips before we get started!

• You can use a store bought or my homemade gluten free pie crust. If using homemade, you can halve the recipe since we only need a bottom layer for the crust.
• Fresh whole eggs will work best here! I do not recommend any kind of egg replacement or just using egg whites for this recipe.

How to make gluten free quiche

If using homemade pie crust, prep that first and add to your pie dish. Bake at 350 for 15 minutes. If using store bought, also bake at 350 for 15 minutes.

Meanwhile, add the butter to a skillet and melt over medium heat. Add in the diced onion and saute for about 3-4 minutes. Add in the garlic, diced bell pepper and diced asparagus. Saute for 3-4 more minutes, then add in the spinach and cook just until wilted. Set aside.

Meanwhile, in a medium bowl or bowl of a stand mixer, beat the eggs, half and half and spices together for about 1 minute. Add in the sauteed veggies, and whisk to combine.

Pour into the bar baked pie crust and bake at 350 for about 45-55 minutes or until the center is just set. Let cool for 15-20 minutes, then garnish with fresh herbs. Enjoy and try my marry me chickpeas next.

Variations

This gluten free quiche is incredibly versatile! The recipe as written is vegetarian, but you can absolutely add in ham, chorizo, bacon etc. for a different flavor profile and more protein. Here’s some other ideas if you want to mix it up!

• Mexican inspired: I love using bell peppers, onions, chorizo, corn and shredded mexican cheese then serving with some hot sauce!
• Broccoli cheddar: Saute some white or yellow onion then add in finely chopped broccoli and shredded cheddar cheese.
• Ham and cheese: Keep it simple and classic with your favorite cheese and cubed ham.
• Spinach and coat cheese: Another vegetarian option with a slightly different flavor profile. Sometimes the simple ones are the best!

How to store

Once prepared, this gluten free quiche will store in the fridge for up to 4 days. I usually just eat it cold but you can definitely warm it up in the oven if you prefer. I don’t recommend microwaving it as the crust won’t hold up very well that way.

You can also freeze it! My preference and suggestion is to slice it into individual slices and freeze that way so you can just thaw what you need at a time. Wrap each slice tightly in plastic wrap and place in a freezer safe ziplock bag for up to 2 months. Reheat in the oven at 300 Fahrenheit until warm through the center.

Try these recipes next!

• Gluten Free Bagels
• Sheet Pan Chicken
• Gluten Free Scones
• Gluten Free Pizza Dough

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