Gluten Free Quiche is an easy yet elegant gluten free brunch recipe that’s perfect for the holidays, special occasions, or taking to a friend or family member in need. With a flaky, homemade gluten-free crust, and savory, creamy filling, you will be searching for any and all occasions to make it!
The first recipe I wanted to make after mastering my Perfect Gluten Free Pie Crust was Gluten Free Quiche. It had been over a decade since I last had a slice of warm, bakery-style quiche, and I was thrilled by how easy it is to make at home.
Not to mention delicious. Serving size 6? Never heard of her.
While quiche is elegant and perfect for the holidays, or baby and bridal showers, it’s too delicious and easy to save for a special occasion.
My kids call it “breakfast pie,” and I don’t know about you, but that sounds way better than cereal and milk!
Watch How to Make It
Why You’ll Love This Recipe
Gluten Free Quiche is an egg-based dish that’s baked inside a buttery, croissant-like, gluten-free crust. The filling includes eggs and milk, plus cooked breakfast meat, cheese, and vegetables. It’s perfect for brunch or BFD.
Here’s why you’ll love it:
- Crowd-pleasing: pie for breakfast? ‘Nuf said. Everyone loves a quiche!
- Good hot, warm, or room temp: quiche actually gets better as it cools. Heck it’s even good cold, straight out of the fridge.
- Travels well: bake then take to a friend or family member’s house for brunch, as a post-baby or surgery meal, or for someone who’s newly gluten-free.
- Prep-ahead: the gluten-free pie crust and meat for the filling can be prepped up to 3 days ahead of time.
- It’s gluten free! When’s the last time you had a slice of quiche?! Again, it was such a treat to eat this classic brunch recipe since going GF. Plus it’s a hit with both gluten and non-gluten-eaters.
What’s the Difference Between a Quiche and a Frittata?
The biggest difference between a quiche and frittata is that quiche has a crust while a frittata does not. The filling of a quiche is also more creamy and luxurious than a frittata.
For this reason I think quiche is more fun and fancy-feeling. Again, it’s perfect for holiday mornings and special occasion brunches. Pair with mimosas and a gorgeous fruit salad and you’re set.
That being said, my kids eat quiche as an after-school snack if I have one in the fridge, and it’s great for BFD. Very versatile.
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Ingredients for Gluten Free Quiche
- Gluten Free Pie Crust: made with gluten-free flour, butter, salt, sugar, and water.
- Eggs
- Milk: I like whole milk in this recipe (buy the single-serving container if you don’t keep it in the house) though 2% is ok. The higher the milk fat, the creamier the quiche filling will be. That said, half & half is great too.
- Cooked breakfast meat: ground pork sausage, finely diced ham, or chopped browned bacon make great fillings. I like Jimmy Dean breakfast sausage and Frick’s ham, both of which are gluten free.
- Shredded cheese: this recipe calls for sharp cheddar cheese, though feel free to play around with using different types of cheeses.
- Green onions: add flavor and color.
- Salt and pepper
How to Make a Gluten-Free Quiche
Step 1: Make the Gluten-Free Pie Crust.
Start by making my Gluten-Free Pie Crust recipe through rolling out the dough, placing it into the pie pan, then chilling it for at least 1 hour, or up to 3 days ahead of time.
Natural Pie Crust Edge
While I like to flute or crimp the edges of my pie crust for fruit pies, I simply tuck the excess pie crust under the edge and leave it smooth and rolled for a quiche.
Step 2: Par-bake, then cool the crust.
Next, par-bake the crust.
Par-baking means we’re partially baking the pie crust so it doesn’t turn out raw or soggy in the final dish. Since quiche has a wet filling, this is a very important step – don’t skip it!
Preheat the oven to 400 degrees, place an oven rack into the lower third of your oven, then place the pie pan on a foil-lined, rimmed half sheet pan.
Make shallow pricks all over the bottom of the pie crust with a fork, then spread a piece of parchment paper inside. Fill the crust to the top with pie weights, rice, dried beans or lentils, or even granulated sugar, then bake for 15-20 minutes, or until the edges of the crust are golden brown.
Remove the pie weights then continue baking until the bottom of the pie crust is dry and pale-looking, 4-8 more minutes.
Finally, let the par-baked crust cool for 25-30 minutes. It doesn’t have to be cold, but you don’t want it to be hot.
Step 3: Fill the crust with filling.
Once the par-baked crust has cooled, sprinkle cooked breakfast meat into the bottom of the shell, followed by shredded cheese and chopped green onions, in that order.
Fillings Tip
The fillings will stay where you put them, so if you put the breakfast sausage on top of the cheese and green onions, it will stay on top during baking. I say this because I like the look of the meat near the bottom of a cut slice of quiche, rather than floating at the top. #TypeAProblems
Next, whisk together eggs, whole milk, salt, and pepper in a large mixing bowl.
Creamy Quiche Filling Tip
The higher the milk fat, the creamier the quiche filling will be. You can get away with 2% milk, though whole milk or even half & half is best!
Pour the egg mixture over the fillings in the pie shell.
Step 4: Bake the quiche.
First, TURN THE HEAT DOWN!
Keep the oven rack in the lower third position, but turn the heat down from 400 to 375 degrees.
With the quiche still on the foil-lined sheet pan, bake until the center is set, 40-45 minutes, rotating the pan halfway through.
Pie Crust Tip
I recommend using a silicone pie shield to prevent the crust from over-browning. I place it over the edges when the pie crust has reached the perfect shade of golden-brown, usually about halfway through. You can also make your own pie shield with folded strips of foil. That said, they have a tendency to fly off the crust if baking using the convection setting on your oven.
Baking Tip
If the top of your quiche is over-browning but the center hasn’t completely set, tent a piece of foil over the entire quiche, and keep baking.
Step 5: Cool slightly then serve.
Quiche is best served warm or even room temperature, so let it sit on the counter and cool for at least 20 minutes before slicing and serving.
Trust me, it is SO worth the wait!
How to Store and Reheat
- Store leftover quiche in the pie pan covered in foil for up to 3 days.
- Reheat individual slices in the microwave for 30-40 seconds or until hot.
No matter when you serve it, I hope you love every bite of this perfect and easy Gluten Free Quiche – enjoy!
What to Serve with Quiche
- 1 Gluten Free Pie Crust
- 6 large eggs
- 3/4 cup milk, whole milk recommended, see notes
- salt and pepper, see notes
- 1 cup cooked then cooled breakfast meat, ground breakfast sausage, chopped bacon, finely diced ham, etc
- 1-1/2 cups shredded sharp cheddar cheese, divided
- 2 small green onions, thinly sliced
Park-Bake the Gluten Free Pie Crust:
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Place an oven rack into the lower third of your oven then preheat the oven to 400 degrees. Line a rimmed half sheet pan with foil then place the chilled pie crust on top.
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Use a fork to make shallow pricks all over the bottom of the crust (not too deep or the egg filling can seep through). Crumple a piece of parchment paper into a ball, smooth it back out, then place it inside the pan, gently pressing it against the sides, bottom, and over the rim of the crust to prevent over-browning. Fill with pie weights, dried beans, rice, lentils, or granulated sugar to the top of the pie crust then bake until the edges are light golden brown, 15-20 minutes, rotating the sheet pan halfway through.
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Remove the sheet pan from the oven then carefully pick up the edges of the parchment paper and pour the weights into a bowl to cool. Continue baking the crust until the bottom is pale and dry-looking, 4-8 more minutes. Cool the crust for 30 minutes.
For the Quiche:
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Turn the oven down to 375 degrees. Keep the oven rack in the lower 1/3 of the oven.
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While the crust is cooling, add the eggs, milk, salt, and pepper to a large mixing bowl then whisk to combine.
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Layer the cooked breakfast meat, 1 cup shredded cheese, and the green onions in that order into the bottom of the cooled par-baked crust then evenly pour the egg mixture over the top. Sprinkle the remaining 1/2 cup shredded cheese on top then bake the quiche on the sheet pan for 40-45 minutes or until the center is completely set, rotating the sheet pan halfway through.
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TIP: I recommend using a silicone pie shield to prevent the crust from over-browning. I place it over the edges when the pie crust has reached the perfect shade of golden-brown. You can also piece together your own pie shield with folded strips of foil. That said, they have a tendency to fly off the crust if baking using the convection setting on your oven. Similarly, if the top of the quiche is browning too quickly, you can tent a piece of foil on top of the entire quiche.
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Let the quiche cool for at least 20 minutes before slicing and serving. The quiche is best served warm or even room temperature vs piping hot.
- This recipe is best made with whole milk – half & half is great too – though you can get away with using 2% milk. The higher the milk fat, the creamier the quiche filling will be.
- Depending on what breakfast meat and cheeses you choose, the saltiness they impart to the quiche will be different. I recommend adding at least 1/4 teaspoon salt to the egg mixture, though you can add more if desired.
- Store leftover quiche in the pie pan covered in foil for up to 3 days.
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Reheat individual slices in the microwave for 30-40 seconds or until hot.
Calories: 470kcal, Carbohydrates: 19g, Protein: 21g, Fat: 34g, Saturated Fat: 14g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 224mg, Sodium: 647mg, Potassium: 269mg, Fiber: 1g, Sugar: 2g, Vitamin A: 640IU, Vitamin C: 1mg, Calcium: 275mg, Iron: 2mg
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin