A simple gluten free quiche recipe with the perfect flaky crust. You can use ham, sausage, bacon, or veggies in this easy quiche recipe. You can also use my gluten free pie crust recipe, or your favorite pie crust.

If you are looking for more gluten free breakfast ideas you might like my Gluten Free Breakfast Casserole. My Gluten Free Crepes are also easy to make.

Gluten Free Quiche Recipe

This gluten free quiche recipe can be made using chopped ham, chopped veggies, bacon, or crumbled breakfast sausage. You can also add additional veggies if you like. I use my gluten free pie crust recipe, which I included in the recipe card below. You can use store bought gluten free pie crust if that works easier for you.

You can bake this quiche the night before and reheat it when you’re ready to serve it. You can also bake it and freeze it for a later date. Around the holidays we will make 3-4 quiches and freeze them for Thanksgiving or Christmas morning. We also like to make quiche for brunch on Mother’s Day.

How to make gluten free quiche

1. Par-bake the pie crust for 15 minutes while you prepare your filling ingredients. Add eggs, half and half, salt and pepper to a large mixing bowl.
2. Whisk until well combined.
3. Remove the pie crust from the oven and sprinkle the ham and 1 cup of cheese into the bottom of the pie crust. If you want to add chopped green onion, or other veggies, add them here.
4. Pour the egg mixture over top of the chopped ingredients in the pie crust.
5. Sprinkle the remaining ½ cup cheese on top.
6. Bake for 35-40 minutes until the center is completely set. Let cool for 10-15 minutes before slicing. Serve warm.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.

Dairy-Free Gluten Free Quiche

To make a dairy-free gluten free quiche simply swap the milk with a plain unsweetened dairy-free milk and the cheese with your favorite dairy-free equivalent.

Working with Gluten-Free Flours

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don’t have the ingredient weights for all my recipes yet.

Make ahead and freeze

The gluten free quiche recipe can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw and reheat before serving.

If you’re looking for more breakfast recipes, you might like my Gluten Free Strata. Have you ever made donuts? You’ll definitely want to make my Gluten Free Vanilla Donuts. Both recipe are simple to make, are incredible with brunch, and you can double or triple the recipes to feed a crowd.

Did you make this gluten free quiche? Leave a comment below letting me know if you used my pie crust or yours.

Yield: 10 slices

Gluten Free Quiche

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A simple gluten free quiche recipe with the perfect flaky crust. You can use ham, sausage, bacon, or veggies in this easy quiche recipe. You can also use my pie crust recipe, or your favorite pie crust.

Ingredients

For the pie crust:

• 1 ½ cups all-purpose gluten-free flour blend
• 1/2 teaspoon salt (omit if using salted butter)
• 1 teaspoon xanthan gum (omit if you use a blend that has xanthan)
• 1/2 cup butter (1 stick), cold - cut into small pieces (or palm shortening, or shortening)
• 4-5 tablespoons milk, cold, use more depending on the consistency of the pie crust

For the quiche filing:

• 6 large eggs
• 3/4 cup half and half (or heavy cream, or milk)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cooked ham, chopped (or cooked bacon, or cooked sausage crumbles)
• 1 cup shredded cheddar cheese + ½ cup shredded cheese for the top
• Optional: ¼ cup chopped onions or chopped bell pepper, or both

Instructions

1. Preheat oven to 375 degrees F.
2. For the pie crust: In a medium mixing bowl, combine flour, salt, and xanthan gum.
3. Using a pastry blender or two forks, cut the butter into the flour mixture. The butter should resemble the size of small peas.
4. Add milk. Use your hands to work the milk into the dough, until the ingredients are combined and the dough forms a ball. Add more milk if needed.
5. Transfer the dough to a piece of wax paper. Roll dough ball between two pieces of wax paper until about 10”-11” in diameter.
6. Remove the top piece of wax paper and place the pie pan upside down on dough.
7. Flip the pan and pie crust dough over so the pie pan is right side up. Peel the wax paper off. Repair and pinch the gluten free pie crust dough into shape.
8. Par-bake for 15 minutes while you prepare your filling ingredients.
9. For the filling: In a large mixing bowl, whisk together eggs, half and half, salt and pepper.
   Remove the pie crust from the oven and sprinkle the ham and 1 cup of cheese into the bottom of the pie crust.
10. Pour the egg mixture over top.
11. Sprinkle the remaining ½ cup cheese on top.
12. Bake for 35-40 minutes until the center is completely set. Let cool for 10-15 minutes before slicing. Serve warm.

Notes

• Pie crust option: This recipe uses my pie crust recipe but you can use a store bought, uncooked gluten free pie crust.
• Make ahead and freeze: The quiche can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw and reheat before serving.
  

Nutrition Information:

Yield:

10 slices

Serving Size:

1 slice
Amount Per Serving: Calories: 371Total Fat: 25gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 167mgSodium: 784mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 13g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.