Here’s a delicious gluten-free quiche recipe that’s simple, flavorful, and perfect for breakfast, brunch, or a light dinner. The key is using a gluten-free crust (or going crustless for an even easier option).
Ingredients (Serves 4–6)
For the Crust (Gluten-Free)
- 1 ½ cups gluten-free all-purpose flour
- ½ tsp salt
- 100 g (7 tbsp) cold butter, cubed
- 1 egg
- 2–3 tbsp cold water
Optional: 1–2 tsp herbs (thyme, rosemary, or parsley) for extra flavor
For the Filling
- 4 eggs
- 1 cup milk or cream (or half-and-half for richer quiche)
- 1 cup cheese, shredded (cheddar, Swiss, or Gruyère)
- 1–2 cups vegetables (spinach, mushrooms, zucchini, bell peppers)
- Salt & pepper to taste
- Optional: cooked bacon, ham, or smoked salmon
Instructions
1. Make the Gluten-Free Crust
- Mix flour and salt in a bowl.
- Cut in the butter until mixture resembles coarse crumbs.
- Stir in egg and enough cold water to bring dough together.
- Press dough into a 9-inch tart pan or pie dish.
- Chill for 15–20 minutes in the fridge.
Tip: To avoid cracking, you can par-bake the crust for 10 minutes at 180°C / 350°F.
2. Prepare the Filling
- Whisk eggs and milk/cream in a bowl.
- Stir in cheese, vegetables, and optional protein.
- Season with salt and pepper.
3. Assemble
- Pour the filling into the crust (or directly into a greased dish if making crustless).
4. Bake
- Preheat oven to 180°C / 350°F.
- Bake 35–40 minutes, until the quiche is set and lightly golden on top.
- Let cool 5–10 minutes before slicing.
Tips
- Crustless option: Skip the crust for a lighter, quicker quiche—just grease the pan.
- Vegetable prep: Sauté vegetables lightly first to remove excess moisture, preventing a soggy quiche.
- Cheese mix: A combination of cheeses adds depth of flavor.
💡 Fun Twist:
For a Mediterranean version, use spinach, sun-dried tomatoes, feta, and olives.
If you want, I can make a gluten-free quiche “cheat sheet” with 5 variations (vegetarian, meat, Mediterranean, crustless, and mini quiches) that are quick and easy.
Do you want me to do that?