This gluten free quiche features a creamy custard balanced on a crisp and flaky crust layered with gently sauteed vegetables and plenty of salty cheese. This recipe is super adaptable and perfect for any occasion!
A reliable gluten-free quiche is an elegant yet homey dish that works for breakfast, brunch, or dinner! And this one is so good—packed with tender asparagus and baby spinach plus loads of savory cheese wrapped in a silky smooth custard base. I love using a gluten free all butter pie crust or an oat flour pie crust as the starting point for any quiche I make, though you can use your favorite gluten-free or regular flour pie crust. Add a steaming cup of vegetarian cream of tomato soup or a big spoonful of roasted cauliflower on the side to make the perfect comfort food combo.
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Why I Love This Cozy Quiche
Can a dish be elegant and comforting at the same time? Yes, and I'd argue that quiche straddles this line perfectly! A mix of cream, lots of eggs, and all the cheese your heart desires bakes beautifully, and when you marry it with a gluten-free crust everyone around the table can eat it. I love adding veggies to quiche, but you could make a simple cheese quiche, or play around with other ingredients like ham or bacon, other vegetables, and fresh herbs. There so much going for it!
- Easy to make gluten-free. If you make quiche on a gluten-free crust you'll easily have an entirely gluten-free dish. If you don't need to keep gluten-free, use the method outlined in this post and add it to your favorite wheat flour crust.
- So versatile. I love the combination of spinach and asparagus, but you can add or substitute any vegetables you like in this quiche. The same goes for the cheese!
- Endlessly customizable. Add your favorite cheeses, veggies, or proteins to make this quiche your own. See ideas lower down.
- Make it ahead. I typically make this quiche the day before I plan to serve it, mostly because I like to plan ahead! But a nice bonus is that it reheats perfectly, and a slight rest in the fridge helps the flavors to deepen.
Ingredients Needed
I've outlined all of the ingredients needed to make this recipe below, along wth a few notes. Scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Pie crust - Use your favorite pie crust or try my simple gluten free pie crust.
- Eggs - Large eggs are best.
- Milk - You can use whole milk or 2% milk. I don't recommend using non-fat milk.
- Heavy cream
- Cheese - A combination of cheddar and parmesan, or see some more suggestions lower down.
- Olive oil
- Asparagus
- Garlic - Or use ½ cup sliced green onion.
- Spinach - I used baby spinach and you can also use chopped regular spinach.
- Salt and pepper
Variations to Consider
- Dairy-free - Turn this quiche dairy-free by using full-fat coconut milk or a thick oat or almond milk. (Note that if you use coconut milk the quiche may take on some of its flavor.)
- Other veggies - Use this recipe as your starting place for all sorts of variations! Try any type of vegetable you like, up to about 2 cups of vegetables to layer on the bottom of the pan. Some favorites include red pepper, halved cherry tomatoes, spring onions, baby chard, and sliced mushrooms. Make sure to cook the veggies before adding them to the crust.
- Add a little mustard - Stir in 1 teaspoon of Dijon mustard to the filling for sweet-spicy contrast.
- Try other cheese - Again, you can try any cheese here that you love! Nutty gruyere is a lovely complement to asparagus, or you could try all cheddar or all parmesan cheese. You do you!
- Add more cheese - A case where more is more! Feel free to add more cheese than the quantity called for in the recipe card.
- Herbs - Fresh or fried herbs add interest and flavor. Try dried thyme and oregano or use fresh herbs like chopped basil and rosemary.
How to Make Gluten-Free Quiche
Here's an overview in photos of how to make this easy recipe! I used a mix of garlic, asparagus, and spinach in this version.
- Make egg mixture: In a large bowl, whisk together the eggs, milk, and cream.
- Cook vegetables: In a large saucepan over medium heat, warm the olive oil. Saute the vegetables in olive oil for a few minutes until they are soft.
- Place crust in pan: Butter a quiche pan or pie pan and fit in the crust.
- Add veggies: Place the cooked veggies in the unbaked pie crust.
- Add cheese: Sprinkle half of the cheese over the vegetables.
- Pour on eggs: Now pour the egg mixture over the vegetables.
- Finish with cheese: Sprinkle the remaining cheese over the top of the eggs.
- Bake: Place on a baking sheet and bake at 375℉ for about 1 hour. Remove from the oven and let cool before serving. place in the oven.
How Do I Know When Quiche is Done?
For me, quiche tends to take about 55-60 minutes to reach the perfect state of doneness. How to know for sure? Give the pan a slight shake— the center should be just set with a slight jiggle. And of course, the cheese will be beautifully melted.
Tips for the Perfect Gluten Free Quiche
- Let it rest. After removing the quiche from the oven, rest it on a wire rack for at least 15 minutes to let the filling set a bit. This makes for much easier slicing. I actually like to let it set for up to an hour, but I realize that this is not always possible!
- Blind bake the crust. I don't typically do this step, but if you want to ensure an even crisper crust, bake it unfilled for 10–12 minutes at 375°F.
- Butter the pie pan! As with all pies, it's essential to butter the pie plate before adding the crust. This will make a big difference later when you remove slices of quiche.
- Bake on a baking sheet. I ALWAYS bake my quiche on a large baking sheet. This helps with any potential overflow and helps crisp up the bottom.
- Pre-cook the vegetables. It may be tempting to skip cooking the veggies first, but it's so important! Most vegetables release moisture as they cook, so sauteeing them first helps to avoid a watery quiche later.
- Cheese options. Adding cheese ups the flavor of the quiche and helps to bind the filling. I always shred my own cheese because packaged, shredded cheese can include anti-caking agents.
- My favorite variation: When I want to mix things up, I like to do a combo of sweet peas, chopped asparagus, and fresh herbs like chives or thyme, plus feta or ricotta cheese for a mild, creamy contrast.
Serving Suggestions
Quiche goes so well with so many sides! I love serving it with a scoop of hummus and a light salad, but it's lovely with soup and so much more.
At brunch, serve slices of quiche with a fruit salad or sliced fresh fruit and berries, with a mixed green salad dressed with a lemony vinaigrette. At dinner, add a side of roasted red and sweet potatoes (like in the photos), a salad, or a cup of zucchini soup and a few warm honey cornbread muffins.
Storage and Reheating Options
- Fridge - Transfer cooled slices of quiche to an airtight container and store it in the fridge for up to 3 days.
- Freezer - To freeze a whole quiche, bake and then cool completely. Wrap the quiche tightly in a layer of plastic wrap, then a layer of foil to prevent freezer burn, and store in the freezer for up to 2 months. Or, wrap cooled individual slices in plastic wrap, place them in a freezer-safe bag, and store in the freezer for up to 2 months.
- To Reheat - Place slices of quiche on a baking sheet and heat them in a 350°F oven for 10–15 minutes until heated through. For a quick option, microwave on 50% power for 30–60 seconds, though the crust may soften with this method. If the quiche is frozen, unwrap it and heat it at 350°F for 30 minutes until heated through.
More Easy Veggie Mains
If you try this gluten free quiche recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Gluten Free Quiche
Ingredients
- 1 9-inch gluten free pie crust
For the Filling
- 6 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup grated sharp cheddar cheese or Gruyere
- ½ cup shredded parmesan cheese
- olive oil
- 1 ½ cups diced asparagus
- 2 cloves garlic , thinly sliced or ½ cup diced green onions
- 2 cups baby spinach
- salt and pepper , to taste
Instructions
- In a large bowl, whisk together the eggs, milk, and cream. Set aside.
- In a large saucepan over medium heat, warm the olive oil. Saute the vegetables for a few minutes until they are soft and the spinach is wilted. Season with salt and pepper.
- Butter a quiche pan or pie pan. Preheat the oven to 375℉.
- Take the chilled crust out of the fridge and roll it out so it will fit in the pan with a bit of overhang.
- To assemble, place the cooked vegetables in the unbaked pie crust. Sprinkle half of the cheddar cheese and half of the parmesan over the vegetables. Pour the egg mixture over the vegetables and top with more cheese.
- Place the quiche on a baking sheet and place in the oven. Bake quiche for 50-60 minutes, checking around 50 minutes until the quiche puffs up and does not have a loose center when shaken lightly.
- Remove the quiche from the oven and let cool for at least an hour before serving so it can set. You can serve the quiche warm or at room temperature.
Notes
- Let it rest. After removing the quiche from the oven, rest it on a wire rack for 15 minutes to let the filling set a bit. This makes for much easier slicing.
- Blind bake the crust. I don't typically do this step, but if you want to ensure a crisper crust, bake it unfilled for 10–12 minutes at 375°F.
- Bake on a baking sheet. I ALWAYS bake my quiche on a large baking sheet. This helps with any potential overflow and helps crisp up the bottom.
- Pre-cook the vegetables. It may be tempting to skip cooking the veggies first, but it's so important! Most vegetables release moisture as they cook, so sauteeing them first helps to avoid a watery quiche later.
- Cheese options. Adding cheese ups the flavor of quiche and helps to bind the filling. I always shred my own cheese because packaged, shredded cheese can include anti-caking agents.
- My favorite variation: When I want to mix things up, I like to do a combo of sweet peas, chopped asparagus, and fresh herbs like chives or thyme, plus feta or ricotta cheese for a mild, creamy contrast.
Helen Spiridakis says
Wow. Full of helpful details. Very precise. Photo is excellent. Mouthwatering. Thanks for all the detailed substitutions. A can’t miss.