Gluten Free Quiche -

5 from 1 vote

Gluten Free Quiche

This gluten free quiche features a creamy custard balanced on a crisp and flaky crust that's layered with gently sauteed vegetables and plenty of salty cheese.

Prep Time30

Cook Time1

Total Time1 30

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 295kcal

Author: Nicole Spiridakis

Ingredients

1 9-inch gluten free pie crust

For the Filling

6 large eggs
1 cup whole milk
½ cup heavy cream
2 tablespoons olive oil
2 cloves garlic , thinly sliced or ½ cup diced green onions
1 ½ cups diced asparagus
2 cups baby spinach
salt and pepper , to taste
1 cup grated sharp cheddar cheese or Gruyere
½ cup shredded parmesan cheese

Instructions

In a large bowl, whisk together the 6 large eggs, 1 cup whole milk, and ½ cup heavy cream. Set aside.
In a large saucepan over medium heat, warm the 2 tablespoons olive oil. Saute the 2 cloves garlic, 1 ½ cups diced asparagus and 2 cups baby spinach 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 1 9-inch gluten free pie 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 1 cup grated sharp cheddar cheese or Gruyere and half of the ½ cup shredded parmesan cheese 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.

Nutrition