Gluten-Free Quiche

This savory gluten-free quiche features a tender, flaky crust cradling a rich, creamy custard filling. It's a delightful and satisfying option for any meal, perfect for brunch or a light dinner.

Prep: 20 min Cook: 50 min Total: 120 min Serves: 4

At a glance: This medium breakfast recipe yields 4 servings in about 2h (20 min prep, 50 min cook). It uses 9 ingredients — including gluten-free all-purpose flour blend, salt, cold unsalted butter — and walks through 6 steps. Updated October 24, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Quiche: When preparing this breakfast recipe, to ensure this recipe remains gluten-free, always use gluten-free ingredients and prepare it in a clean environment. Be mindful of cross-contamination from surfaces, utensils, and airborne gluten particles, especially when handling flours and baking powders. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Quiche: This recipe is designed to be entirely gluten-free, utilizing a gluten-free flour blend for the crust and ensuring all other ingredients are free from gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1.5 cups gluten-free all-purpose flour blend (with xanthan gum) Shop
0.5 tsp salt
0.5 cup cold unsalted butter, cut into cubes
4-6 tbsp ice water
3 large eggs
1.5 cups milk or half-and-half
0.5 tsp black pepper
1 cup shredded cheese (e.g., cheddar, Gruyere)
1 cup cooked vegetables (e.g., sautéed spinach, mushrooms, onions)

Instructions

1 In a large bowl, whisk together the gluten-free all-purpose flour blend and salt until well combined. Add the cold, cubed unsalted butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This process should take about 5-7 minutes and will create flaky layers in your crust.
2 Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just begins to come together. Be careful not to overmix, as this can result in a tough crust. You may not need all of the water. Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten-free flours to hydrate and the butter to firm up.
3 Preheat your oven to 375°F (190°C). On a lightly floured surface (using your GF flour blend), roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges decoratively. Prick the bottom of the crust all over with a fork to prevent puffing during baking.
4 Blind bake the crust for about 15 minutes, or until it's lightly golden and set. Remove from the oven and let it cool slightly. While the crust is baking, whisk together the 3 large eggs, 1.5 cups of milk or half-and-half, and 0.5 tsp of black pepper in a medium bowl until smooth and well combined. This forms the base of your creamy custard filling.
5 Evenly scatter the 1 cup of cooked vegetables and 1 cup of shredded cheese over the bottom of the partially baked crust. Carefully pour the egg and milk mixture over the vegetables and cheese, ensuring it fills the crust evenly. The filling should come up to about 0.5 inch from the top of the crust.
6 Bake the quiche in the preheated oven for 30-35 minutes, or until the center is just set and the top is golden brown. The center should no longer be jiggly when gently shaken. If the crust edges start to brown too quickly, you can loosely cover them with aluminum foil. Allow the quiche to cool for at least 10 minutes before slicing and serving warm.

Nutrition (per serving)

320

Calories

14g

Protein

22g

Carbs

20g

Fat

Fiber

440mg

Sodium

Tips & Notes

Keep the butter and water very cold so the gluten-free crust stays flaky.
Roll the dough between two sheets of parchment. Gluten-free dough tears easily.
Pull the quiche when the center still jiggles slightly. It sets as it cools.

Common questions

Can the quiche filling use milk instead of half-and-half?

Yes. The recipe calls for 1.5 cups of milk or half-and-half, whisked with 3 large eggs and 0.5 tsp black pepper until smooth. Scatter the cooked vegetables and shredded cheese over the partly baked crust first, then pour the egg mixture over them, stopping about 0.5 inch below the top of the crust.

How do you keep the quiche crust from tearing or puffing up?

Chill the dough at least 30 minutes, then roll it between two sheets of parchment, since gluten-free dough tears easily, to a circle about 12 inches across. Ease it into a 9-inch pie plate, prick the bottom all over with a fork so it does not puff, and blind bake about 15 minutes until lightly golden.

What cross-contamination risk is specific to Gluten-Free Quiche?

Check gluten-free all-purpose flour blend, salt, cold unsalted butter, cut into cubes before they go into Gluten-Free Quiche. To ensure this recipe remains gluten-free, always use gluten-free ingredients and prepare it in a clean environment. Be mindful of cross-contamination from surfaces, utensils, and airborne gluten particles, especially when handling flours and baking powders. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

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