Made with a homemade or store-bought pie crust, this Gluten-Free Veggie Quiche is loaded with fresh veggies, protein, and flavor. Nutritious and filling, it’s perfect for breakfast, brunch, or dinner!
We Love This Quiche Recipe
Is there anything better than a slice of quiche for brunch? It’s the best way to start the day. Especially when you pair it with a dairy-free espresso con panna or a healing bone broth latte!
One bite of this homemade quiche recipe, and you’ll never go back to restaurant or store-bought versions again. Not only is it delicious, but this gluten-free quiche is:
- Made with minimal prep time.
- Super customizable.
- Gluten-free and dairy-free-friendly.
- Great for meal prep or serving a crowd.
- A gluten-free option that tastes just as good as the original.
Ingredients You Need
Below is an overview of the ingredients and instructions to make this gluten-free quiche recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information including carbohydrates, cholesterol, calories, monounsaturated fat, and polyunsaturated fat.
- Gluten-Free Pie Crust – We prefer to make our homemade gluten-free pie crust recipe, but you can use a premade pie crust instead.
- Eggs – Whole eggs form the base of the quiche filling. Then, we also like to add egg whites for extra fluff!
- Non-Dairy Milk– A combination of your favorite non-dairy milk such as almond milk or hemp milk and coconut milk combines to create a rich filling.
TIP: Make sure to use canned coconut milk, not liquid varieties! Or, feel free to use a higher-fat milk alternative such as cashew milk, if preferred.
- Seasonings – Garlic powder, salt, and black pepper enhance the savory flavor. Adjust to taste, depending on your flavor preferences and mix-ins.
- Cheese – Use freshly shredded cheddar cheese, parmesan cheese, swiss cheese, or a dairy-free cheese of your choice. It’s a great way to add extra calcium to the dish!
- Mix-Ins – Chopped greens or lightly sautéed greens such as spinach, kale, or arugula add a vibrant color, nutrients, and fiber. Then, we include extra veggies such as sautéed mushrooms, onions, peppers, or even potatoes for even more flavor and nutrients!
Note: Avoid vegetables with a high water content like celery, zucchini, and tomatoes. They’re likely to cause your quiche to become water! If you prefer to use cooked greens, sauté them in a large skillet over medium heat before adding them to the quiche.
- Protein – Incorporate cooked bacon, ham, or sausage for a boost of protein.
Health Benefits of Eggs
Eggs might be the closest thing to a perfect food that exists! Eggs are extremely nutritious and contain a little bit of nearly every nutrient our bodies need. For instance, eggs are:
- Rich in omega-3 fats.
- A good source of vitamin A, vitamin B12, and vitamin B2.
- An excellent source of folate, riboflavin, and selenium.
- A complete protein.
How to Make Gluten-Free Quiche
Prepare the Crust
Note: If using a premade crust, skip this section, and follow the package instructions to bake instead.
- Combine the dry ingredients. Add a cup of flour and xanthan gum to a food processor. Sprinkle the frozen butter cubes on top. Then, cover the mixture with the remaining flour, xanthan gum, sugar, and salt. Pulse in short bouts just until the butter is broken into small pieces.
Note: If you don’t have a food processor, you can mix the dough by hand. See our pie crust post for details!
- Add water. Drizzle ice water over the dough. Then, pulse again until the mixture is light yellow in color and has a crumbly texture. Scrape down the sides once or twice as you pulse.
Pro-Tip: Be careful not to overwork the batter! It should be mealy with bits of butter still visible. If the dough seems too dry to shape into a ball, add two tablespoons of ice water, and pulse again.
- Shape the dough. Transfer the mixture to a large bowl or working surface. Then, shape it into a ball, flatten it slightly into a disc, and tightly wrap it with plastic wrap.
- Chill. Transfer the dough to chill in the fridge for at least an hour or up to overnight. Rest the dough at room temperature for 10 to 15 minutes before rolling.
- Roll the dough. Lightly flour a work surface and a rolling pin. Roll the dough, starting from the center and working outwards in all directions. Seal any cracks with cold water if needed.
- Parbake. Transfer the dough to a pie dish or tart tin, remove excess dough, and flute the edges. Bake the gluten-free quiche crust with parchment paper and pie weight until the edges are golden brown. Then, prick holes in the bottom of the crust, and transfer it back to the oven until the bottom is golden brown.
Note: The crust will shrink a tiny bit when parbaking. It’s totally normal and doesn’t mean you did anything wrong!
Prepare the Filling & Assemble
Reduce the oven temperature while the crust cools and you make the egg batter.
- Whisk/Beat. Add the eggs, milk, coconut cream, and seasonings to a large bowl. Whisk to combine.
Pro-Tip: To make your quiche extra smooth and custardy, whisk only the eggs first for about three minutes (or use a hand mixer). Then, add the heavy cream! Use a French whisk or a balloon whisk to aerate the eggs properly.
- Add the veggies. Sprinkle the fresh or cooked greens and part of the cheese over the bottom of the pie crust.
- Layer. Pour the egg mixture over the veggies. Then, sprinkle the remaining cheese on top.
- Bake. Place the pie pan on the center rack of the oven, and bake just until the center is set.
Note: If the outer crust begins to brown too quickly, cover the quiche with foil or a pie crust shield, and continue to bake.
- Rest. Allow the quiche to cool on the counter for about ten minutes. Garnish with fresh herbs such as basil or parsley. Then, slice, and serve warm!
Serving Suggestions
You can serve this recipe on its own as a complete meal. However, it also pairs well with fresh fruit salad, side salads, and air fried asparagus.
If you’re making a big breakfast spread, you can also add a side of cauliflower sweet potato tots or gluten-free bread for toast!
More of Our Favorite
Gluten-Free Breakfast Recipes
Common Questions
Avoid watery ingredients like tomatoes, zucchini, or celery. They will leach water as they cook and cause the quiche to become runny.
A frittata is an egg mixture that is partially cooked in a skillet on the stovetop before being baked in the oven. It has a lower egg-to-dairy ratio than a quiche, making it more similar to an omelet. Meanwhile, a quiche is closer to a pie. It has a creamy, custard-like center, more dairy, and bakes in the oven completely.
The most common cause of a soggy quiche is too much moisture due to either the veggies included or there being too many eggs.
Store leftover quiche covered with aluminum foil or transfer it to an airtight container. It will stay fresh in the fridge for up to four days.
Reheat leftovers in the oven at 350 degrees for 20 to 25 minutes or until the eggs are warm.
Yes! Once cooked and cooled, you can wrap leftover quiche in aluminum foil, and freeze it for up to three months. Thaw in the fridge overnight when you’re ready to eat.
How to Make Gluten-Free Quiche
- Total Time: 2 ½ hours
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
Learn how to make the best gluten free quiche recipe, and mix and match your favorite mix-ins for a breakfast, brunch, or dinner everyone will love!
Ingredients
- 1 ½ cups (205-215 grams) gluten free all-purpose flour or homemade all purpose flour blend (without xanthan gum) *see notes
- ¾ teaspoon xanthan gum
- ½ cup butter (8 Tbsp), partially frozen or very cold, cut into cubes (see notes)
- 3 teaspoons sugar
- ¾ teaspoon kosher salt
- 6–8 Tablespoons ice water (if living in a drier climate, 8 Tablespoons may be needed)
Filling
- 5 large eggs
- ¼ cup egg whites (optional, but helps give fluff!)
- ½ cup non-dairy milk
- ⅔ cup coconut milk or other higher fat milk/cream
- 1 teaspoon garlic powder (optional)
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon black pepper
- 1 cup freshly shredded cheese of choice (parmesan, non dairy, etc.), divided
- ½ to 1 cup chopped greens, fresh or lightly sautéed or steamed (such as kale, spinach, arugula)
- 1 cup chopped other mix-in of choice. Such as sautéed mushroom, onion, peppers (omit for nightshade free), cooked bacon, ham, or sausage. *avoid high water content vegetables
Instructions
- Prepare the homemade crust or use store bought (follow directions on package if using store bought).
- For the homemade gluten free crust, Place 1 cup flour and the xanthan gum into a food processor with the blade attachment. If you don’t have a food processor, see blog post. Sprinkle frozen butter cubes over the flour.
- Cover with the remaining cup flour followed by xanthan gum, sugar, and salt. Pulse in short bouts until butter is broken down into small pieces, about 25 times.
- Drizzle in the ice water. Mix with longer pulses for 10 to 12 seconds. The mixture will turn light yellow in color and the texture will be crumbly. Scrape down the sides with a spatula and pulse again one or two more times. Do not overwork the batter (it should be mealy with bits of butter still visible). If the dough seems too dry to shape into a ball, add 2 Tablespoons more ice water.
- Transfer the mixture to a large bowl or onto a working surface. Shape the dough into a ball (again, do not overwork the batter), flatten slightly into a disc and tightly wrap with plastic wrap. Place the dough in the refrigerator to chill for an hour or overnight (see notes).
- Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
- To roll the dough, lightly flour the work surface and the rolling pin and sprinkle a little flour on top of the dough. Or roll the dough between two pieces of plastic wrap.
- Start from the center and work out in all directions. If cracks form, wet your fingers with cold water and use extra dough to patch up spots, then roll over the cracks, as needed. Roll until the dough is about ¼ to ⅛ inch thick.
- Transfer to a pie dish by gently rolling the pastry so it wraps around the rolling pin then lay it on top of the pie pan/shell. Remove the excess pie dough and flute the dough.
- To parbake, bake the crust (with parchment paper and pie weights) at 375 F for 10 – 12 minutes or until edges start to brown. Carefully remove the pie weights and parchment paper. Prick the bottom of the crust with a fork. Then return the pie crust to the oven for 5-6 minutes or until the bottom is golden brown. Remove pie crust from the oven and set aside.
- Reduce oven temperature to 350 F while you make the egg batter. See notes.
- In a large bowl, whisk/beat together the eggs, milk, coconut cream, garlic powder, salt, and pepper until combined. Set aside.
- Sprinkle fresh or cooked greens, ¾ cup cheese and the additional vegetables or protein onto the bottom of the pie crust. Pour the egg/milk batter on top. Sprinkle with remaining ¼ cup cheese.
- Place in the oven on the center rack and bake until the center is just about set, about 45 to 55 minutes.* If the outer crust begins to brown quicker than total cook time, cover crust with foil or a pie crust shield.
- Allow the quiche to cool and settle for 10 minutes before serving. Store the cooled leftovers in an airtight container in the fridge for up to 4 days.
Notes
Texture Tips – To make your quiche extra smooth and custardy, whisk only the eggs first for about 3 minutes (or use a hand mixer) before adding milk or use a balloon whisk to aerate the eggs properly. The filling does rise a bit as it cooks in the oven but always sinks back once it is removed from the oven and cools. If it rises too much there may be too much air in the beaten eggs.
Flavor Tips – Adjust seasonings to taste according to the mix-ins used. For example, if adding ham or bacon, you might want to reduce the salt.
Storage Tips – The crust can be parbaked ahead of time then frozen. Cooked and cooled quiche can be wrapped in aluminum foil and placed in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and reheat for 20 to 25 minutes in a preheated 350F oven or until the eggs are warm.
- Prep Time: 25 minutes
- Chill Time: 1 hour
- Cook Time: 65 minutes
- Category: breakfast
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 323
- Sugar: 2.8g
- Sodium: 357.8mg
- Fat: 16.4g
- Saturated Fat: 9.3g
- Carbohydrates: 22.8g
- Fiber: 3.7g
- Protein: 10.2g
- Cholesterol: 159.4mg
This was so easy!! Thanks
Quiche is such a great breakfast or brunch to feed a crowd, and I love that you can put anything you’d like in it! Your quiche looks fabulous!
totally! a quiche with so much variety! EASY peasy!
This quiche would make a lovely dish for any brunch! And I know my gluten free friends and family would especially appreciate this one.
I’ve never had quiche before!! Which is weird seeing as how much I adore eggs. This is such a great Christmas breakfast idea!
I say go for it!
This is the perfect, non-sweet Christmas day breakfast! Since my kids are requesting cinnamon rolls…I might just have to make this for the adults! 😉
Growing up my mom made quiche often and it was always a staple at Christmas morning brunch. My mom always made mine without crust which also meant I got whatever fillings I wanted not what my dad and brother wanted. We make it some years but often it gets trumped by my hubby’s desire for Eggs Benedict.
haha love your stories. What did you usually fill it with?
What a great recipe for a group! And the nice thing is you can go so many different directions with this one!
Right?! I love adding more to it! great for leftover veggies to put to use!
I’m partial to the brag about it part 🙂 and I agree once you find something that’s easy and works, it is fun to keep using it in new ways!! You know it will taste the way you want, so then it’s just playing with other things. Quiche is right up my alley after our Europe trip!
How are you with eggs these days? Keep me posted if you try them again.
This looks SO good! I love quiches and egg bakes and I really really really ridiculously need to try that crust recipe ASAP!
for sure! keep me posted on if you try it!
I’ve made pie dough from scratch a few times but this sounds much easier! And it’s so pretty and colorful!
Totally easy laura! you gotta try it! p.s MISS YOU!
Ya know what? This year I was feeling guilty that I couldn’t make the cute DIY gifts that others had done, but then I thought, ‘You know what? God has given us all different gifts, and some of us like to bake, paint, buy gifts, etc… 🙂 I LOVE DIY food gifts. Can I be your neighbor? Maybe that wish is too selfish.
Totally! God gave us all different gifts to share. Yours is in encouragement. Such a blessing!
Funny you should mention Julia. I’m making one of her recipes tonight! I’ve never actually followed one of her recipes… should be interesting! Maybe I should just stick with your simple methodology. I’m still amazing by this crust! I HATE making a “real” crust.
OMG keep me posted! Her recipes are amazing but dang, i don’t have all that time. LOL!
Such a great way to have your GF pie crust! We’re having quiche for Christmas brunch, but my aunt is making it so I’m guessing it won’t be healthy (or GF) like yours. 🙂 Have a great holiday, Lindsay!
Oh I bet your aunt makes an amazing quiche! Ham? 😉
I haven’t made breakfast yet – can i order a slice of this to go, please?! Looks so yummy!
You sure can! Come over!
I’m a scrappy chef as well. My life is Chopped meets SemiHomemade (but without sandra lee).
why i love you!
Your scrappy word is making me think of that song cuz I’m happy. No everyone clap their hands cuz Cotter’s scrappy!
haha yes! now I have that stuck in my head