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A slice of gluten free quiche on a plate with a fork beside it.

How to Make Gluten Free Quiche

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  • Author: Sammi (Cotter Crunch Test Kitchen)
  • Total Time: 2 1/2 hours
  • Yield: 8 slices 1x
  • Diet: Gluten Free


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!


Units Scale

Gluten Free Pie Crust 

  • 1 1/2 cups (205-215 grams) gluten free all-purpose flour or homemade all purpose flour blend (without xanthan gum) *see notes
  • 3/4 teaspoon xanthan gum
  • 1/2 cup butter (8 Tbsp), partially frozen or very cold, cut into cubes (see notes)
  • 3 teaspoons sugar
  • 3/4 teaspoon kosher salt
  • 68 Tablespoons ice water (if living in a drier climate, 8 Tablespoons may be needed)


  • 5 large eggs
  • 1/4 cup egg whites (optional, but helps give fluff!)
  • 1/2 cup non-dairy milk
  • 2/3 cup coconut milk or other higher fat milk/cream
  • 1 teaspoon garlic powder (optional)
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 cup freshly shredded cheese of choice (parmesan, non dairy, etc.), divided
  • 1/2 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


  1. Prepare the homemade crust or use store bought (follow directions on package if using store bought).


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