What shouldn’t I put in a quiche?

Avoid watery ingredients like tomatoes, zucchini, or celery. They will leach water as they cook and cause the quiche to become runny.

What’s the difference between a frittata and a quiche?

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.

Why is my quiche soggy?

The most common cause of a soggy quiche is too much moisture due to either the veggies included or there being too many eggs.

How to Make Gluten Free Quiche

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

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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
6–8 Tablespoons ice water (if living in a drier climate, 8 Tablespoons may be needed)

Filling

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

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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, 3/4 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 1/4 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