Gluten Free Quiche is a savory dish packed with veggies and cheese. This gluten free quiche recipe features a delightful, buttery crust with a bold, nutty flavor.
Quiche With a Gluten Free Crust
Quiche is one of my favorite healthy, savory meals. While it is typically served for breakfast or brunch, you can really enjoy it at any time of day.
Each bite of this fresh gluten free quiche is cheesy and satisfying. The sweetness of the cherry tomatoes tastes incredible with the tangy flavor of the feta cheese.
You can also pair the gluten free quiche crust with any quiche filling variation for a delicious meal! Get inspiration from any of my Easy Summer Quiche Recipes. Or, try these Quiche Muffins for a veggie-packed meal on the go.
Why you will love Gluten Free Quiche
- Healthy! This gluten free quiche recipe is loaded with vegetables. The tomatoes and spinach are both rich in Vitamin C and potassium. On top of that, the eggs and cheese in this recipe mean that each bite is packed with protein and healthy fats.
- Perfect for preparing in advance. Since quiche is easy to store and reheat, you can bake it a day in advance, keep it in the fridge, and simply reheat when you’re ready to enjoy it.
- Minimal ingredient crust. You can make the crust for quiche gluten free with just 4 ingredients. My simple crust recipe is not only tasty, but also so easy to make!
How to Make Perfect Gluten Free Quiche
Mix crust ingredients. First, mix melted butter with salt and one egg. Then, fold in almond flour and stir until combined.
Prepare the crust base. Roll out dough to ⅓ inch thickness. Transfer it to cover the base and sides of a 9” tart pan. Bake the crust at 350F for 12-15 minutes until slightly golden.
Make quiche filling. Saute chopped onions with garlic and olive oil. In a separate bowl, beat your eggs. Next, add salt, pepper, feta cheese, cherry tomatoes, chopped spinach, and your sauteed onions. Stir until fully combined.
Fill the quiche base. Pour the quiche filling into your base, spreading evenly. Sprinkle shredded cheddar cheese on top.
Bake for 40-45 minutes. Your gluten free quiche will be ready once the egg is fully cooked and the cheese is gratinated.
Pro Tips
- Preheat your oven. It should be ready by the time you’ve combined the crust ingredients, and you can start on the quiche filling while the crust base first bakes.
Have parchment on hand. When making the crust, I recommend setting and rolling your dough on a sheet of parchment paper. This will make it easier to lift and transfer to your baking tray.
- Serve warm. Quiche is best served warm, especially when fresh out of the oven. If you’re reheating leftovers, the oven is your best option to ensure that your crust and filling are heated through all the way.
Key Ingredients and Substitutions
Almond Flour or Almond Meal: This is the key ingredient for your crust. It’s up to you whether you prefer to use almond flour or almond meal. Both will taste equally delicious –– just keep in mind that almond meal has a slightly coarser texture.
Butter: I recommend using unsalted butter for your quiche crust, since that will give you more control over how much salt goes into the recipe. If you only have salted butter on hand, reduce the amount of salt in the crust by half.
Cheese: Freshly grated cheese melts better than bagged shreds, and it typically tastes better too! I like to use cheddar in this recipe, but Monterey or Colby Jack would also be tasty.
Spinach: Greens wilt and shrink when cooked, so you will need to really pack your measuring cup to get the right amount in the filling.
Frequently asked Questions about Making Quiche Gluten Free
How do I store and reheat gluten free quiche?
Quiche can be stored in the fridge, covered, for up to 3 days. Be sure it has cooled fully before you store it. Want to keep it longer than that? Most quiches that have been baked already will freeze well for up to 3 months.
When you’re ready to reheat your leftover quiche, preheat your oven to 350F. Bake for approximately 15-20 minutes, or until fully heated through.
How do I make gluten free quiche lorraine?
Our quiche in this recipe features spinach, tomatoes, feta, and cheddar. Quiche lorraine, on the other hand, is a version of quiche that typically contains bacon and Swiss cheese.
If you want to make gluten free quiche lorraine, you can use the crust from this recipe and simply swap out what you put into your quiche filling.
What goes well with quiche?
While gluten free quiche is tasty on its own, you can pair it with different side dishes to make it a more complete meal. Try this quiche recipe with this Asparagus Mushroom Sauté or these Easy Crispy Breakfast Potatoes.
Gluten Free Quiche
Ingredients
Crust
- 3 tbsp melted butter
- 1 medium egg
- 2 cup almond flour or almond meal
- 1/2 tsp salt
Filling
- 2 cup cherry tomatoes chopped into halves
- 2 cup fresh spinach packed
- 4 medium eggs
- 2 tbsp olive oil
- 1 small yellow onion chopped
- 2 clove garlic cloves minced
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/3 cup shredded cheddar cheese
- 16 oz feta cheese diced
Instructions
- Preheat the oven to 350F. Then, prepare a 9’’ tart pan.
- Prepare the crust: mix melted butter with the egg and salt. Then, fold in almond butter and combine.
- Place the dough over a large piece of parchment paper so it’s easier to lift. Use a rolling pin to extend it until it’s ⅓ inch thick. Transfer the dough over the prepared tart pan and cover the base and sides. Bake the base for 12-15 minutes or until slightly golden.
- To make the filling, you’ll need to sauté the onion with two tbsp of olive oil. Stir until the onion is translucent. Then, add minced garlic and stir until fragrant. Remove from heat.
- Beat the eggs in a large bowl; add salt, pepper, feta cheese, cherry tomatoes, chopped spinach, and sauteed onion. Stir to combine.
- Transfer the filling to the quiche base and extend evenly. Top with shredded cheddar cheese.
- Bake it for 40-45 minutes or until the egg is fully cooked and the cheese is gratinated.
- Serve warm with fresh salad on the side.
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