This gluten-free quiche is a tasty treat filled with eggs, cheese, and your favorite veggies. It’s perfect for breakfast, lunch, or dinner and has a lovely, flaky crust that everyone will love!
Honestly, making quiche feels like magic! You get to mix everything up and bake it in no time. I like to throw in extra spinach just to feel a bit healthier. Who doesn’t love a little green? 🥬
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour: This is crucial for making the crust. You can find various blends, but look for one that includes xanthan gum for better texture. If needed, use almond flour or a homemade almond-coconut mix as an alternative for different flavors.
Coconut Oil or Unsalted Butter: I like using coconut oil for a dairy-free option, but butter gives a lovely richness. If you want to keep it dairy-free, stick with the coconut oil, or use vegan butter!
Cheddar Cheese: Sharp cheddar adds a nice flavor, but you can easily swap it for mozzarella, feta, or a dairy-free cheese if you’re avoiding dairy. I often mix in a little Parmesan for extra flavor.
Vegetables: Diced vegetables are the heart of the filling. Feel free to mix it up with whatever you have on hand, like zucchini, mushrooms, or broccoli. This is a great way to use leftover veggies!
Diced Ham or Cooked Bacon: This is optional but adds protein and flavor. If you’re vegetarian, skip it or add more veggies or beans for texture and nutrients.
How Do I Get a Flaky Crust for My Quiche?
Getting your crust just right is key to a great quiche. Start by mixing your gluten-free flour and salt well. When you add coconut oil or butter, make sure it’s soft, so it blends easily into the flour.
- Mix until the mixture resembles coarse crumbs – this is where the flaky texture will come from!
- When adding water, do it gradually to avoid a soggy dough. The goal is a dough that holds together without being sticky.
- Press it into the pan gently, avoiding overworking it, which can lead to a tough crust.
And remember to poke those holes in the crust! It prevents bubbling and keeps your quiche flat and even.
How to Make Gluten-Free Quiche
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup coconut oil or unsalted butter, softened
- 1/4 cup cold water
For The Filling:
- 6 large eggs
- 1 cup milk (can use dairy-free milk)
- 1 cup shredded cheddar cheese
- 1 cup diced vegetables (e.g., bell peppers, spinach, onions)
- 1 cup diced ham or cooked bacon (optional)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried herbs (e.g., thyme or oregano)
How Much Time Will You Need?
This quiche takes about 15 minutes to prepare, plus 45-50 minutes for baking, and a 10-minute cooling time. So, a total of around 1 hour and 15 minutes to enjoy this flavorful dish!
Step-by-Step Instructions:
1. Prepping the Crust:
First, preheat your oven to 375°F (190°C). In a mixing bowl, combine the gluten-free all-purpose flour and salt for your crust. Next, add your coconut oil or softened butter and blend it together until the mixture looks crumbly, similar to coarse crumbs. Now, gradually add the cold water, one tablespoon at a time, and mix until a dough forms. Press this dough firmly into a 9-inch pie pan, covering both the bottom and sides. Remember to poke holes in the bottom with a fork to prevent bubbling later on!
2. Pre-Baking the Crust:
Pop the crust in your preheated oven and let it bake for about 10 minutes. Once it’s done, take it out and let it cool slightly while you prepare the filling.
3. Making the Filling:
In another bowl, whisk together the eggs, milk, salt, pepper, garlic powder (if using), and your dried herbs until it’s nicely combined. Now it’s time to add the fun stuff! Layer your diced vegetables and the optional ham or bacon in the pre-baked crust. Then pour the egg mixture evenly over the top so everything gets a chance to soak up that deliciousness.
4. Adding Cheese and Baking:
Sprinkle your shredded cheddar cheese over the top of the quiche, making sure every bite will be cheesy! Finally, bake in the oven for 35-40 minutes. You’ll know it’s ready when the egg is set, and the top is a lovely golden color. To check for doneness, gently insert a knife in the center; it should come out clean.
5. Cooling and Serving:
After baking, let your quiche cool for about 10 minutes. This will help it set a bit more and make slicing easier. Serve it warm or at room temperature, and enjoy the delightful combination of flavors!
This gluten-free quiche is not only easy to make but also perfect for brunch or a light dinner. Feel free to get creative with your favorite vegetables and proteins!
Can I Use a Different Flour for the Crust?
Yes! While this recipe calls for gluten-free all-purpose flour, you can substitute it with almond flour, oat flour, or a homemade gluten-free blend. Just keep in mind that the texture may vary slightly, and you may need to adjust the liquid ingredients accordingly.
What Can I Substitute for Coconut Oil?
If you’re not a fan of coconut oil, unsalted butter works well and will give you a rich flavor. You can also try using olive oil or canola oil, though it may change the taste slightly. For a dairy-free option, stick with a plant-based butter substitute!
How Do I Store Leftover Quiche?
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. To keep it fresh, you can also wrap it tightly in plastic wrap or aluminum foil. Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through.
Can I Make This Quiche Ahead of Time?
Absolutely! You can prepare the quiche a day in advance, just bake it and allow it to cool completely before refrigerating. To serve, simply reheat it in the oven. You can also pre-make the crust a day or two ahead and then fill and bake it when you’re ready to serve.
