Description
This Gluten Free Quiche is a delicious and savory dish perfect for breakfast, brunch, or a light dinner. Made with a flaky gluten-free crust and filled with a creamy egg custard, cheese, and fresh vegetables, this quiche offers a satisfying texture and rich flavor without gluten-containing ingredients. Ideal for those with gluten sensitivities or anyone seeking a wholesome, savory meal.
Ingredients
For the Gluten-Free Crust
- 1 1/2 cups gluten-free all-purpose flour blend
- 1/2 teaspoon xanthan gum (if not already included in the flour blend)
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1 large egg
- 3–4 tablespoons ice water
For the Quiche Filling
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1 cup shredded Gruyère or sharp cheddar cheese
- 1 cup chopped fresh spinach or kale (optional)
- 1/2 cup diced bell peppers (red or yellow)
- 1/4 cup finely chopped onion
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Prepare the Gluten-Free Crust: In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Beat the egg and add it to the mixture, then gradually add ice water one tablespoon at a time until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Preheat the Oven: Set your oven to 375°F (190°C) to preheat while preparing the filling and rolling the dough.
- Roll Out the Dough: Lightly flour a clean surface with gluten-free flour. Roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the dough into a 9-inch pie dish or tart pan, pressing it evenly into the bottom and sides. Trim any excess dough around the edges. Chill the crust for 10 minutes in the freezer to help maintain its shape when baking.
- Blind Bake the Crust: Line the crust with parchment paper or foil and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 5 minutes or until the crust is set and lightly golden. Remove from oven.
- Prepare the Filling: In a bowl, whisk together the eggs, half-and-half or milk, salt, pepper, and nutmeg. Stir in the shredded cheese, chopped spinach, bell peppers, and onions until evenly combined.
- Fill and Bake the Quiche: Pour the filling into the prebaked crust, spreading evenly. Bake the quiche for 30 to 35 minutes or until the custard is set and the top is lightly golden. A knife inserted near the center should come out clean.
- Cool and Serve: Allow the quiche to cool for 10 to 15 minutes before slicing. This helps the filling set for better slicing and serving.
Notes
- Use a gluten-free flour blend that includes xanthan gum to help with dough elasticity; if your blend does not contain it, add separately as noted.
- Vegetables such as mushrooms, broccoli, or zucchini can be substituted or added to customize your quiche.
- For a dairy-free version, substitute milk and cheese with plant-based alternatives suitable for your dietary needs.
- Blind baking the crust helps prevent sogginess and ensures a crisp bottom.
- Store leftovers in the refrigerator for up to 3 days and reheat gently before serving.
