Best Gluten-Free Quiche Recipe | Gluten-Free Palate (2024)


Wendy Stoltz

/ Last Modified On January 14, 2024

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A simple gluten-free quiche recipe with the perfect flaky crust and creamy custard filling. Customize it with your favorite ham, sausage, bacon, or veggies. The beauty of an easy to make quiche recipe is its perfect from breakfast or brunch. The added bonus is that it can be made ahead for those busy special occasion months like Thanksgiving, Christmas and Mother's Day.

Best Gluten-Free Quiche Recipe | Gluten-Free Palate (1)

If you are looking for more gluten-free breakfast ideas, you might like my gluten-free breakfast casserole. My gluten-free crepes are also easy to make. If you'd prefer this gluten-free quiche in bite size, try these gluten-free quiche bites.

Have you ever made donuts? You'll definitely want to make my gluten-free vanilla donuts. All recipes are simple to make, are incredible with brunch, and you can double or triple the recipes to feed a crowd.

For more dairy-free options, check out this roundup of our best Gluten-Free Dairy-Free Breakfast Recipes.

Table of Contents


This gluten-free quiche recipe can be made using chopped ham, chopped veggies, bacon, or crumbled breakfast sausage. Add additional veggies you enjoy and customize it to your liking and taste. Scroll down for some suggestions.

You can also use my gluten-free pie crust recipe, or your favorite gluten-free pie crust.


Perfect for all occasions - Around the holidays we will make 3-4 quiches and freeze them for Thanksgiving or Christmas morning. We also like to make quiche for brunch on Mother's Day.

Make it ahead of time - You can bake this quiche the night before and reheat it when you're ready to serve it. You can also bake it and freeze it for a later date.

Use a store-bought pie crust - I use my gluten-free pie crust recipe, which I included in the recipe card below. You can use store bought gluten-free pie crust if that works easier for you.


Move onto the quiche filling if you're using a store-bought pie crust.


Flour - All-purpose gluten-free flour blend. If you're new to gf flours read more on gluten-free flours for different uses.
Salt - Omit if using salted butter.
Xanthan gum - 1 teaspoon xanthan gum - omit if you use a blend that has xanthan.
Butter - 1 stick butter or palm shortening or shortening.
Milk - 4-5 tablespoons milk, cold, use more depending on the consistency of the pie crust.


Eggs - 6 large eggs at room temperature.
Dairy - Half heavy cream and half milk
Seasoning - Salt and black pepper
Protein - Use cooked ham, cooked bacon, or cooked sausage crumbles
Cheese - Shredded cheddar cheese for filing and to add on top. You can try other semi-hard cheese like Asiago, Jarlsberg, Swiss cheese, or Gruyère cheese.
Optional additions - Chopped onions or chopped bell pepper, or both.


Mixing bowls- ThesePyrex mixing bowlscome in handy.

Pie plate - I like this quiche dish with a removable bottom or use this white quiche dish if you want to serve the quiche in a fancier pie plate.

If you have any questions about making gluten-free quiche, please leave a comment, and we will get back to you as soon as possible.

Best Gluten-Free Quiche Recipe | Gluten-Free Palate (2)


  1. Par-bake the pie crust for 15 minutes in a greased pie plate while you prepare your filling ingredients. Add eggs, half and half, salt, and pepper to a large mixing bowl.
  2. Whisk until well combined.
  3. Remove the pie crust from the oven and sprinkle the ham and 1 cup of cheese into the bottom of the pie crust. If you want to add chopped green onion, or other veggies, add them here.
  4. Pour the egg mixture over top of the chopped ingredients in the pie crust.
  5. Sprinkle the remaining ½ cup cheese on top.
  6. Bake for 35-40 minutes until the center is completely set. Let cool for 10-15 minutes before slicing. Serve warm and enjoy!

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free quiche, please see the complete recipe below.

Best Gluten-Free Quiche Recipe | Gluten-Free Palate (3)


While pork is naturally gluten-free and most manufacturers don't use gluten in their processing, there is a chance that gluten could be introduced during the processing. Always check labels.


I have not tried it, but on doing research, a mixture of 2 tablespoons of arrowroot powder and 3 tablespoons (45 grams) of water has been used. This can be used to replace 1 egg, so you need to adjust these amounts to accommodate 6 eggs. If you try it let us know.


When making quiche dairy-free, simply swap the milk with a plain unsweetened dairy-free milk and the cheese with your favorite dairy-free equivalent.


Quiche has a gluten-free quiche crust, and frittata is crustless. Quiche has a lovely egg custard pie. Frittata is really just a crustless quiche.


When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour, but I don't have the ingredient weights for all my recipes yet.


It can be stored in the refrigerator for up to 5 days.


The gluten-free quiche recipe can be prepared ahead of time and stored in the refrigerator for up to 5 days.


You can freeze quiche for up to 3 months. Thaw and reheat before serving.


Dry your veggies - If you are adding mushrooms or blanched vegetables, make sure to dry them before adding them to the quiche. The moisture makes the quiche crust soggy.

Parbake the crust - Always parbake the crust prior to adding the filling.

Use egg white - If you keep on having a soggy crust, then I suggest you brush egg white on your cooled parbaked crust. Bake it for a couple of minutes until set, and then add your filling. This helps to form a barrier between the crust and the filling.

Trust me, you want your crust crisp.


The quiche recipes are limitless, here are a few ideas of what you can add:

Add different veggies - You can add mushrooms, broccoli filling or cauliflower. The options are really limitless when it comes to veggies, just ensure you remove the moisture from them to prevent your quiche from being soggy.

Add fresh herbs - Try adding basil, parsley, and dill with other protein or veggie combinations.

Add in different spices - Add in nutmeg, freshly ground black pepper or cayenne pepper.

Add in different protein - Use cooked ham, cooked bacon, or cooked sausage crumbles or other protein of your choice. Alternatively, omit protein completely and make it vegetarian.

Add in different cheese - I would suggest semi-hard grated cheese like Asiago, Jarlsberg, Swiss cheese, or Gruyère cheese.

Try a ham quiche, broccoli quiche, cheese quiche, and mushroom quiche, they're all so good!


Yes, you can make this quiche without a gf pie crust. I would encourage you to at least try it with the crust. It just takes it to another level.

Best Gluten-Free Quiche Recipe | Gluten-Free Palate (4)


  • Gluten-free French toast casserole - This gluten-free French toast casserole is so easy to make and perfect for breakfast or brunch.
  • Gluten-free cinnamon rolls - These from-scratch gluten-free cinnamon rolls are tender and fluffy.

Here's some other gluten-free breakfast recipes to choose from or view all of my gluten-free recipes.

Yield: 10 slices

Best Gluten-Free Quiche Recipe | Gluten-Free Palate (5)

A simple gluten-free quiche recipe with the perfect flaky crust. You can use ham, sausage, bacon, or veggies in this easy quiche recipe. You can also use my pie crust recipe, or your favorite pie crust.

Prep Time30 minutes

Cook Time1 hour

Additional Time15 minutes

Total Time1 hour 45 minutes


For the pie crust:

For the quiche filing:

  • 6 large eggs
  • ¾ cup half and half (or heavy cream, or milk)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup cooked ham, chopped (or cooked bacon, or cooked sausage crumbles)
  • 1 cup shredded cheddar cheese + ½ cup shredded cheese for the top
  • Optional: ¼ cup chopped onions or chopped bell pepper, or both


  1. Preheat oven to 375 degrees F.
  2. For the pie crust: In a medium mixing bowl, combine flour, salt, and xanthan gum.
  3. Using a pastry blender or two forks, cut the butter into the flour mixture. The butter should resemble the size of small peas.
  4. Add milk. Use your hands to work the milk into the dough, until the ingredients are combined and the dough forms a ball. Add more milk if needed.
  5. Transfer the dough to a piece of wax paper. Roll dough ball between two pieces of wax paper until about 10”-11” in diameter.
  6. Remove the top piece of wax paper and place the pie pan upside down on dough.
  7. Flip the pan and pie crust dough over so the pie pan is right side up. Peel the wax paper off. Repair and pinch the gluten free pie crust dough into shape.
  8. Par-bake for 15 minutes while you prepare your filling ingredients.
  9. For the filling: In a large mixing bowl, whisk together eggs, half and half, salt and pepper.
    Remove the pie crust from the oven and sprinkle the ham and 1 cup of cheese into the bottom of the pie crust.
  10. Pour the egg mixture over top.
  11. Sprinkle the remaining ½ cup cheese on top.
  12. Bake for 35-40 minutes until the center is completely set. Let cool for 10-15 minutes before slicing. Serve warm.


  • Pie crust option: This recipe uses my pie crust recipe but you can use a store bought, uncooked gluten-free pie crust.
  • Make ahead and freeze: The quiche can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw and reheat before serving.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving:Calories: 370Total Fat: 25gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 167mgSodium: 784mgCarbohydrates: 22gFiber: 1gSugar: 3gProtein: 13g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

Did you make this gluten-free quiche? Leave a comment below letting me know if you used my pie crust or yours.

did you make this recipe?

Tag @glutenfreepalate on Instagram and hashtag it #glutenfreepalatebaker so we can see all the deliciousness!

Thanks for sharing!

Best Gluten-Free Quiche Recipe | Gluten-Free Palate (2024)


What is the formula for quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Is milk better than heavy cream in quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

How do you substitute heavy cream in a quiche? ›

To substitute for 1 cup (237 mL) of heavy cream, combine 7/8 cup (232 grams) of half-and-half with 1/8 cup (29 grams) of melted butter. This substitute works in virtually any recipe, including those that require whipping.

What is the ratio of milk to eggs in a quiche? ›

The key to a foolproof quiche is the ratio of eggs to liquid – 2:1. I used 3 eggs and 1 1/2 cups liquid ( a mix of whole milk and heavy cream) – this is enough for a deep dish crust.

What is the best cheese for a quiche? ›

You can use any shredded cheese you like; one winning combination is havarti, colby, and Parmesan. Quiche is an excellent choice for any meal, including a busy weeknight dinner. It can even be prepared in advance and refrigerated or frozen, then quickly reheated.

Can I use 2% milk instead of heavy cream for quiche? ›

Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg and fresh herbs such as chives, oregano, parsley or tarragon.

Can I substitute Greek yogurt for heavy cream in quiche? ›

If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference.

Why is my quiche always watery? ›

According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini. These vegetables, while tasty, have a high water content when raw, which will weep into the quiche as it bakes.

Should crust be prebaked for quiche? ›

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

Is it necessary to Prebake pie crust for quiche? ›

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

Do you Prebake quiche crust? ›

Editor: Yes, I recommend pre-baking the crusts for quiches because I think it helps keep them from getting soggy from the filling. Here's a little more information on blind baking: How to Blind Bake a Pie Crust.

What is heavy cream in Canada? ›

The usual minimum standard for cream is 10% fat content, though it ranges between 10% and 18%. Cream in this range may be sold as half and half, coffee cream, or table cream. Whipping cream is about 32% to 36% in milk fat content. Cream with 36% or higher is called heavy cream.

What is a substitute for 1 cup of heavy cream? ›

If you have butter and milk (whole milk or even half-and-half work best), you can make your own heavy cream substitute. To make 1 cup of heavy cream, melt 1/4 cup of butter and slowly whisk in 3/4 cup milk. This works for most baking or cooking recipes that require heavy cream, but it will not whisk into stiff peaks.

Can I use sour cream instead of heavy cream? ›

Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.

What is quiche filling made of? ›

Quiche is a savory custard that's made with a combination of eggs and cream or milk. It's typically baked in a pie crust and can be made with a variety of different fillings ranging from meats, vegetables, cheeses, and seafood. Quiches are perfect for serving as any meal- breakfast, lunch or dinner.

What is a quiche base made of? ›

Quiche crusts are made with shortcrust pastry. The name “shortcrust” refers to the baking term “short” which means pastries that are flaky and crumble when you cut into them.

How many eggs make 1 cup? ›

Five large eggs equals approximately one cup volume. Substitute four extra large eggs, six medium eggs or seven small eggs. Six large eggs equals approximately one cup plus three tablespoons volume.

What is the ratio of eggs to cream in quiche reddit? ›

I use the rules 1 egg to 1/2 cup dairy, so my standard is 3 eggs and 1.5 cups of a mix of cream and milk (depending on how healthy I'm making it!). More cream = more rich. I've seen recipes fully heavy cream, and recipes fully semi-skimmed milk. I tend to do half and half or 1 cup milk, 1/2 cup cream.

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