I’ve always believed that everyone deserves to enjoy a rich, flavorful quiche—whether or not gluten is part of your diet. That’s why I’m so excited to share this gluten-free version, which doesn’t compromise on texture or taste. It’s perfect for brunch, lunch, or even a cozy dinner with a salad on the side. Whether you’re gluten-intolerant, celiac, or simply trying to cut back on wheat, this dish will become a regular on your table.
This gluten-free quiche has all the creamy, cheesy, savory goodness of the classic French dish, but swaps the traditional pastry for a delicious gluten-free crust that’s easy to make and just as satisfying. I’ve tested and tweaked this recipe multiple times to strike the perfect balance between ease, nutrition, and indulgence. The result is a versatile quiche that’s both comforting and customizable—plus, it reheats beautifully!
What You Need To Make This Recipe
Gluten-Free Pie Crust: A good crust is the foundation of a great quiche. I use a homemade gluten-free pie crust made with a blend of gluten-free flour, butter, and a touch of xanthan gum. It bakes up tender, buttery, and golden brown—no soggy bottoms here!
Eggs: The star of any quiche, eggs create the rich, custardy filling. They bind everything together while also adding protein and richness. Fresh, large eggs work best.
Milk: I prefer whole milk for its creamy consistency, but you can use any milk you like. If you’re dairy-free, unsweetened almond or oat milk will also do the trick—just make sure it’s plain.
Heavy Cream: This adds that luscious, silky texture to the custard. If you want a slightly lighter version, you can substitute half-and-half or more milk, but the richness of cream really makes a difference.
Cheese: I usually go for a sharp cheddar or gruyère, both of which melt beautifully and add bold flavor. You can get creative with cheese, but make sure it’s a good melter.
Spinach: Fresh or frozen spinach works great here. It brings a pop of green and a little extra nutrition, and pairs wonderfully with the richness of the egg and cheese.
Onion: A sautéed onion adds a subtle sweetness and depth to the filling. I use a yellow onion for balance, but red onion or shallots are nice variations.
Salt & Pepper: These pantry staples are essential for seasoning. Don’t be shy—seasoning is what brings the ingredients to life!
Nutmeg: Just a pinch goes a long way. Nutmeg adds warmth and a slightly nutty aroma that gives the quiche a subtle, classic flavor.
Ingredients List
- 1 gluten-free pie crust, homemade or store-bought
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup shredded cheddar or gruyère cheese
- 1 cup fresh spinach, chopped (or ¾ cup thawed frozen spinach)
- 1 small onion, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
- A pinch of nutmeg
- 1 tbsp olive oil or butter (for sautéing the onion)
How to Make Delicious Gluten-Free Quiche
Step 1: Preheat and Prepare the Crust
Preheat your oven to 375°F (190°C). If you’re using a homemade gluten-free crust, roll it out and gently press it into a 9-inch pie dish. Prick the bottom with a fork and par-bake for 10 minutes. This helps prevent a soggy crust later.
Step 2: Sauté the Onions and Spinach
Heat olive oil or butter in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the spinach and cook just until wilted (or warmed through if using frozen). Set aside to cool slightly.
Step 3: Whisk the Custard
In a mixing bowl, whisk together the eggs, milk, and heavy cream until smooth. Stir in the salt, pepper, and nutmeg. This mixture should be well combined and creamy—this is the base of your quiche’s filling.
Step 4: Assemble the Quiche
Evenly spread the sautéed onions and spinach over the bottom of the pre-baked crust. Sprinkle the shredded cheese on top. Slowly pour the egg mixture over the fillings, being careful not to overflow the crust.
Step 5: Bake to Perfection
Place the quiche in the oven and bake for 35–40 minutes, or until the center is set and the top is lightly golden. A knife inserted into the center should come out clean. Let it cool for at least 10 minutes before slicing—this helps the custard set fully.
Tips for Making this Recipe
- Par-bake the crust: This prevents the dreaded soggy bottom and gives your crust a chance to crisp up before the filling goes in.
- Let the filling cool slightly before adding eggs: Hot spinach and onions can scramble your eggs prematurely—give them a few minutes to cool down.
- Don’t overbake: Keep an eye on the oven. Overbaking can make the custard rubbery instead of creamy.
- Use a pie shield or foil: If the edges of your crust are browning too quickly, cover them with foil halfway through baking.
- Make it ahead: This quiche tastes even better the next day. Store leftovers in the fridge and reheat in the oven or microwave.
FAQs
Can I make this quiche dairy-free as well as gluten-free?
Yes! Use a dairy-free milk alternative like almond or oat milk, and swap the cream for full-fat coconut milk or more non-dairy milk. Use a plant-based cheese or skip it altogether.
Can I freeze gluten-free quiche?
Absolutely. Once baked and cooled, wrap the quiche tightly in foil or plastic wrap and freeze for up to 2 months. Reheat in the oven until warmed through.
What other fillings can I add?
You can swap spinach for kale, mushrooms, or roasted veggies. Cooked bacon, sausage, or smoked salmon also make fantastic add-ins.
Do I have to make my own gluten-free crust?
Not at all! There are several great store-bought gluten-free pie crusts available—just check the ingredients for hidden gluten and allergens.
Why is my quiche watery?
Excess moisture from veggies is often the culprit. Be sure to squeeze out any liquid from thawed frozen spinach and sauté fresh vegetables to remove moisture before adding them in.