Gluten Free Quiche
I’ve shared these gluten-free quiches so many times over the years, and without fail, I always get messages asking for the recipe—so it’s finally time to get it up on the blog!
This is one of my go-to dishes that I make a few times a year. It’s a staple for Easter potlucks with the celiac side of my family, Mother’s Day brunch when I’m hosting, book clubs, and honestly… just because it’s so good. It’s one of those recipes that feels a little elevated but is actually very simple to make.
I always make two versions:
Sausage, green chile, and cheddar
Caramelized onion, gruyère, and spinach
These two options balance each other perfectly—one is hearty and a little bold, while the other is vegetarian-friendly and more mild. It makes it easy to have something for everyone, whether they love a little spice or prefer to keep things simple.
One of the things I love most about quiche is how forgiving it is. I’ve made it with less liquid when I was short on cream, swapped in half-and-half when I didn’t have heavy cream, used half an onion instead of a full, and it still turns out great (you may just need to add an extra egg to balance it out). It will puff up beautifully in the oven and then settle as it cools—that’s exactly what you want.
When it comes to the fillings, I’ve included general measurements, but don’t feel like you have to follow them exactly. This is a great “measure with your heart” recipe—add more if you like a fuller, heartier quiche or keep it lighter depending on your preference.
For the crust, I always go the easy route with premade gluten-free pie crusts. I’ve had great success with both Wholly Gluten Free and Maine Pie Co., which typically come in a 2-pack. Both work well, though I’ve noticed the Wholly Gluten Free crust can be a bit more delicate and crumbly during handling, while Maine Pie Co. tends to hold together better.
No matter which you use, I recommend pre-baking the crust at 350°F for about 10 minutes before adding your filling—this helps prevent sogginess and gives you that perfect texture.
If you’re looking for a reliable, crowd-pleasing gluten-free dish that feels special but doesn’t require a ton of effort, this is it. Whether you’re hosting brunch or just want something delicious to have on hand, these quiches never disappoint.
Gluten Free Quiche-2 different ways
Beautiful quiche made 2 ways!
Ingredients
- 2x premade gluten free pie crust
- 8-9 eggs
- 2 cups heavy cream
- Seasoning with your heart to taste: Paprika, salt, pepper, nutmeg. Add a dash of cayenne for spice
- 1 package breakfast sausage of choice, cooked. Use about 3/4 the package (more is heavy on sausage but still an option)
- 3/4 cup cheddar cheese, shredded
- 1/3 cup hatch green chile
- 3/4 bag of spinach (cooked down w oil)
- 3/4 cup Gruyere, shredded
- 1 yellow onion, sliced and caramelized
Instructions
- Start cooking your caramelized onions, this will take the longest.
- Preheat your oven to 350 degrees and line a baking sheet with foil (for spillage and easy cleaning)
- Follow the prep instruction for the gluten free pie crusts. (For Wholly Gluten and Maine Pie Co., defrost about for 20 minutes on the counter and pre-bake for 10 minutes at 350 degrees)
- Prep the rest of the filling during this process (sausage, spinach, shredded cheese).
- When you are nearing baking time, prep the egg mixture by adding eggs, heavy cream and seasoning to a large bowl. Beat with a whisk until mixed together. Set aside.
- Bake filled quiches for 50 minute on 350 until top is golden and middle set. Quiche will rise, and settle once cooled. Reheat at 350 for 10-15 minutes.
- On a pre-baked pie shell, add layer of cooked sausage (3/4 package), green chile and cheddar cheese to the bottom of the pie crust. Spread out evenly
- Top with egg mixture.
- Bake filled quiches for 50 minute on 350 until top is golden and middle set. Quiche will rise, and settle once cooled. Reheat at 350 for 10-15 minutes.
- Start to caramelize onions before anything else as this takes the most time. Cook them slowly in butter or olive oil over medium-low heat for 50ish minutes, stirring occasionally. Season with salt to release moisture, and add a splash of water or broth to deglaze the pan if the onions start to stick.
- Layer wilted/cooked spinach, caramelized onion, then cheese on a pre-cooked pie crust, spread evening.
- Top with egg mixture.
- Bake filled quiches for 50 minute on 350 until top is golden and middle set. Quiche will rise, and settle once cooled. Reheat at 350 for 10-15 minutes.
Notes
-If you decide to make 2 quiches with sausage & gruyere, 1 package of sausage will suffice