If you’re dreaming of a luxurious, savory dish with a buttery crust and a creamy, rich filling, you’ve come to the right place. This is not just any quiche; this is the ultimate gluten free quiche.
Table of Contents
Many Gluten Free Quiche Recipes can be disappointing, but this recipe guarantees a perfect result every time. We will guide you through making a flawless dish that’s perfect for brunch, lunch, or a light dinner. Get ready to master the art of the perfect gluten free quiche.
A Little Story About This Dish
I remember hosting a big family brunch and feeling the pressure to serve something truly impressive. While I had options for guests who needed Dairy Free Egg Free Recipes, I wanted a showstopper. I decided to tackle this incredible gluten free quiche.
The moment of truth came when my family took their first bite. The silence was followed by rave reviews! They couldn’t believe the flaky, tender Gluten Free Quiche Crust was homemade. This beautiful, savory Gluten Free Tart became my signature dish. A slice of this delicious gluten free quiche is more than a meal; it’s an experience. For more gluten-free meal inspiration, consider these other options: Gluten Free Chicken Parmesan and Homemade Gluten Free Gnocchi
Get Ready to Cook!
What to Expect
Making this magnificent gluten free quiche from scratch is a multi-step process, but each step is simple and rewarding. Plan for about 45 minutes of active preparation time, with about an hour of chilling time for the dough and a total baking time of around 50 minutes. The results are well worth the effort.
Before You Begin
The secret to a flaky, perfect Gluten Free Quiche Crust is temperature. Ensure your butter is diced and thoroughly chilled, and use iced water to bring the dough together. This prevents the butter from melting, creating a tender, layered crust.
Also, do not skip the par-baking step. Baking the empty pie shell for 15 minutes is the single most important technique to guarantee your gluten free quiche has a crisp, golden crust with no sogginess. It’s a crucial part of many great Gluten Free Quiche Recipes.
The Heart of the Dish: Ingredients You’ll Need
For the Gluten Free Quiche Crust
| Amount | Ingredient |
| 2 cups (280 g) | all purpose gluten free flour blend |
| 1 teaspoon | xanthan gum (omit if your blend contains it) |
| ⅓ teaspoon | baking powder |
| ⅓ teaspoon | kosher salt |
| 8 tablespoons (112 g) | cold unsalted butter, diced |
| ½ cup (4 fluid ounces) | ice cold water |
For the Savory Filling
| Amount | Ingredient |
| 2 tablespoons (28 g) | unsalted butter |
| 1 tablespoon (14 g) | extra virgin olive oil |
| 1 small | yellow onion, peeled and diced |
| 1 pound (16 ounces) | white or baby portabello mushrooms, sliced |
| ½ teaspoon | kosher salt |
| ⅛ teaspoon | freshly ground black pepper |
| 4 large | eggs, at room temperature |
| 1 ⅓ cups (10.66 fl oz) | half and half, at room temperature |
| 8 ounces | Gruyère cheese, grated |
Let’s Get Cooking! Step-by-Step Guide
Prepare the Pie Crust
Step 1: Combine the Dry Ingredients
In a large bowl, place the gluten-free flour, xanthan gum, baking powder, and salt. Whisk them together until everything is well combined.
Step 2: Work in the Butter
Add the chilled, diced butter to the bowl. Toss the butter chunks to coat them in the flour. Then, using your thumb and forefinger, flatten each piece of butter until it is about 1/8-inch thick.
Step 3: Form the Dough
Create a well in the middle of your flour and butter mixture. Slowly pour in the ice-cold water, mixing gently with a fork until a shaggy dough starts to form. Use your hands to press the dough into a disk. If you see any dry, crumbly spots, add a tiny bit more water by the teaspoonful until it comes together.
Step 4: Fold and Chill the Dough
Move the dough onto a surface that has been lightly dusted with flour. Sprinkle the top with more flour and roll it into a 1-inch thick rectangle. Fold the dough over on itself in thirds, like a business letter. Sprinkle with more flour, then roll it out again into a 1-inch thick rectangle. Repeat this folding and rolling process once more. Wrap the dough securely in plastic wrap and chill it in the refrigerator for at least 30 minutes until firm. A proper chill is key to a flaky Gluten Free Quiche Crust.
Shape and Par-Bake the Crust
Step 5: Roll and Place the Crust
Grease a 9-inch deep-dish pie plate. On a piece of lightly floured parchment paper, roll your chilled dough into a 10-inch round. Loosely roll the crust around your rolling pin, then gently unroll it over your prepared pie plate.
Step 6: Trim and Crimp
Carefully push the dough to cover the bottom and sides of the plate. Use kitchen shears to trim the excess, leaving a ¼-inch overhang. Tuck this overhang under itself and crimp the edge all around the crust. Use a fork to poke a few holes in the bottom of the crust. Place the prepared crust in the freezer to chill for 10 minutes.
Step 7: Par-Bake the Shell
Preheat your oven to 425°F. Remove the crust from the freezer and line it with parchment paper. Fill the paper with pie weights or dried beans in a single layer. Bake in the preheated oven for 15 minutes. The edges should be just starting to brown. Carefully remove the paper and weights. This is how your gluten free quiche gets a perfectly crisp base. Reduce the oven temperature to 350°F.
Prepare the Filling and Assemble
Step 8: Cook the Mushrooms and Onions
In a medium sauté pan over medium heat, melt the butter and olive oil. Add the diced onion and cook for one minute. Add the sliced mushrooms, salt, and pepper. Cook, stirring frequently, for about 10 minutes, until the mushrooms are browned and most of the liquid has evaporated. Drain any excess liquid.
Step 9: Whisk the Egg Mixture
In a medium bowl, beat the eggs and half and half together until they are smooth and well-combined. This creamy custard is the heart of your savory gluten free quiche.
Step 10: Assemble Your Quiche
Sprinkle half of the grated Gruyère cheese onto the bottom of your warm, par-baked crust. Evenly layer the cooked mushroom and onion mixture over the cheese. Top with the remaining cheese. Finally, carefully pour the egg mixture over everything.
Bake the Gluten Free Quiche
Step 11: Bake to Perfection
Place the assembled gluten free quiche in the center of the 350°F oven. Bake for about 35 minutes. The quiche is ready when it is lightly golden brown and mostly set, with just a slight jiggle in the very center. It will continue to cook as it rests.
Step 12: Cool and Serve
Remove your beautiful gluten free quiche from the oven and place it on a wire rack to cool for at least 20 minutes. This allows the filling to set completely. Slice into wedges and serve warm.
Mastering the Dish: Pointers for Perfection & How to Store
The final, crucial step to a perfect gluten free quiche is allowing it to cool. Place the hot quiche on a wire rack for at least 20 minutes before serving. This resting period allows the custard filling to set completely, ensuring clean, beautiful slices.
To store your gluten free quiche, allow it to cool completely before covering it tightly and refrigerating for up to three days. You can enjoy slices cold, straight from the fridge, which makes for excellent Gluten Free Snacks. To reheat, simply place a slice in a 350°F oven until warmed through. Here are some additional gluten-free recipes for you to discover: Hearty Gluten Free Chicken and Dumplings and The Ultimate Gluten Free Lasagna
The Ultimate Gluten Free Quiche (A Rich & Flaky Recipe)
- Total Time: 145
- Yield: 8 1x
Description
This is the ultimate gluten free quiche, featuring a flaky, buttery crust and a rich, creamy mushroom and Gruyère filling. Perfect for brunch or a light dinner, this savory gluten free tart is a true showstopper. It’s one of the most reliable gluten free quiche recipes you’ll ever try.
Ingredients
For the Gluten Free Quiche Crust:
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum (omit if your blend contains it)
⅓ teaspoon baking powder
⅓ teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, diced and chilled
½ cup (4 fluid ounces) ice cold water
For the Quiche Filling:
2 tablespoons (28 g) unsalted butter
1 tablespoon (14 g) extra virgin olive oil
1 small yellow onion, peeled and diced
1 pound (16 ounces) white or baby portabello mushrooms, sliced
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
4 large eggs, at room temperature
1 ⅓ cups (10.66 fluid ounces) half and half, at room temperature
8 ounces Gruyère cheese, grated
Instructions
Step 1. Make the Crust: In a large bowl, whisk the flour, xanthan gum, baking powder, and salt. Add the chilled butter and flatten each piece between your fingers. Create a well and add the cold water, mixing gently until a dough forms. Press into a disk, wrap, and chill for at least 30 minutes.
Step 2. Shape the Crust: Roll the chilled dough into a 10-inch round and fit it into a greased 9-inch deep-dish pie plate. Trim, tuck, and crimp the edges. Pierce the bottom with a fork and freeze for 10 minutes.
Step 3. Par-Bake the Crust: Preheat oven to 425°F. Line the frozen crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove the weights and parchment, then reduce oven temperature to 350°F.
Step 4. Cook the Filling: In a sauté pan, melt butter and oil. Cook the onion for a minute, then add the mushrooms, salt, and pepper. Cook for about 10 minutes until browned and liquid has evaporated. Drain any remaining liquid.
Step 5. Whisk the Custard: In a medium bowl, beat the eggs and half and half until smooth and well-combined.
Step 6. Assemble the Quiche: Layer half the cheese, the mushroom mixture, and the remaining cheese in the bottom of the par-baked crust. Pour the egg mixture over the top.
Step 7. Bake the Quiche: Place the quiche in the 350°F oven. Bake for about 35 minutes, until lightly golden and mostly set with a slight jiggle in the center.
Step 8. Cool and Serve: Let the finished gluten free quiche cool on a wire rack for at least 20 minutes to set completely. Slice into wedges and serve warm.
Notes
Cold is Key: For the flakiest Gluten Free Quiche Crust, ensure your butter is very cold and use ice water. Chilling the dough is a mandatory step!
Flour Blends: The performance of this recipe can vary based on the all-purpose gluten-free flour blend used. This was tested with Better Batter.
Don’t Skip Par-Baking: Baking the empty pie shell before adding the filling is the best way to prevent a soggy bottom and ensure your crust is crisp.
Storage: Store cooled quiche tightly covered in the refrigerator for up to 3 days. This makes for delicious and convenient gluten free snacks.
- Prep Time: 45
- Cook Time: 50
- Category: Breakfast, Brunch, Lunch, Dinner
- Method: Baking
- Cuisine: French, American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 195 mg
Your Burning Questions Answered!
Is quiche normally gluten free?
No, traditional quiche is not gluten-free. The defining feature of a classic quiche is its pastry crust, which is made with wheat flour. This delicious gluten free quiche recipe achieves the same rich and savory experience by using a carefully crafted Gluten Free Quiche Crust made from a gluten-free all-purpose flour blend.
Does Trader Joe’s make a gluten free pie crust?
Yes, Trader Joe’s offers a popular gluten-free pie crust in their frozen section.[1][2] This pre-made crust is sold in a 9-inch aluminum pan and can be a convenient shortcut for homemade pies and quiches.[1] It is made from a blend of rice flour, tapioca flour, and cornstarch, and uses an all-butter recipe.[1]
Can you buy gluten free quiche?
Yes, you absolutely can buy pre-made gluten free quiche.[3] Various companies offer frozen options, including both traditional and crustless styles, available in many grocery stores.[4][5][6] While convenient, many people find that the flavor and texture of a homemade gluten free quiche, like the one in this recipe, are far superior.
Dig In & Enjoy!
You have just created a truly showstopping meal. This gluten free quiche recipe is more than just a dish; it’s a versatile solution for any occasion. Perfect for a holiday brunch, an elegant lunch, or a satisfying weeknight dinner, it never fails to impress.
While this version is a classic mushroom and Gruyère gluten free quiche, remember that Gluten Free Quiche Recipes can be adapted. However, it’s important to note this specific recipe is neither egg-free nor dairy-free, making it unsuitable for a Gluten Free Egg Free Breakfast. Enjoy the rich flavors and flaky crust of this amazing dish.
For more gluten-free recipes, you can find me on Face and Pintrest.