This gluten-free quiche is such a treat for my family. It starts with an incredibly flaky gluten-free pie crust, and is filled with silky eggs and a savory ham and broccoli filling. I make this gluten-free quiche on special holidays or for coffee dates with friends.
Quiche used to be a luxury when I didn’t have food sensitivities. I ordered it in cafes and bakeries every chance I got. But when I went gluten-free and dairy-free, finding a quiche that checked both of those boxes just wasn’t available. Now, with this recipe, we all can have amazing, cafe-style quiche whenever we want!
Normally, a quiche custard is made with eggs and milk, cream, or heavy cream. Instead of substituting a non-dairy milk that might throw off the taste of the ham quiche (and make it taste weird!), I simply use an extra egg and some water.
In the gluten-free quiche crust, I use organic non-hydrogentated shortening, which is dairy-free and solid at room temperature. Cold vegan butter can also be used instead, if it’s tolerated.
Gluten-free quiche crust
This gluten-free pastry took me years to develop, the recipe is tried and true, and is a favorite among my readers. It can be used to make savory dishes, such as this ham and broccoli quiche, or in sweet treats, like my Gluten-Free Pecan Pie, Gluten-Free Pumpkin Pie, Gluten-Free Cherry Pie, Gluten-Free Apple Pie, and my Gluten-Free Pop Tarts!
If you can’t tell, I’m a gluten-free pie fanatic.
Crustless quiche recipe
Can I use this recipe to make a no crust quiche? Absolutely. Simply prepare the non-dairy quiche filling, and pour it into a greased pie plate (without the crust). Bake in a preheated 350° (F) oven for 35-40 minutes for an easy crustless quiche.
Mix your gluten-free quiche up with different add-ins
This dairy-free quiche recipe is a versatile one. You can fill your quiche with whatever vegetables or meats you might have on hand. Here are some of my favorite add-ins:
- flaked crab
- flaked salmon or smoked salmon
- bell peppers
- green onion or chives
- fresh tomatoes (of all varieties)
Just remember to saute your vegetables ahead of time (except for spinach, this will cook up easily inside of the quiche as it bakes).
I recommend using no more than 1 cup of precooked meats, and 2 cups of sauteed vegetables.
What to serve with gluten-free dairy-free quiche:
Instant Pot Coconut Milk Yogurt
Artisan Gluten-Free Bread
Gluten-Free Cinnamon Rolls
Gluten-Free Coffee Cake
Gluten-Free French Toast Casserole
Easy Gluten-Free Biscuits from There Is Life After Wheat
I hope you and your family enjoy this gf quiche as much as my family does!
Did you make this recipe? Tag me on Instagram @allergyfreeak and use the hashtag #allergyfreealaska.
Gluten-Free Quiche Recipe:
- 1 unbaked gluten-free pie crust
- 2 tablespoons vegan butter
- ½ cup chopped onion
- 1 ½ cups chopped broccoli
- 1 teaspoon minced garlic
- 1 cup cooked and diced ham
- 5 large eggs
- ½ cup water
- sea salt & fresh ground black pepper
To par-bake the gluten-free pie crust:
- Preheat oven to 425° (F).
- Make the Gluten-Free Pie Crust per recipe directions. Roll out the dough, and transfer it to a glass pie plate; flute the edges as desired.
- Place a square piece of parchment paper, a little bit bigger than the pie plate, centered over the dough. Fill the cavity with pie weights, or dried beans.
- Bake for 15 minutes, and then remove from oven and set aside.
To make the quiche:
- Reduce oven temperature to 350° (F).
- Warm the vegan butter in a 10" skillet over medium-high heat.
- When the vegan butter has melted, add the onion, broccoli, and garlic, and cook for 3-5 minutes, or until the onions are translucent and the broccoli is just starting to soften. Remove from heat.
- In a large mixing bowl, beat the eggs and water until smooth. Season with sea salt and freshly ground black pepper.
- Place the cubed ham in the par-baked pie crust cavity, and then add the broccoli and onion mixture. Use a spatula to evenly disperse the mixture over the bottom of the crust.
- Pour in the beaten eggs.
- Bake for 35-40 minutes, or just until the eggs have set (a little jiggle in the center is okay, the quiche will continue to set up as it cools) and a knife, when inserted into the center of the quiche, comes out clean.
- Let the quiche cool for 15-20 minutes prior to serving.
This recipe is a great base recipe for using whatever vegetables and pre-cooked meats you have on hand. Just remember to saute your vegetables ahead of time (except for spinach, this will cook up easily inside of the quiche as it bakes). I recommend using no more than 1 cup of precooked meats, and 2 cups of sauteed vegetables.
Can I use this recipe to make a no crust quiche? Absolutely. Simply prepare the non-dairy quiche filling, and pour it into a greased pie plate (without the crust). Bake in a preheated 350° (F) oven for 35-40 minutes.
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