This gluten-free quiche is such a treat for my family. It starts with an incredibly flaky gluten-free pie crust filled with fluffy eggs and a savory ham and broccoli filling. I make this on special holidays or for coffee dates with friends.
Quiche used to be a luxury when I didn’t have food sensitivities. So I ordered it in cafes and bakeries every chance I got. But when I removed gluten and dairy, finding quiche wasn’t realistic. So now we all can have unique, cafe-style quiches whenever we want!
Typically, a quiche custard requires eggs and milk, cream, or heavy cream. Instead of substituting non-dairy milk that might throw off the taste of the ham quiche (and make it taste weird!), I use an extra egg and some water.
In the crust, I use organic non-hydrogentated shortening, which is dairy-free and solid at room temperature. You can also use cold vegan butter instead.
Gluten-Free Pie Crust
This gluten-free pastry took me years to develop. However, the recipe is tried and true and is a favorite among my readers. Use it 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 ie, and my gluten-free pop tarts!
If you can’t tell, I’m a pie fanatic.
Can I use this recipe to make a no-crust quiche? Absolutely. Prepare the non-dairy 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 Filling 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 Dairy-Free Quiche:
Instant Pot Coconut Milk Yogurt
Artisan Gluten-Free Bread
Gluten-Free Cinnamon Rolls
Gluten-Free Coffee Cake
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
This gluten-free quiche is such a treat for my family. It starts with an incredibly flaky gluten-free pie crust filled with fluffy eggs and a savory ham and broccoli filling.
- 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.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Do they have to be refrigerated or can they sit out longer and then go directly into the over?
Are you asking if they should be refrigerated before baking? Or after? I bake my quiche directly after assembling it. Then refrigerated any leftovers. I hope that answers your question?
Can leftovers be frozen?
That’s a great question, Belle. I haven’t tried it, so I’m not sure what the results would be?
K. Morris says
Hey there Megan, thank you so much for this recipe!I just made it for a Mother’s Day brunch. I added in mushrooms along with the broccoli, onion and garlic, and it was superb! I used a gluten free pre-made crust, added a sprinkle of cheese on top, and used milk instead of water. My family loved it! I will definitely use this recipe again sometime. I know I already said it but thank you again!
You’re very welcome! I’m happy to hear you enjoyed it! And thank you for sharing your subs!
This is the BEST GF PIE CRUST I have tried! I made quiche and there was no cracking, no crying, no issues! Thank you times a million!
So happy to hear that, Kristin! Thanks for coming back here and letting me know your review! 🙂
Hi there! Would you change anything in the recipe to make mini quiches in a mini muffin tin? Im thinking two-bite size for Easter. I’m planning to try several of your recipes this weekend, so THANK YOU!
I would bake them all at 350 for less time.
Do you know if this reheats well? I would like to make this quiche the day before and then reheat it in the morning for serving. Do you know how much the quality will suffer? Thank you!
This reheats perfectly. It’s one of my family’s favorite recipes. 😉