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!
Dairy-free quiche
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:
Pre-cooked Meats:
- bacon
- sausage
- flaked crab
- flaked salmon or smoked salmon
Vegetables:
- leeks
- mushrooms
- spinach
- peas
- bell peppers
Garnishes:
- green onion or chives
- fresh tomatoes (of all varieties)
- avocado
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!
xo,
Mēgan
Did you make this recipe? Tag me on Instagram @allergyfreeak and use the hashtag #allergyfreealaska.
Gluten-Free Quiche Recipe:
This delicious and satisfying Gluten-Free Quiche is filled with silky eggs and a savory ham and broccoli filling. Perfect for an easy brunch or dinner. To par-bake the gluten-free pie crust: To make the quiche: 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.
Gluten Free Quiche
Ingredients
Instructions
Notes
Recommended Products
Kristin
Tuesday 8th of December 2020
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!
Mēgan
Thursday 10th of December 2020
So happy to hear that, Kristin! Thanks for coming back here and letting me know your review! :)
K. Morris
Monday 11th of May 2020
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!
Mēgan
Wednesday 13th of May 2020
You're very welcome! I'm happy to hear you enjoyed it! And thank you for sharing your subs!
Belle
Saturday 9th of May 2020
Can leftovers be frozen?
Mēgan
Wednesday 13th of May 2020
That's a great question, Belle. I haven't tried it, so I'm not sure what the results would be?
Patty
Saturday 28th of September 2019
Do they have to be refrigerated or can they sit out longer and then go directly into the over?
Mēgan
Sunday 29th of September 2019
Hi Patty, 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? Megan