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. I ordered it in cafes and bakeries every chance I got, but finding a quiche that worked with my new dietary restrictions wasn’t realistic when I removed gluten and dairy.
Thankfully, now with this gluten-free quiche recipe, we all can have unique, cafe-style quiches whenever we want!
Typically, a quiche custard requires eggs and milk, or cream, or heavy cream. Instead of substituting non-dairy milk that might throw off the taste of the dairy-free 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 sweet treats, like my gluten-free pecan pie, gluten-free pumpkin pie, gluten-free cherry pie, gluten-free apple pie, and gluten-free pop tarts!
If you can’t tell, I’m a pie fanatic.
Dairy Free Crustless Quiche
Can I use this recipe to make a crustless 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 have. 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:
Savory Sides: We love artisan gluten-free bread or buckwheat bread, freshly sliced or toasted with a slather of ghee. Gluten-free biscuits are always popular, and Instant Pot coconut yogurt is lovely, with an assortment of fresh berries and gluten-free granola on the side.
I hope you and your family enjoy this gf quiche as much as my family does!
This recipe was originally published in September 2019. Blog post and recipe card updated to include better instructions and notes in May 2023.
Did you make this recipe? Tag me on Instagram @allergyfreeak and use the hashtag #allergyfreealaska.
- 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 the 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 centered over the dough, a little bit bigger than the pie plate. 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 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, then add the broccoli and onion mixture. Use a spatula to disperse the mixture over the bottom of the crust evenly.
- 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 comes out clean when inserted into the center of the quiche.
- Let the quiche cool for 15-20 minutes before serving.
This recipe is a great base recipe for using whatever vegetables and pre-cooked meats you have. 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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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 9gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 127mgSodium: 325mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 9g