gluten free quiche recipe
The Best gluten free quiche recipe
I love this recipe because it’s a great way to use up whatever veggies are on hand without feeling like I’m making a sad side dish. The crust is sturdy enough to hold the filling without falling apart, and the texture is just right—crispy on the edges but tender inside. It’s also a great way to sneak in some extra nutrients if you’re mindful about the toppings. Whether it’s for a family dinner or a quick bite before a school event, this quiche is a reliable crowd-pleaser. Plus, it’s something you can prep ahead of time, so you’re not stuck in the kitchen last-minute. My family doesn’t even realize it’s gluten-free until I tell them—it just tastes like a classic quiche, but with a lighter touch.
Easy Gluten-Free Spinach & Feta Quiche
A flaky, gluten-free crust encases a savory mix of spinach, feta, and eggs for a comforting breakfast or brunch dish. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups gluten-free all-purpose flour blend
- 1 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 4-5 tbsp ice water
- 6 large eggs
- 1 cup heavy cream
- 1/2 cup shredded feta cheese
- 1 cup fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F. In a food processor, pulse flour, salt, and butter until crumbly. Add ice water 1 tbsp at a time until dough forms a ball. Chill for 15 minutes. -
2
Roll dough thinly between two sheets of parchment paper. Transfer to a 9-inch pie dish, pressing edges to form a crust. Freeze for 10 minutes to prevent shrinking. -
3
Whisk eggs, heavy cream, feta, spinach, garlic, thyme, salt, and pepper in a large bowl. Pour filling over the crust. -
4
Bake for 30–35 minutes until the center is set and the top is lightly golden. Cool for 10 minutes before slicing.
🔧Equipment
- Mixing bowls
- Food processor
- Parchment paper
- 9-inch pie dish
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Gluten-Free Spinach & Feta Quiche Works
❓ Frequently Asked Questions About Gluten-Free Spinach & Feta Quiche
What is the best way to prepare the crust for this gluten-free quiche?
Use the pre-made gluten-free pie crust or roll it out yourself to about 1/4-inch thickness. Preheat your oven to 375°F (190°C) and line a pie dish with parchment paper before adding the crust. Press it gently into the dish to create a smooth, even base, then chill in the fridge for 15 minutes to firm up before baking.
Can I substitute any of the ingredients in the egg wash?
Yes, you can replace the egg wash with a mix of 1 tablespoon melted butter and 1 teaspoon apple cider vinegar for a lighter finish. For a richer option, use a beaten egg mixed with a splash of milk or cream. Always brush lightly to avoid overloading the crust.
How do I ensure the quiche stays moist without turning soggy?
To keep the quiche moist, avoid overfilling the crust—leave about 1/2 inch of space between the crust edges and filling. Bake until the center is set (about 25–30 minutes), then cover loosely with foil if it browns too quickly. Let it rest for 10 minutes before slicing to prevent a runny texture.
What if I don’t have a pie dish? Can I use something else?
Yes, you can use a round baking dish (about 9 inches) or even a muffin tin lined with parchment paper for individual quiches. For a single-crust version, press the gluten-free dough into a greased 9-inch pan and trim excess. Adjust baking time slightly if needed for your dish size.
