Gluten Free Quiche
Description
This Gluten Free Quiche is light and flaky for a delicious savory egg custard filling. A gluten free pie crust that's been tested to perfection, it's the ideal brunch recipe. Customize the filling with your favorite veggies, meats, and cheeses.
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Ingredients
- 1 recipe gluten-free quiche crust dough
Custard
- 8 large eggs
- 1½ cups half-and-half
- 1½ teaspoons kosher salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- pinch grated nutmeg
Filling
- 1 tablespoon unsalted butter
- 3 cups vegetables and/or cooked meats of your choice
- 2 cups shredded cheese such as Cheddar, fontina, Gruyere, or Parmesan
Instructions
Gluten Free Quiche Crust
- Heat oven to 375°F (190ºC) with rack set in middle position.
- Roll dough out into an 11-inch, ¼ -inch thick round, transfer dough to a 9-inch deep dish pie plate and gently press into bottom and up sides. Fold edges under and crimp, freeze 20 minutes. Line pie shell with parchment paper and fill with baking weights or dried beans.
- Bake crust until edges are golden brown, and bottom is set 40–45 minutes. Remove parchment and baking weights, and bake until bottom is golden brown about 15 minutes more. Use as desired according to quiche or pie recipe.
Custard
- In a large bowl, whisk together 8 large eggs, 1½ cups half-and-half, 1½ teaspoons salt, ½ teaspoon pepper, ½ teaspoon smoked paprika and a pinch of grated fresh nutmeg. Set aside.
Filling
- For filling, melt butter in a large skillet over medium heat until foamy; add vegetables and cook until slightly softened, about 5 minutes depending on the vegetables. Let vegetables cool, then combine with meat (if using) and cheese.
- Arrange vegetable and cheese mixture in bottom of pre-baked crust. Pour custard over top.
- Bake quiche until edges are set and center is slightly jiggly, 1–1½ hours (if crust edges start to get too brown, use pieces of foil to shield them).
- Let cool about 30 minutes before serving.
Notes
Storage: Quiche can be stored at room temperature for a few hours. Store in the refrigerator overnight and gently reheat in a 325ºF (163ºC) oven when ready to serve.
Freezing: I recommend freezing unbaked quiche instead of baked quiche. This is the best make-ahead method and results in the most desireable texture. Assemble the unbaked quiche as directed and wrap it tightly in plastic wrap followed by foil and freeze (a tight-fitting lid will also work). Prior to baking, transfer the quiche to the refrigerator and allow it to thaw completely. This can take 1 or 2 days. Bake the thawed quiche as directed in the recipe. An unbaked quiche can be frozen for up to 3 months.
Dairy free option: use full-fat canned coconut milk instead of half-and-half. Skip the cheese and use vegan butter in the pie crust.
Nutrition
Serving: 1pieceCalories: 420kcalCarbohydrates: 13gProtein: 20gFat: 33gSaturated Fat: 18gCholesterol: 283mgSodium: 565mgFiber: 1gSugar: 12g
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