{"id":6383,"date":"2021-05-12T15:32:22","date_gmt":"2021-05-12T15:32:22","guid":{"rendered":"https:\/\/www.milehighmitts.com\/?p=6383"},"modified":"2021-05-12T15:32:22","modified_gmt":"2021-05-12T15:32:22","slug":"gluten-free-quiche","status":"publish","type":"post","link":"https:\/\/www.milehighmitts.com\/gluten-free-quiche\/","title":{"rendered":"Gluten-free Quiche"},"content":{"rendered":"\n

This gluten-free Quiche has a creamy, eggy, cheesy filling, and a simple buttery, crispy crust.<\/strong> You can add almost whatever you’d like to the egg filling, for endless flavor combinations. It’s a great breakfast to make for any special celebrations too!<\/p>\n\n\n\n

\"Quiche<\/figure>\n\n\n\n

Are you a quiche fan?<\/h2>\n\n\n\n

I never thought I was a really big quiche fan. My Mom hates eggs, so I didn’t grow up with many egg-based breakfasts. <\/strong><\/p>\n\n\n\n

That all changed last year when we stopped by a cute little gluten-free bakery that had quiche! It was delicious. I was immediately interested in making it myself with my gluten-free pie crust recipe.<\/p>\n\n\n\n

I’ve made a few egg casserole recipes I like, so I modified some of my favorite recipes to make the quiche filling.<\/p>\n\n\n\n

Now here it is, my favorite gluten-free Quiche recipe! I’ve made this several times now over the last year and it’s delicious.<\/p>\n\n\n\n

The buttery, crispy pie crust with creamy, cheesy, eggy filling<\/strong>.. how did I not make this sooner?! The best part about this recipe is it’s pretty simple, <\/strong>believe it or not.<\/p>\n\n\n\n

The pie crust is made easily in a food processor. Rolled out in between two pieces of parchment paper, and easily pressed into a pie pan, it’s a very easy dough to work with.<\/p>\n\n\n\n

Then it’s filled with a simple filling made with eggs, plain Greek yogurt, milk, salt, pepper, cheddar cheese<\/strong> and whatever other fillings you’d like! My favorites are broccoli and bacon, but I’ll share some more ideas later in the post.<\/p>\n\n\n\n

If you need a fancy breakfast the next morning, make the pie crust the night before, and make the simple egg filling in the morning. Easy peasy!<\/p>\n\n\n\n

I think you guys are gonna love this one!<\/p>\n\n\n\n

\"Two<\/figure>\n\n\n\n

Let’s chat about the crust and filling options before you start baking.<\/h3>\n\n\n\n

First, this gluten-free pie crust is my favorite. <\/strong><\/p>\n\n\n\n

It’s made really easy in the food processor<\/a>, so the butter is thoroughly incorporated into the flour, salt and water. If you don’t have a food processor, instead you can use a dough blender<\/a> and cut the dough into the flour, which is how pie crusts are traditionally made.<\/p>\n\n\n\n

I think a food processor makes the whole process extremely quick and less messy. Plus, less man power! It’s a win win all around to me.<\/p>\n\n\n\n

After you form your pie crust and press it into your pie pan, you’ll cover your pie crust with saran wrap and let it rest in the fridge for at least four hours.<\/strong> You could bake it sooner than that, but giving it that amount of time really helps the butter flavor to develop. You could even make it the night before and let it rest in the fridge overnight!<\/p>\n\n\n\n

Instead of using pie weights to pre-bake your pie crust, we’re going to do a simple method I learned here<\/a>. Gently poke holes around the bottom of your crust with a fork (also known as “docking” a pie crust). Then, pre-bake your pie crust in the oven for 10–15 minutes, watching it closely. If any bubbles form, poke them with a fork to deflate them.<\/p>\n\n\n\n

It may seem like the egg filling will leak through the fork holes, but I haven’t had that issue at all. I think gluten-free pie crust tends to be a little more dense than regular pie crust, which helps to keep the filling in.<\/p>\n\n\n\n

After baking your pie crust, you’ll turn your oven OFF and make your pie filling.<\/h4>\n\n\n\n

The crust and filling bake at two different temperatures. So, if you leave your oven on, and put your quiche in while it’s still too hot<\/em>, your quiche filling won’t bake the same. The eggs can easily over-bake and won’t be as creamy.<\/strong> So just remember to turn it off right after taking your pie crust out.<\/p>\n\n\n\n

The egg filling for this quiche is really simple. It’s made with eggs, plain Greek yogurt, milk, salt, pepper, cheddar cheese, and whatever other mix-in’s you’d like!<\/strong><\/p>\n\n\n\n

I’d recommend about another 1-1 1\/2 cups of any mix-in’s such as:<\/strong><\/p>\n\n\n\n