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Gluten-free Quiche

Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 5 hours 10 minutes
Servings 8 pieces
Calories 364 kcal
Author Chelsea Green

Ingredients

Pie Crust

  • 1 1/4 cup all purpose gluten-free flour
  • 1/4 tsp salt
  • 1/2 cup butter
  • 4 tbsp cold water

Quiche Filling

  • 6 eggs
  • 1/2 cup plain Greek yogurt (I prefer Fage 2%)
  • 1/4 cup milk of choice (skim, 2%, whole)
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1 cup shredded cheddar cheese (or other cheese)
  • 1 cup cooked broccoli (or other mix-in's, see post above for ideas)

Instructions

Pie Crust

  1. To begin, add your flour and salt to a food processor (with your s-blade in). Cut your butter into small, pea-sized pieces and add it to your food processor. Pulse together till the butter has been finely ground into the flour (the mixture should look like thick sand). Start pulsing again and add 1 tablespoon of cold water at a time. Pulse till your pie crust comes together and almost becomes one large ball.

  2. Place a large piece of parchment paper on your counter. Dump your pie crust mixture out of your food processor onto the parchment paper. Gently push it together and farm a thick disc. Add another piece of parchment paper on top. Using a rolling pin, gently but firmly roll the dough till you have one uniform, thin, round pie crust. If you put your pie dish on top of the dough in the center, you should see the extra dough sticking out around the edges (about two inches all around).

  3. Spray your pie dish with non-stick spray.

  4. Gently and slowly remove the top sheet of parchment paper from the pie crust. Place your hand under the pie crust and parchment paper, and flip the pie crust over into the middle of your pie pan. Gently remove the second piece of parchment paper from the top.

  5. Gently press the dough around the pie pan, so that you have one smooth, even layer, on the bottom and around the edges. Smooth out the edge of the top of your pie crust or crimp it in a pattern.

  6. Cover with plastic wrap, and let it rest in the fridge for about 4 hours, for the butter to harden and more flavor to develop.

Quiche

  1. Preheat your oven to 400.

  2. Gently poke holes in the bottom of your pie crust with a fork to prevent bubbles (pictured above). Bake in the oven for 10-15 minutes, keeping an eye on the crust. If you see any bubbles, use a fork and quickly poke it through.

  3. After the crust has baked, let it rest and turn your oven off while you prepare your filling.

  4. To a large mixing bowl, add your eggs, Greek yogurt, milk, pepper and salt and whisk together till well combined. Add your cheddar cheese and other mix-in's (like broccoli) to your bowl and whisk it in. Pour into your pie crust.

  5. Preheat your oven to 350, and bake your quiche for about 30-35 minutes, or till you gently shake the pan and the center just slightly jiggles. Depending on how many mix-in's you added, it may take less or more time to bake.

  6. Let cool for about 15 minutes till slicing and serving. Devour!

Recipe Notes

Stored in an airtight container, this quiche lasts about 3-4 days. To reheat, I recommend wrapping it in a damp paper towel and microwaving it.