Best Gluten Free Quiche Recipe-Easy, Vegetarian

ByEA Stewart
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This is hands-down the best, easiest, gluten-free quiche recipe! Packed with veggies (gluten-free, vegetarian, low FODMAP options) and a creamy filling, it’s healthy, versatile, and delicious! You can make it with whatever vegetables and cheese you have on hand. Serve it with fresh fruit for breakfast or a side salad for lunch or dinner—everyone will approve!

Easy Quiche Recipe

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3 Reasons You’ll Love This Recipe

  • SO DELICIOUS – I’ve been making this recipe, adapted to my gluten-free version from one of my all-time favorite vegetarian cookbooks, Mollie Katzen’s Moosewood Cookbook, for 15+ years. It’s always been a big hit with my family and friends, especially with all the delicious variations.
  • VERSATILE – Speaking of variations, you can make this delicious quiche with whatever cheese and veggies you have. It’s a great way to use all the bits and bobs of vegetables and cheese in your fridge.
  • EASY – Check out the list of ingredients below, and you’ll see just how easy it is to make! 

Gluten-Free Quiche Recipe Ingredients

  • Gluten-Free Pie Crust. I’m not going to lie. I make this yummy quiche with a store-bought pie crust every single time. Want to make your own? See the FAQ section for my easy almond flour pie crust recipe.
  • Cheese. I’ve made this GF quiche with a variety of cheeses—Swiss cheese, Gruyere, goat, mozzarella, and cheddar are my go-tos and favorites.
  • Butter. You’ll need a smidge of butter, vegan butter, or olive oil to saute your vegetables.
  • Vegetables. I like sauteed onions in my quiche, plus whatever vegetables I have in my fridge. When spring produce is in season, asparagus is an all-time favorite. Other veggies include broccoli (steam first to soften), bell peppers, mushrooms, or leafy greens. See the full recipe notecard for a low FODMAP option.
  • Eggs. You’ll need four large eggs. I haven’t tried making this quiche with an egg replacer like Just Egg Plant-Based Eggs. If you try it, please let me know how the recipe turns out!
  • Milk. I typically use 2% cow’s milk or A2 milk, which lowers the saturated fat content in quiche made with heavy cream. However, it still tastes delicious!
  • Gluten-Free Flour. Add brown rice or sorghum flour to the milk and egg mixture.
  • Seasonings. Salt, ground black pepper, and mustard powder are my traditional seasonings. Feel free to add your favorite herbs and spices.

How to Make Gluten-Free Quiche

How to Make a Quiche
  1. Bring the oven temperature to 350 degrees F. Place your pre-made, uncooked pie crust on a baking sheet.
  2. Grate the cheese and spread it on top of the crust.
  3. Saute onions and other veggies over medium heat in a skillet. Spread them over cheese.
  4. Blend & pour the egg mixture over the crust/cheese/veggies.
  5. Bake for 4–45 minutes or until the filling ingredients are set and the crust is a light golden brown.

Gluten Free Quiche Favorite Add-Ins

As I mentioned earlier, this gluten-free quiche recipe is so versatile. 

  • Vegetarian: Some great vegetarian options include cheddar cheese, mushrooms, and broccoli; mozzarella, caramelized onions, and tomatoes; feta cheese, bell peppers, and spinach; butternut squash, goat cheese, and fresh sage.
  • Omnivore & Pescatarian: Add cooked turkey or chicken sausage, bacon, ham, or smoked salmon.
Easy Quiche Recipe

Serving Suggestions

My family and I usually eat this gluten-free quiche for dinner with a side salad (drizzled with my easy vinaigrette or homemade Caesar dressing) the first night. The following day, I enjoy leftover quiche (hopefully, some left!) for breakfast, along with fresh fruit.

This quiche is also a great recipe to prep ahead of time and cook on Christmas morning or for another holiday breakfast or brunch.

Gluten-Free Quiche Lorraine Recipe

I’m sure the first quiche I ever ate was Quiche Lorraine, created by former New York Times food editor Craig Claiborne. To make Quiche Lorraine, use Gruyere or Swiss cheese plus Parmesan, add bacon, and swap the mustard powder with nutmeg.

FAQs about gluten-free quiche

This would be delicious with a variation of the almond flour crust I use in this Ginger Peach Tart recipe. To make a savory version, combine 2 cups of almond flour, four tablespoons of avocado oil (or other neutral vegetable oil, and salt to taste in a mixing bowl.

Press into a greased 10-inch tart or pie pan and pre-bake at 350 F for 10-15 minutes. Cool before adding the rest of the ingredients and baking again. You may need to cover the crust with aluminum foil to keep the edges from burning.

If you prefer a dairy-free option, I’ve made this quiche with unsweetened organic soy milk, which turned out great. You can experiment with other dairy-free options like coconut milk or almond milk.

Keep in mind that the texture may be very different from my original version, as most plant-based milks are lower in protein than cow, goat, or soy milk.

Although I haven’t made this quiche in muffin tins, I think it works well, similar to my low-carb egg muffin recipe. Pour the quiche filling into well-greased or silicon-lined muffin tins and bake for ~ 30 minutes at 350 degrees F.

More Gluten-Free Breakfast Recipes You’ll Love

Eggs, eggs, eggs!

Overhead photo of a gluten free quiche recipes on white marble with 1 slice eaten.

Best Gluten Free Quiche Recipe-Easy, Vegetarian

This easy gluten free quiche recipe is so versatile and delicious! Make it with whatever vegetables and cheese you have on hand. Serve it with fresh fruit for breakfast, or a side salad for lunch or dinner~everyone will love it!
4 from 26 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings

Ingredients

  • 1 gluten free pie crust, i.e. Wholly Wholesome Gluten-Free
  • 1 1/2 cups Gruyere, grated; or any other cheese (see notes)
  • 1 tbsp butter, or olive oil
  • 1/2 large onion, finely chopped; omit for low FODMAP version
  • 1 cup chopped fresh asparagus*, ~ 14 spears cut into 1-in pieces; or other vegetables
  • 4 large eggs
  • 1 1/2 cups milk*, 2% cow's milk
  • 3 tbsp gluten free flour, sorghum or rice flour
  • 1/4 tsp salt
  • 1/4 tsp dry mustard powder

Instructions

  • Preheat the oven to 375 degrees F. Place unbaked pie crust on a baking sheet. Spread grated cheese on top of crust.
  • Heat a skillet over medium high heat. Add butter, onion, and asparagus. Saute for ~3 minutes, or until onion is translucent. Spread the sauted veggies on top of grated cheese. he
  • Blend the eggs, milk, flour, salt, and mustard, in a blender until well combined. Pour mixture over cheese and veggies. 
  • Bake in oven for 40-45 minutes. Check quiche after 30 minutes. If crust is getting too brown, cover it with aluminum foil to finish baking. Quiche is ready when it's solid in the center when jiggled.

Notes

Crustless Version: Depending on the size of your pie crust, you may have extra liquid. If so, I recommend pouring the additional milk and egg liquid into a greased custard cup or small oven-safe glass container and baking it like a crustless quiche. You may also choose to omit the crust altogether and layer your cheese, veggies, and milk/egg/seasonings in a greased pie pan for a crustless quiche.
Low FODMAP Option:
  • Omit the onions. Saute your low-FODMAP vegetables of choice in place of asparagus. Ideas include bell peppers, tomatoes, green beans, broccoli (heads), and zucchini.
  • Use lactose-free cow’s milk in place of regular milk.
Vegetable & Cheese Variations
  • Cheddar cheese + Broccoli
  • Mozzarella + Tomatoes
  • Feta Cheese + Bell Peppers
  • Gouda + Spinach
  • Butternut Squash + Goat Cheese

Nutrition

Serving: 1slice | Calories: 303kcal | Carbohydrates: 18g | Protein: 14g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 420mg | Potassium: 189mg | Fiber: 1g | Sugar: 3g | Vitamin A: 586IU | Vitamin C: 2mg | Calcium: 330mg | Iron: 2mg
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Did you make this recipe?I’d love if you’d leave a rating or review below! Your feedback helps others find new favorite recipes! And, please post a pic and mention @thespicyrd or tag #thespicyrd on Instagram. Thank you!
4 from 26 votes (24 ratings without comment)

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16 Comments

  1. I just made this gluten free quiche for my family and everyone loved it! It’s easy to make and I love the versatility of using different veggies and cheeses. Great recipe!

    Reply

    1. Thanks so much Katie! And, thanks for including it in your April produce round-up-so many delicious recipes I want to try! Love your blog as well!

      Reply

    2. Hello Katie,
      This recipe looks great! Do you know if it would be a problem to use Cup4Cup flour, which has xanthan gum in it, rather than a straight rice flour?
      Thank you!

      Reply

      1. Hi Tierney! Not sure if Katie will see your question, so thought I would comment 🙂 Although I make this with a store-bought gluten-free pie crust, if you make your own crust xanthan gum in the CUp4Cup flour should work well. If you make it, please let me know how it turns out!

        Reply
  3. Lucinda Brimacomb says:

    Can this recipe be made in muffin tins & if so what temp & how many would it make?

    Reply

  5. thanks for joining us on how Aussie trip 🙂 first class quiche

    Reply

  6. I love Mollie Katzen! Her recipes are always so straightforward and focus on bringing out the flavors of the ingredients. I’m very happy that it’s asparagus season too, it’s a staple in my house during spring.

    Reply

  8. It so doesn’t feel like spring here, maybe this week. I adore asparagus. We’re doing a spring veg newsletter may have to link to this quiche. And I’m so not a pie crust maker. I like the whole foods option for this (so sneaky!).

    Reply

    1. Hopefully you’ll get some spring weather soon! Glad to hear I’m not the only non pie crust maker!

      Reply

  9. This quiche looks amazing! I, like you, just love roasted asparagus. They are so delicious!
    Thanks for sharing this recipe. I am going to have to give it a try.

    Reply
  10. EA-The Spicy RD says:

    I’ll have to borrow those books from you! Here’s another I just found on Amazon that you might like: It’s called “What Einstein Told His Cook:Kitchen Science Explained,” by Robert L. Wolke.

    Reply
  11. David, the Gross one says:

    Strange you should ask about favorite cookbooks! In my case, the favorites are not exactly cookbooks but two books on how to cook and why. The author of both, Harold McGee, is a Caltech graduate chemist. He analytically studied the “hows and whys” of cooking so that all can understand what needs to be done during cooking. His first book is entitled “On Food and Cooking, The science and lore of the Kitchen” published by Scribner in its Revised Edition, 2004. His second is entitled “Keys to Good Cooking, A Guide to Making the Best of Foods and Recipes” published by The Penguin Press, 2010.
    With these two scientifically-based books backing you up, you will never mess up again.

    David, the Gross one

    P.S. Even Jacques Pepin uses his book!

    Reply