Name: Best Gluten Free Quiche Recipe-Easy, Vegetarian
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
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

Jump to Recipe Save Recipe

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!

This post contains affiliate links for products I recommend and personally use. If you purchase a product through these links, I may receive a small commission at no additional cost to you. Thank you so much for your support!

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-to’s 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. 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

Bring the oven temperature to 350 degrees F. Place your pre-made, uncooked pie crust on a baking sheet.
Grate the cheese and spread it on top of the crust.
Saute onions and other veggies over medium heat in a skillet. Spread them over cheese.
Blend & pour the egg mixture over the crust/cheese/veggies.
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.

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 cheesecloth

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.

Best Gluten Free Quiche Recipe-Easy, Vegetarian