Easy Gluten Free Quiche

Gluten Free Quiche is a creamy, savory breakfast pie with a homemade, flaky gluten-free crust. Perfect for holiday brunches and special occasions!

Prep Time 1

Cook Time 45

Total Time 1 45

Course Breakfast

Cuisine American

Keyword gluten free

Method Baking

Servings

Calories 470kcal

1 Gluten Free Pie Crust
6 large eggs
3/4 cup milk whole milk recommended, see notes
salt and pepper see notes
1 cup cooked then cooled breakfast meat ground breakfast sausage, chopped bacon, finely diced ham, etc
1-1/2 cups shredded sharp cheddar cheese divided
2 small green onions thinly sliced

Place an oven rack into the lower third of your oven then preheat the oven to 400 degrees. Line a rimmed half sheet pan with foil then place the chilled pie crust on top.
Use a fork to make shallow pricks all over the bottom of the crust (not too deep or the egg filling can seep through). Crumple a piece of parchment paper into a ball, smooth it back out, then place it inside the pan, gently pressing it against the sides, bottom, and over the rim of the crust to prevent over-browning. Fill with pie weights, dried beans, rice, lentils, or granulated sugar to the top of the pie crust then bake until the edges are light golden brown, 15-20 minutes, rotating the sheet pan halfway through.
Remove the sheet pan from the oven then carefully pick up the edges of the parchment paper and pour the weights into a bowl to cool. Continue baking the crust until the bottom is pale and dry-looking, 4-8 more minutes. Cool the crust for 30 minutes.

Turn the oven down to 375 degrees. Keep the oven rack in the lower 1/3 of the oven.
While the crust is cooling, add the eggs, milk, salt, and pepper to a large mixing bowl then whisk to combine.
Layer the cooked breakfast meat, 1 cup shredded cheese, and the green onions in that order into the bottom of the cooled par-baked crust then evenly pour the egg mixture over the top. Sprinkle the remaining 1/2 cup shredded cheese on top then bake the quiche on the sheet pan for 40-45 minutes or until the center is completely set, rotating the sheet pan halfway through.
TIP: I recommend using a silicone pie shield to prevent the crust from over-browning. I place it over the edges when the pie crust has reached the perfect shade of golden-brown. You can also piece together your own pie shield with folded strips of foil. That said, they have a tendency to fly off the crust if baking using the convection setting on your oven. Similarly, if the top of the quiche is browning too quickly, you can tent a piece of foil on top of the entire quiche.
Let the quiche cool for at least 20 minutes before slicing and serving. The quiche is best served warm or even room temperature vs piping hot.

This recipe is best made with whole milk - half & half is great too - though you can get away with using 2% milk. The higher the milk fat, the creamier the quiche filling will be.
Depending on what breakfast meat and cheeses you choose, the saltiness they impart to the quiche will be different. I recommend adding at least 1/4 teaspoon salt to the egg mixture, though you can add more if desired.
Store leftover quiche in the pie pan covered in foil for up to 3 days.
Reheat individual slices in the microwave for 30-40 seconds or until hot.