This crowd-pleasing gluten-free quiche combines tender broccoli and melty cheddar in a creamy egg custard, all baked in a flaky gluten-free pie crust. It’s an easy, customizable dish that works for brunch, family breakfasts, or a simple weeknight meal. The quiche is freezer-friendly, reheats well, and can be adapted with any savory mix-ins you prefer.
❤️ Sandi’s Recipe Summary
- Versatile: add your favorite vegetables, cheeses, or meats.
- Creamy, fluffy filling that sets well without being runny.
- Made with a flaky gluten-free pie crust (homemade or store-bought).
- Great for make-ahead breakfasts, brunches, or easy dinners; freezer-friendly.
Yes, real men do eat quiche. Quiche is essentially a savory custard pie—fluffy eggs, rich cheese, and whatever mix-ins you love. It’s a practical, delicious way to use leftovers or highlight seasonal produce. Many readers say even picky eaters come back for seconds.
If you enjoy savory gluten-free breakfasts, this quiche fits perfectly into a brunch menu or meal-prep routine.
Ingredient Notes:
See the recipe card below for the full ingredient list and exact amounts.
- Gluten-free pie crust: a homemade gluten-free crust will be flakier and more flavorful, but a good store-bought gluten-free crust also works.
- Milk: use whole, 2%, evaporated milk, or a non-dairy milk such as almond or oat if you prefer dairy-free.
- Cheese: sharp cheddar gives great flavor; dairy-free shreds like VioLife or Daiya can be substituted.
- Eggs: use large eggs; if eggs are small, add an extra one to ensure the filling sets.
- Vegetables: broccoli, spinach, mushrooms, onions, or peppers all make excellent additions. Precook denser vegetables if needed.
How to Make Gluten-Free Quiche (Step-By-Step)
Follow these steps for a reliable, creamy quiche. Preheat your oven and prepare a pie crust before mixing the custard.
- Prepare the gluten-free pie crust and roll it to about 1/4 inch thick. Press it into a 9-inch pie pan and crimp the edges. If using a store-bought crust, make sure it is thawed and ready.
- In a large bowl, whisk together eggs and milk (or evaporated milk) until smooth. Season with salt, pepper, and a teaspoon of dried thyme (or fresh, if preferred).
- Stir in the shredded cheddar, chopped broccoli (about 1/2 cup for this recipe), and any other mix-ins like cooked sausage, ham, or sautéed vegetables.
- Pour the filling into the prepared crust and spread evenly. Sprinkle a little extra cheese on top for a golden finish.
- Bake at 375ºF for about 30–45 minutes, depending on your oven, until the center is set and the top is lightly golden. If the crust edges brown too quickly, tent the pie with foil.
- Let the quiche rest for 10–15 minutes before slicing. This helps the filling finish setting and makes cleaner slices.
How to tell it’s done: the top should look set and no longer jiggle when the pan is shaken gently. A toothpick inserted into the center should come out clean of runny egg.
Storage and Freezing Tips:
- Refrigerator: store leftover quiche in an airtight container for up to 4 days.
- Freezer: whole quiche or slices freeze well. Wrap tightly in freezer-safe wrap or place in a freezer container and freeze up to 4 months.
- To reheat from frozen: thaw in the refrigerator overnight and reheat in a 350ºF oven for 20–25 minutes, or reheat slices directly from frozen, covered, until heated through.
Frequently Asked Questions:
If your quiche is runny, it usually means there was too much milk or too few eggs. Use the balance in the recipe and test doneness by the jiggle method or toothpick test.
Can you make this crustless?
Yes. A crustless quiche is a simple low-carb alternative—spray the pan well with nonstick spray and bake using the same filling and baking time. Texture and flavor are very similar without the crust.
Favorite Quiche Mix-Ins
- Spinach for added nutrients and color
- Onions (grilled or raw) for sweetness and depth
- Mushrooms for an earthy note
- Bell peppers for texture and brightness
- Ham or cooked sausage for a smoky, savory boost
- Bacon for crisp, salty crunch
- Parmesan sprinkled on top for an extra-savory finish
- Sweet potatoes for a slightly sweet, hearty variation
What to Serve with Quiche
This gluten-free quiche makes a lovely centerpiece for brunch. Consider pairing it with:
- Homemade or store-bought hash browns
- Fresh fruit or a light fruit salad
- Warm biscuits or a simple green salad
Love this recipe?
If you try this gluten-free quiche, please leave a comment and share how it turned out—what flour blend you used for the crust or any favorite mix-ins. Your feedback helps others succeed with the recipe.
Gluten Free Quiche with Broccoli and Cheese
Author: Sandi Gaertner
Prep: 20 mins • Cook: 40 mins • Total: 1 hr • Servings: 8 slices
Ingredients
- 6 large eggs
- 5 fl oz evaporated milk or regular milk (about 2/3 cup)
- 3/4 cup shredded cheddar cheese, plus extra for topping
- 1/2 cup chopped broccoli (more if you like)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme (dried or fresh)
- Gluten-free pie crust (homemade or store-bought)
Equipment
- Mixing bowls
- Whisk
- 9-inch pie pan
Method
- Preheat the oven to 375ºF.
- Make or prepare the gluten-free pie crust and fit it into a pie pan.
- Whisk the eggs and milk until smooth. Add salt, pepper, and thyme.
- Stir in the broccoli and 3/4 cup shredded cheddar.
- Pour the mixture into the crust, top with a little extra cheese, and bake 30–45 minutes until set.
- Let cool 10–15 minutes, slice, and serve warm.
Nutrition (per serving)
Calories: 118 • Carbohydrates: 3 g • Protein: 8 g • Fat: 8 g • Sodium: 428 mg
Notes
- Use a flaky gluten-free pie crust for the best texture. A store-bought crust is acceptable if time is short.
- To make this dairy-free, substitute dairy-free milk and cheese.
- This quiche keeps up to 4 days in the refrigerator and freezes for up to 4 months.
- Adjust vegetables and proteins to your taste—leftover meats and vegetables work especially well.
This post was updated from an earlier February 2019 version with clearer instructions and tips for success.