We have been making variations of this gluten free quiche for a full year now and I think I have finally landed on the combination that works best for everyone. My kids love to call this Egg Pizza and it is a favorite as breakfast for dinner or weekend lunches. This gluten free quiche is super adaptable to your families preferences. It can be fancy enough for Spring brunch or simple enough for a weeknight meal. I now make 2 while I am cooking because my children enjoy this slightly different than the adults do plus the leftovers make great easy lunches.
How to Make the Crust
This simple gluten free crust comes together in less than 10 minutes – no rolling or chilling required! All you need is almond flour, oat flour, salt, coconut oil or butter and water.
Mix the dry ingredients together, add the wet ingredients and mix until it forms a dough. Then simply place the dough in the middle of your pan and press to fit the pan and partially up the sides.
This can be done in a cast iron or a regular pie pan. It is super pretty in a tart pan as well!
Finally, prick with a fork and bake! While it is baking I mix up the eggs in the same bowl I used to mix the crust to save on dishes.
This recipe is super adaptable. As mentioned above my children don’t like when I add spinach, but I love the spinach so I tend to make 2 and save the leftovers for lunches.
Gluten Free Quiche Adaptations:
- The spinach is optional, I recommend it my kids do not.
- If you have leftover bacon or turkey bacon or extra time to make some it makes a great addition and my kids love when I add some! Simply layer it on the bottom before adding the spinach and cheese
- If you are in a rush you can make this as a crustless quiche as well.
- This can be made in a cast iron, pie pan or tart pan
- If you are dairy free unsweetened almond milk or coconut milk works and you can either skip the cheese or use your favorite dairy free version
Ingredients
Crust
- 1/2 oat flour
- 1/2 cup almond flour
- 4 tbsp 1/4 cup coconut oil or melted butter or dairy free butter (such as earth balance)
- 1/2 tsp salt
- 1 tbsp water
Filling
- 12 Eggs
- 3/4 cup milk whole, 2% or favorite unsweetened dairy free milk
- 1 1/2 tsp salt
- 2 handfuls spinach optional
- 1/3 cup cheese divided options: shaved or shredded parmesan, 3 cheese blend (asiago, parmesan and fontina our favorite) or gruyere
Instructions
Crust:
- Preheat oven to 400
- Melt your oil or butter
- In a medium bowl combine dry ingredients (flours and salt)
- Add oil/butter and water and mix until well combined
- Place in the middle of pie pan or cast iron skillet or 10 inch tart pan and with your hands press until evenly distributed and the entire pan is filled (it will cover the bottom and partially up the sides)
- Prick the crust with a fork and bake for 10 mins or until lightly browned
Filling:
- While the crust is baking, use the same bowl (save on dishes!) and crack all of the eggs into the bowl
- Add in the milk, salt and whisk until thoroughly combined
- When the crust is done baking layer the spinach (if using) and half of the cheese at the bottom
- Pour eggs over and sprinkle the remainder of the cheese on top and bake uncovered until set and golden brown around edges, about 35-45 minutes
- Let quiche rest at room temperature for 10 minutes before slicing
Notes
- The spinach is optional, I recommend it my kids do not.
- If you have leftover bacon or turkey bacon or extra time to make some it makes a great addition and my kids love when I add some! Simply layer it on the bottom before adding the spinach and cheese
- If you are in a rush you can make this as a crustless quiche as well. Just grease your pan.
- This can be made in a cast iron, pie pan or tart pan
- If you are dairy free unsweetened almond milk or coconut milk works and you can either skip the cheese or use your favorite dairy free version
