This gluten-free quiche recipe includes a tried-and-true gluten-free crust recipe. Cream, bacon, onion and Swiss cheese, make the most amazing, yet classic filling.

This quiche is delicious for breakfast, brunch or dinner. I love it as a make-ahead option for holidays. Serve this with some gluten-free coffee cake for any special occasion!

overhead shot of quiche on marble background

This gluten-free quiche recipe is based on a classic quiche Lorraine recipe from my Mom’s red and white checkered “Joy of Cooking” cookbook. My Mom would make this quiche for Christmas every year. The combination of bacon, onions and Swiss is unmatched.

Over the years I’ve perfected a gluten-free pie crust recipe (used in this gluten-free pumpkin pie) that pairs perfectly with the creamy quiche Lorraine filling.

This is my go-to dish to make when I want something special for breakfast or brunch. It holds up well for up to 3 days so it’s a great make-ahead option.

I make this gluten-free quiche for Christmas morning, Easter, girls trips and everything in between! (You also might like this gluten-free breakfast casserole recipe.)

Gluten-Free Quiche Crust

overhead shot of ingredients used to make gluten free pie crust

This combination of ingredients creates a gluten-free quiche crust with just the right consistency. Here are a few notes on the ingredients.

  • Gluten-Free Flour: I like to use a high-quality 1:1 gluten-free baking flour that contains xanthan gum. This is my favorite brand
  • Vinegar: I prefer white vinegar or rice vinegar.
  • Sour Cream: Gives the dough a little stability and helps it brown.
  • Butter/Ice Water/Salt/Sugar: All the usual suspects when it comes to pie crust!

NOTE: It’s very important to use the listed ingredients and follow the directions when making this pie crust. I’ve tested it many times to get it just right.

Make the Dough

step by step photos showing how to make gluten-free pie crust

Tips for Gluten-Free Pie Dough Success

I really like making this pie crust in the food processor because it’s quick and reliable. You could also cut in the butter by hand using a fork or pastry cutter.

It’s important to let the pie dough sit in the fridge for at least 1 hour (up to overnight) before rolling it out. This allows the dough to hydrate form a cohesive ball.

After the chilling time, the pie dough also has to sit at room temperature for 15 minutes before you roll it out.

Shape the Crust

collage of steps of how to roll out and shape pie crust

Gluten-free pie dough is more delicate than regular pie dough. It helps to roll the dough in-between plastic wrap so you can easily transfer it to the pie plate.

Peel off the top layer of wrap and carefully invert the rolled crust onto the plate. Then peel off the remaining plastic wrap. After this you can trim the edges and shape the crust as usual.

Make the Bacon & Cheese Filling

Once the gluten-free quiche crust is shaped in the pan, it needs to chill for another 15 minutes to 1 hour. This is the perfect time to make the filling.

labeled collage of ingredients to make the quiche

When it comes to quiche, I think the classic combination of bacon, onion and Swiss in quiche Lorraine can’t be beat. This filling features those classic ingredients.

process shots for how to make the gluten free quiche filling
  • Cook the bacon over medium-low heat until crisp. Place on a paper-towel lined plate to cool then crumble.
  • In the pan you used to cook the bacon, pour off all but 2 tablespoons of the bacon grease. Add the onion and cook over medium-high heat until softened, about 6-8 minutes. Let the onion cool.
  • In a medium bowl, whisk together the eggs, cream, milk, flour, salt and nutmeg until smooth. Stir in the Swiss cheese, bacon and onion.
crust being baked then filling added before baking
  • To help the pie crust keep its shape, press 2 layers of foil into the crust to line it. Bake the crust for 10-12 minutes, until nearly done. This will ensure the quiche crust is crispy on the bottom.
  • Reduce the oven temperature to 325F. Pour the filling into the hot crust and bake for 45-50 minutes, until the center is set. (I test the middle with a knife or toothpick and make sure it comes out clean.)
close up shot of quiche in glass baking dish

Gluten-Free Quiche Storage/Make-Ahead

This quiche is a great make-ahead option. You can store it in the refrigerator for up to 3 days. You can reheat individual slices in the microwave or wrap the entire quiche in foil and warm in the oven at 325F for 10-15 minutes (or until warmed through) before serving.

More Gluten-Free Brunch/Breakfast Recipes:

If you love this recipe as much as we do leave me a comment/rating below. I’d also be happy to help with any questions. Happy Baking!

overhead shot of quiche on marble background
4.75 from 4 votes

Gluten-Free Quiche

Prep Time 1 hr 30 mins
Cook Time 1 hr
Total Time 2 hrs 30 mins
Servings 6 people
This gluten-free quiche includes a creamy filling and a tried-and-true gluten-free pie crust. Made with cream, bacon and Swiss cheese, this quiche is a classic.
This quiche is delicious for breakfast, brunch or dinner. I love it as a make-ahead option for holidays and special occasions.

Ingredients

For the Crust:

  • 8 tablespoons butter (1 stick)
  • 3 tablespoons ice water
  • 1 1/2 tablespoons sour cream
  • 1 1/2 teaspoons white vinegar or rice vinegar
  • 1 cup + 2 tablespoons gluten-free 1:1 baking flour (185 grams)
  • 1 teaspoon sugar
  • 1/2 teaspoons salt

For the Filling:

  • 8 slices bacon
  • 1 medium onion finely diced
  • 4 eggs
  • 1 cup heavy whipping cream
  • 1 cup milk
  • 1 tablespoon gluten-free 1:1 baking flour
  • 1/2 teaspoons salt
  • dash nutmeg
  • 1 1/2 cups freshly shredded Swiss cheese (6 oz)

Instructions 

Make the Crust:

  • Cut the butter until small ¼-inch pieces and freeze for 10-15 minutes.
  • Combine the ice water, sour cream, and vinegar in a small bowl. Whisk until smooth and set aside.
  • Process the flour, sugar and salt in the bowl of a food processor until combined. Scatted the butter over top and pulse until the butter is the size of large peas, about 10 pulses.
  • Add the sour cream mixture and pulse until the mixture begins to clump around the blade, about 10 pulses.
  • Turn the dough out onto a piece of plastic wrap. Gather into a a flat disc and wrap tightly in the plastic wrap. Refrigerate for 1 hour or up to 2 days.
  • Let the dough sit at room temperature for 15 minutes before rolling. Roll the pie crust between 2 large pieces of plastic wrap.
  • After rolling, remove the top piece of plastic wrap and flip into a 9-inch pie plate. Gently ease the dough into the edges of the pan before removing the 2nd piece of plastic wrap. Trim any excess edges with scissors and shape the edges as desired.
  • Wrap the shaped pie crust loosely in plastic and place in the freezer for 15 minutes or up to 1 hour until chilled and firm.

Make the Filling:

  • Cook the bacon over medium-low heat until crisp. Place on a paper-towel lined plate to cool then crumble.
  • In the pan you used to cook the bacon, pour off all but 2 tablespoons of the bacon grease. Add the onion and cook over medium-high heat until softened, about 6-8 minutes. Let the onion cool.
  • In a medium bowl, whisk together the eggs, cream, milk, flour, salt and nutmeg until smooth. Stir in the Swiss cheese, bacon and onion.
  • Preheat the oven to 450F. To help the pie crust keep its shape, press 2 layers of foil into the crust to line it. Bake the crust for 10-12 minutes, until nearly done. This will ensure the quiche crust is crispy on the bottom.
  • Reduce the oven temperature to 325F. Pour the filling into the hot crust and bake for 45-50 minutes, until the center is set. (I test the middle with a knife or toothpick and make sure it comes out clean.)
  • Let cool at least 20 minutes before serving. This quiche can also be cooled and served at room temperature. Store in the refrigerator and reheat slices individually for up to 3 days. Enjoy!

Notes

NOTE ON THE CRUST: It’s very important to use the listed ingredients and follow the directions when making this pie crust. I’ve tested it many times to get it just right.
MAKE-AHEAD/STORAGE: This quiche is a great make-ahead option. You can store it in the refrigerator for up to 3 days. You can reheat individual slices in the microwave or wrap the entire quiche in foil and warm in the oven at 325F for 10-15 minutes (or until warmed through) before serving.

Nutrition

Calories: 660kcal | Carbohydrates: 36g | Protein: 17g | Fat: 50g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 801mg | Potassium: 387mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1304IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 3mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 4 stars
    Love many of your recipes and have subscribed to your email list and have not received your gluten free dinners cookbook. Could you please look into that . Would love to have your cookbook.

  2. 5 stars
    I love the filling in this quiche and the crust is actually really easy to make too! Perfect for a fancy brunch without having to put forth too much effort.

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