Gluten Free Quiche is a savory dish packed with veggies and cheese. This recipe features fresh tomatoes, spinach, and a buttery almond flour crust with a bold, nutty flavor.
Quiche is one of my favorite healthy, savory meals. While it’s often served for breakfast or brunch, I love that you can enjoy it any time of day.
Each bite of this fresh gluten free quiche is cheesy and satisfying. The sweetness of cherry tomatoes pairs perfectly with the tangy flavor of feta. A crispy cheddar topping adds the perfect finishing touch, making this a dish you’ll want to make again and again.
Why You’ll Love Our Gluten Free Quiche
- Great for Any Meal: Whether it’s brunch, lunch, or dinner, this gluten free quiche is a perfect choice. It’s even a great addition to holiday spreads like Christmas brunch!
- Bursting with Flavor: A buttery almond flour crust, creamy egg filling, juicy tomatoes, savory spinach, and tangy feta cheese come together for a rich, satisfying bite every time.
- Easy Meal Prep: This quiche stores well in the fridge or freezer, making it a hassle-free option for busy mornings or quick meals.
- Naturally Gluten Free: You won’t miss the wheat! This quiche has all the flavor and texture of a classic quiche, with a deliciously nutty, crisp crust.
How to Make Perfect Gluten Free Quiche
Preheat the Oven – Set the oven to 350°F and prepare a 9-inch tart pan. A light coating of gluten free spray, like grapeseed or avocado oil, helps prevent sticking.
Make the Crust – Whisk together the melted butter, egg, and salt until well combined. Gradually fold in the almond flour until a soft dough forms. Place the dough on a sheet of parchment paper and use a rolling pin to roll it out to about ⅓ inch thick. Then, carefully transfer it to the tart pan, pressing it across the base and up the sides.
Bake the Crust – Bake the crust for 12-15 minutes until it turns lightly golden. This step helps create a sturdy base for the filling.
Sauté the Aromatics – While the crust bakes, heat olive oil in a skillet. Cook the onions until translucent, then add garlic and sauté until fragrant. Let it cool slightly before mixing it into the filling.
Prepare the Filling – In a large bowl, beat the eggs until frothy. Add the sautéed onions and garlic, salt, pepper, feta cheese, cherry tomatoes, and chopped spinach. Whisk everything together until well combined.
Bake the Quiche – Pour the filling into the pre-baked crust, spreading it evenly. Sprinkle shredded cheddar on top for extra flavor. Bake for 40-45 minutes until the eggs are fully cooked and the cheese is golden and bubbly.
Serve & Enjoy – Allow the quiche to cool for at least 10 minutes before slicing so the filling can set. Enjoy it warm paired with a fresh salad for a complete meal.
Pro Tips
Crispy Crust Matters: Pre-bake the crust before adding the filling to keep it firm. Sautéing the onions until soft also helps prevent excess moisture from making the crust soggy.
Add Protein for Variety: For extra flavor, try mixing in crumbled breakfast sausage or chopped bacon. Most are gluten free, but always check the label to be sure.
Store Leftovers for Easy Meals: Let the quiche cool completely before storing it in an airtight container in the fridge for up to four days. Pre-slicing makes reheating quick and convenient.
Key Ingredients and Substitutions
- Almond Flour or Almond Meal: Both are gluten free options made from almonds. Almond flour is finely ground, while almond meal has a coarser texture due to the use of whole almonds.
- Eggs: Used in both the crust and filling for binding and structure. For a dairy-free option, you can substitute with flax eggs or chia eggs.
- Cherry Tomatoes: Sweet and juicy, they add a burst of flavor to the quiche. You can swap with sun-dried tomatoes or roasted bell peppers for a different taste.
- Fresh Spinach: Packed with nutrients, it adds color and flavor to the filling. You can substitute with kale or arugula for a different texture and taste.
- Feta Cheese: Provides a tangy, creamy flavor. For a milder taste, you can use goat cheese or ricotta.
Frequently Asked Questions
What can I use instead of the pie crust?
If you prefer not to use pie crust, you can opt for puff pastry, crackers, or rice crust. Rice is naturally gluten free, but be sure to check the nutritional information of any alternative you choose to ensure it’s truly gluten free.
Can I make this gluten free quiche recipe without a crust?
Yes, you can make this quiche crustless! The egg filling will firm up as it cooks, creating its own structure and a crisp edge for each slice.
Can I use frozen spinach?
Yes, frozen spinach can be used in place of fresh spinach. Just make sure to thaw and squeeze out any excess moisture before adding it to the filling.
Can I freeze quiche?
Yes! Wrap slices individually and freeze for up to 2 months. Reheat straight from the freezer for a quick meal.
Gluten Free Quiche
Ingredients
Crust
- 3 tbsp Butter melted
- 1 medium Egg
- 2 cups Almond Flour or almond meal
- ½ tsp Salt
Filling
- 2 cups Cherry Tomatoes chopped into halves
- 2 cups Fresh Spinach packed
- 4 medium Eggs
- 2 tbsp Olive Oil
- 1 small Yellow Onion chopped
- 2 Garlic Cloves minced
- ½ tsp Salt
- ½ tsp Ground Pepper
- ⅓ cup Cheddar Cheese shredded
- 16 oz Feta Cheese diced
Instructions
- Preheat your oven to 350°F. Lightly grease a 9-inch tart pan with gluten free cooking spray or oil.
- In a bowl, mix melted butter, egg, and salt until smooth. Gently fold in almond flour until a dough forms. Place the dough on parchment paper and roll it out to about ⅓-inch thickness. Carefully transfer it to the prepared tart pan, pressing it into the base and sides. Bake for 12-15 minutes until lightly golden.
- Heat 2 tablespoons of olive oil in a skillet. Sauté chopped onions until translucent, then add minced garlic and cook until fragrant. Remove from heat and let cool slightly.
- In a large bowl, beat the eggs until frothy. Add the sautéed onions, garlic, cherry tomatoes, spinach, feta cheese, salt, and pepper. Mix well.
- Pour the filling into the baked crust, spreading it evenly. Top with shredded cheddar cheese. Bake for 40-45 minutes, or until the eggs are set and the cheese is golden and bubbly.
- Let the quiche cool for 10 minutes before slicing. Serve warm with a fresh salad on the side. Enjoy!