Gluten-Free Quiche

Name: Gluten-Free Quiche
Total time: 105 min
Yield: 10 servings
Cuisine: French
Ingredients: 1.5 cups all-purpose gluten-free flour blend; 0.5 teaspoon salt (omit if using salted butter); 1 teaspoon xanthan gum (omit if you use a blend that has xanthan); 0.5 cup butter (1 stick), cold - cut into small pieces (or palm shortening, or shortening); 4 tablespoons milk, cold, use more depending on the consistency of the pie crust; 6 large eggs at room temperature; 0.75 cup half and half (or heavy cream, or milk); 1 teaspoon salt; 0.5 teaspoon black pepper; 1 cup cooked ham, chopped (or cooked bacon, or cooked sausage crumbles); 1.5 cup shredded cheddar cheese; 0.25 cup chopped onions or chopped bell pepper, or both

1h 45m

Serves 10

https://www.glutenfreepalate.com/gluten-free-quiche/#mv-creation-319-jtr

Gluten-Free Quiche

https://www.glutenfreepalate.com/gluten-free-quiche/#mv-creation-319-jtr

1h 45m

Serves 10

Directions

1Preheat oven to 375 degrees F.
2For the pie crust: In a medium mixing bowl, combine flour, salt, and xanthan gum.
3Using a pastry blender or two forks, cut the butter into the flour mixture until it resembles small peas.
4Add milk and use your hands to work it into the dough until it forms a ball; add more milk if needed.
5Transfer the dough to wax paper and roll it out to 10”-11” in diameter between two pieces of wax paper.
6Remove the top piece of wax paper and place the pie pan upside down on the dough.
7Flip the pan and pie crust dough over so the pie pan is right side up. Peel the wax paper off and pinch the crust into shape.
8Par-bake for 15 minutes.
9For the filling: In a large mixing bowl, whisk together eggs, half and half, salt, and pepper.
10Remove the pie crust from the oven and sprinkle the ham and 1 cup of cheese into the bottom of the pie crust.
11Pour the egg mixture over top.
12Sprinkle the remaining ½ cup cheese on top.
13Bake for 35-40 minutes until the center is completely set.
14Let cool for 10-15 minutes before slicing and serve warm

Ingredients

1.5 cups all-purpose gluten-free flour blend
0.5 teaspoon salt (omit if using salted butter)
1 teaspoon xanthan gum (omit if you use a blend that has xanthan)
0.5 cup butter (1 stick), cold - cut into small pieces (or palm shortening, or shortening)
4 tablespoons milk, cold, use more depending on the consistency of the pie crust
6 large eggs at room temperature
0.75 cup half and half (or heavy cream, or milk)
1 teaspoon salt
0.5 teaspoon black pepper
1 cup cooked ham, chopped (or cooked bacon, or cooked sausage crumbles)
1.5 cup shredded cheddar cheese
0.25 cup chopped onions or chopped bell pepper, or both

Equipment

mixing bowlspie platepastry blender or two forkswax paper

Tips

You can use store-bought gluten-free pie crust.
Make ahead and freeze: The quiche can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw and reheat before serving.
Dry your veggies - If you are adding mushrooms or blanched vegetables, make sure to dry them before adding them to the quiche. The moisture makes the quiche crust soggy.
Parbake the crust - Always parbake the crust prior to adding the filling.
Use egg white - If you keep on having a soggy crust, then I suggest you brush egg white on your cooled parbaked crust. Bake it for a couple of minutes until set, and then add your filling. This helps to form a barrier between the crust and the filling.
Always check labels for gluten when buying ham, as gluten could be introduced during processing.

Gluten-Free Quiche

Gluten-Free Quiche

Directions

Ingredients

Equipment

Tips

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