Gluten-Free Quiche
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.
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