4For the pie crust: In a medium mixing bowl, combine flour, salt, and xanthan gum.
5For the pie crust: In a medium mixing bowl, combine flour, salt, and xanthan gum.
6For the pie crust: In a medium mixing bowl, combine flour, salt, and xanthan gum.
7Using a pastry blender or two forks, cut the butter into the flour mixture until it resembles small peas.
8Using a pastry blender or two forks, cut the butter into the flour mixture until it resembles small peas.
9Using a pastry blender or two forks, cut the butter into the flour mixture until it resembles small peas.
10Add milk and use your hands to work it into the dough until it forms a ball; add more milk if needed.
11Add milk and use your hands to work it into the dough until it forms a ball; add more milk if needed.
12Add milk and use your hands to work it into the dough until it forms a ball; add more milk if needed.
13Transfer the dough to wax paper and roll it out to 10”-11” in diameter between two pieces of wax paper.
14Transfer the dough to wax paper and roll it out to 10”-11” in diameter between two pieces of wax paper.
15Transfer the dough to wax paper and roll it out to 10”-11” in diameter between two pieces of wax paper.
16Remove the top piece of wax paper and place the pie pan upside down on the dough.
17Remove the top piece of wax paper and place the pie pan upside down on the dough.
18Remove the top piece of wax paper and place the pie pan upside down on the dough.
19Flip 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.
20Flip 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.
21Flip 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.
22Par-bake for 15 minutes.
23Par-bake for 15 minutes.
24Par-bake for 15 minutes.
25For the filling: In a large mixing bowl, whisk together eggs, half and half, salt, and pepper.
26For the filling: In a large mixing bowl, whisk together eggs, half and half, salt, and pepper.
27For the filling: In a large mixing bowl, whisk together eggs, half and half, salt, and pepper.
28Remove the pie crust from the oven and sprinkle the ham and 1 cup of cheese into the bottom of the pie crust.
29Remove the pie crust from the oven and sprinkle the ham and 1 cup of cheese into the bottom of the pie crust.
30Remove the pie crust from the oven and sprinkle the ham and 1 cup of cheese into the bottom of the pie crust.
31Pour the egg mixture over top.
32Pour the egg mixture over top.
33Pour the egg mixture over top.
34Sprinkle the remaining ½ cup cheese on top.
35Sprinkle the remaining ½ cup cheese on top.
36Sprinkle the remaining ½ cup cheese on top.
37Bake for 35-40 minutes until the center is completely set.
38Bake for 35-40 minutes until the center is completely set.
39Bake for 35-40 minutes until the center is completely set.
40Let cool for 10-15 minutes before slicing and serve warm
41Let cool for 10-15 minutes before slicing and serve warm
42Let cool for 10-15 minutes before slicing and serve warm
Ingredients
1.5 cups all-purpose gluten-free flour blend
1.5 cups all-purpose gluten-free flour blend
1.5 cups all-purpose gluten-free flour blend
0.5 teaspoon salt (omit if using salted butter)
0.5 teaspoon salt (omit if using salted butter)
0.5 teaspoon salt (omit if using salted butter)
1 teaspoon xanthan gum (omit if you use a blend that has xanthan)
1 teaspoon xanthan gum (omit if you use a blend that has xanthan)
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)
0.5 cup butter (1 stick), cold - cut into small pieces (or palm shortening, or shortening)
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
4 tablespoons milk, cold, use more depending on the consistency of the pie crust
4 tablespoons milk, cold, use more depending on the consistency of the pie crust
6 large eggs at room temperature
6 large eggs at room temperature
6 large eggs at room temperature
0.75 cup half and half (or heavy cream, or milk)
0.75 cup half and half (or heavy cream, or milk)
0.75 cup half and half (or heavy cream, or milk)
1 teaspoon salt
1 teaspoon salt
1 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon black pepper
0.5 teaspoon black pepper
1 cup cooked ham, chopped (or cooked bacon, or cooked sausage crumbles)
1 cup cooked ham, chopped (or cooked bacon, or cooked sausage crumbles)
1 cup cooked ham, chopped (or cooked bacon, or cooked sausage crumbles)
1.5 cup shredded cheddar cheese
1.5 cup shredded cheddar cheese
1.5 cup shredded cheddar cheese
0.25 cup chopped onions or chopped bell pepper, or both
0.25 cup chopped onions or chopped bell pepper, or both
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.