Gluten Free Quiche

Gluten Free Quiche

This quiche makes an incredible breakfast or afternoon snack, and offers you the ability to use almost any vegetable combination you'd like.  It's also a great way to use all of those random bits of cheese you may have collected in your fridge.  Make sure to use grass-fed and organic dairy products when at all possible. If you want to skip the yogurt just replace it with two more eggs. Although perfectly delicious without meat, clients also love just a little Maine bacon, sausage or ham added to the filling.

Cook: 40

Prep: 15

Serves: 6-8


  • 1 cup shredded firmer cheese (cheddar, gouda, manchego, even vegan cheese)
  • 1 cup almond meal (cashew or hazelnut works too)
  • 6 large eggs
  • 3/4 cup whole milk, plain yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups cooked vegetables ( about 1 bunch of greens, 1/2 lb mushrooms, 1 small head of broccoli—whatever you've got on hand)
  • 2 slices of cooked bacon or 1 piece sausage, cut or crumbled (optional)


  1. Preheat oven to 350 degrees. To make the crust, add cheese and nut meal/flour to food processor. Process until fully combined, about 30 seconds. Sprinkle dough into a glass pie dish. With hands, press up the sides and make sure dough is as even as possible (to check, hold dish up to a light—if there are any holes, just smoosh the crust around to even out. It's really forgiving! Bake for 14-18 minutes on a sheet tray until golden around the edges. It may inflate a bit, but that's ok! Let sit for 5 minutes before adding filling.
  2. While crust is baking, sautée vegetables of choice until tender and set aside. In a medium bowl, whisk eggs, yogurt, salt and pepper until well combined.
  3. After crust has rested, distribute vegetables (and meat, if using) on bottom of crust. Pour egg mixture over filling and bake for another 20-30 minutes until puffed and starting to brown on the edges.
  4. Cool, slice and enjoy!


Some favorite combinations are mushrooms with a pinch of fresh or dried thyme, broccoli, chard & bacon, kale & sausage and spinach & ham. Cut all vegetables into bit-size pieces—this helps them cook quickly and keeps them nicely submerged in the egg mixture. 

Make Ahead

Wrapped well, this quiche holds well for up to 4 days. You can usually get 2 quiches out of most pieces of pre-cut cheeses, so I grate what I need and wrap and freeze the other half for next time.

Tools & Tips

If you don't have a food processor, you can use an immersion blender with the processor attachment (this crust recipe fits).