Gluten Free Quiche



PREP TIME: 1 hr 15 mins, BAKE TIME: 45 mins

This recipe can be made meatless or dairy-free if you like, but not vegan.


6 tablespoons regular or non dairy butter, chilled
1 C Arrowhead Mills Gluten- Free Baking Mix,  Gluten-Free Bisquick, or rice flour, plus extra for rolling
1/2 teaspoon table salt
1/4 cup ice water (this must be very cold)

3 eggs
1 C milk or soy milk (unsweetened) (you can also do 1/2 C half and half for richer flavor)
1 -2 tsp minced garlic (depending on how garlicky you like it)
Whatever veggies, meat, or cheese  (regular or non-dairy) you’d like in the quiche. I used monterey jack, kale, roasted red peppers, and onions, about 1/8 cup each, chopped. I’ve also done spinach and mushroom, prosciuotto and goat cheese, black olive and feta, and onion and meatless sausage.
2 tsp ea fresh minced or dried basil or rosemary
Salt and pepper to taste


Make your crust (bottom only): Mix flour and shortening or butter either by pulsing it into the food processor or by “cutting” the butter into the flour a couple ounces at a tlme, until flour makes pea-sized dots. Add the ice water bit by bit (a few tbspns at a time). Wrap in saran wrap or kitchen towel and chill for an hour or overnight.

Preheat oven to 375.

Spread a bit of excess flour onto a hard dry surface and roll it out – rice flour is hard to roll evenly so you may have to press it in sections into your (lightly greased) pie dish. Make sure the pie pan is filled with dough all the way up the sides to contain your quiche.

Prick the bottom with a fork and cover with tin foil. Bake for 5 minutes covered, then uncover and cook 5 more.

Meanwhile, saute all veggies and garlic in a small saucepan until lightly browned. Whisk egg, herbs, and soy milk along with salt and pepper.

Put half your cheese into the pie shell. Pour egg and veggie mixture into the shell. Sprinkle with salt, pepper and the remaining cheese.
Bake for 30 minutes covered.
Uncover and bake another 15 minutes or until toothpick comes out clean in the center and top is lightly browned. Serve hot or room temp, with siracha for a spicy kick.

Allergies: Eggs, soy, possibly cheese


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s