The secret to making the perfect gluten free quiche is a light and flaky crust (or go crustless!), and a creamy egg custard filling. With the right ratio of eggs to milk, you’ll make the perfect quiche every time!
Whether you call it a gluten free breakfast for dinner, brunch or just a lovely Frenchie breakfast, mastering the art of the perfect gluten free quiche will come in very handy indeed. There’s not a whole lot you need to know, but whatever I know, I’ve detailed right here.
The most lovely quiches start with a light and flaky pie crust. I have two favorite pie crust recipes here on the blog: my standard gluten free pie crust (with a how-to video!), and my extra flaky sour cream gluten free pie crust. You’ll need a half-recipe of either one, since we are only making a single crust.
Of course, you can make a quiche entirely crustless. Simply skip the ingredients and instructions that relate to the crust, and bake the filling right there in a greased pie plate. The baking time for the filling will not differ. But won’t you try with the crust at least once?
I’ve made this quiche with a mushroom and cheese filling, since it’s a classic, lovely combination. The key to any proper quiche filling, though, is in the ratio of eggs to milk or cream (see below)—and in the absence of too much moisture in the remaining filling.
If you’re using mushrooms as I have, you must cook down the mushrooms so they release their moisture, and then leave the moisture behind. If using a blanched vegetable (frozen broccoli and/or cauliflower work beautifully), be sure to blot it dry before adding it to the filling. Failure to heed these moisture warnings will result in a sad, soggy quiche that never quite sets up!
The proper filling is a simple ratio or formula, with only 4 main ingredients in proper proportion:
For every 1 egg;
1/4 cup (2 fluid ounces) milk or 1/3 cup (2 2/3 fluid ounces) half-and-half;
1/2 cup not-too-wet cooked (or at least blanched) vegetable; and
2 ounces semi-hard cheese, grated.
Everyone in my family cheers for a quiche, and it’s even the stuff of birthday dinner requests around here. Serve it with a nice green salad, and you’ve got a meal to remember, elegant in its delicious simplicity.
For the filling 2 tablespoons (28 g) unsalted butter
1 tablespoon (14 g) extra virgin olive oil
1 small yellow onion, peeled and diced
1 pound (16 ounces) white or baby portobello mushrooms, sliced*
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 eggs (200 g, weighed out of shell)
1 1/3 cups (10 2/3 fluid ounces) half and half, or 1 cup (8 fluid ounces) whole milk
8 ounces Gruyère cheese (or other semi-hard cheese, like Asiago, Jarlsberg or sharp white cheddar), grated
*Mushrooms can be replaced with 10 ounces broccoli or cauliflower florets, blanched and blotted dry, or 1 pound frozen cut spinach, thawed and squeezed dry.
Shape the crust. Preheat your oven to 425°F. Grease a 9-inch deep dish pie plate and set aside. Remove the pie dough from the refrigerator. Place it on a lightly floured piece of unbleached parchment paper, dust lightly with flour, and roll into a 12-inch round, about 3/8-inch thick. Roll the pie crust loosely on the rolling pin and then unroll it over the prepared pie plate. Press the pie crust gently into the bottom and up the sides of the pie plate and, with kitchen shears, trim the crust so that only 1/4-inch of excess is overhanging the plate. Tuck the 1/4-inch of excess under itself, and crimp the edge gently all the way around the crust. Pierce the bottom of the pie crust with the tines of a fork and place the pie plate in the freezer to chill for 10 minutes.
Par-bake the pie shell. Remove the pie plate from the freezer and place a large piece of unbleached parchment paper in the center of the crust. Place pie weights or dried beans in a single layer in the center of the pie crust, on top of the paper. Place in the center of the preheated oven and bake for 15 minutes or until just beginning to brown. Remove from the oven and remove the paper and pie weights. Reduce the oven temperature to 350°F.
Cook the vegetables/prepare the filling. In a medium sauté pan over medium heat, place the butter and oil. Once the butter has melted, add the onion and cook for a minute, stirring frequently. Add the mushrooms, salt and pepper, and cook, stirring frequently, until the mushrooms are browned and the pan has very little if any liquid in it (about 10 minutes). Drain any remaining liquid from the pan and set it aside. In a medium size bowl, beat the eggs with the half and half or milk until well-combined. Line the bottom of the parbaked pie crust with half of the grated cheese, then the cooked mushrooms and onions, followed by the remaining cheese. Pour the milk and egg mixture on top.
Bake. Place the dish in the center of the preheated oven and bake for about 35 minutes, or until the quiche is mostly set and lightly golden brown on top, with just a tiny bit of jiggle in the center when moved from side to side. The quiche will finish cooking when it’s removed from the oven. Remove it from the oven and place the pan on top of a wire rack to cool for at least 20 minutes or until set. Slice into wedges and serve warm. Any leftovers can be covered and placed in the refrigerator for at least 3 days. Warm in a 200°F oven before serving.