project #1

Gluten Free Quiche: An easy recipe


I’ll never forget the first time I planned to make quiche for my husband.  No matter how hard he tried to conceal it, the look on his face (when hearing quiche was for dinner) was of sheer disappointment.  He managed to feign a half smile. When I asked him what the problem was, he said, “Well quiche isn’t really a word that a guy gets too excited about.”

At that moment, I made it a personal mission to make an awesome quiche -to restore it’s name. I’m happy to report that after that night, my husband took one bite and was pleasantly surprised.  It is now requested frequently in our household, and I’m looking forward to sharing it with you.

The recipe I am going to share with you is my basic go –to quiche recipe I’ve developed through lots of trial and error over the years. I’m here to refresh your image of my dear old friend Quiche. If prepared correctly with ingredients you love, it is delicious.  Picture something eggy, cheesy, baked and crispy on top – a comfort food thats easy to make!

Find out how eating home cooked meals benefit you.

There are 2 simple sections.  The crust and the filling.

Let’s start with the crust. 

To make this gluten free, we’ll avoid ingredients like wheat, barley, and rye which won’t be a problem thanks to the wide range of gluten free flour options.  Pick up some Gluten free flour like Bob’s red Mill All Purpose Gluten free flour blend.  It’s easy to find at your local health food store, or gluten free friendly grocery stores like Wegman’s or Giant.

You only need four ingredients to make the crust:

Crust Ingredients

Crust Ingredients

1 1/2 cups of gluten free flour blend
1/2 teaspoon of salt
1/2 cup of butter (1 stick)
4 tablespoons cold milk


Blend together salt and flour in mixing bowl.

Microwave butter for 15 seconds to soften.  Add butter to flour mixture and stir together until it resembles a course meal.

Add milk one tablespoon at a time while mixing.  The mixture should be evenly moist:

Adding the milk to flour, butter and salt mixture

Add the milk one tablespoon at a time

Now for the fun part – dig your hands into the mixture and begin kneading the dough.  Do this until the dough has gathered into a ball of dough.

Kneading the dough

Kneading the dough

Transfer the dough directly into a greased glass pie pan.  Begin to shape dough into pie pan evenly.  Remember, it doesn’t have to be perfect.

pressing the dough into pie dish

shaping the dough into pie dish

Shaping dough

Shaping dough into pie crust

shaping pie crust

shaping pie crust can be zen

Now that you’ve got your crust ready, time to make the filling.

Start by preheating your oven to 375 degrees.

Here are the ingredients you will need for the filling.
4 eggs
2 cups of milk
1/2 a cup of shredded cheddar cheese
1/2 cup of shredded swiss cheese
dash of salt and pepper
4-5 slice of chopped bacon (optional)
approximatly 1 cup of chopped veggies of choice (my go-to is tomatoes, onions and broccoli)


Choose 2-3 varied veggies of your choice.  If you don’t love veggies, add one kind, or cut them out completely.



Chop them up, and throw them in a mixing bowl.

chopped veggies

chop your veggies

Add 4 eggs, milk, chopped bacon, salt and pepper, and cheeses to the same mixing bowl, like this:


Mix these thoroughly!

Pour combined egg mixture/quiche filling into your homemade pie crust.

Toss it in the preheated oven.  Careful not to spill the mixture off the sides – it can get messy!

Bake for 1 hour, give or take.  You will know when it’s done because the top will appear golden brown.

Did you know that Quiche is a great source of daily protein?

completed quice

fresh out of the oven

Once you take it out of the oven, let it sit for 15 minutes so that it  has time to congeal.

Dig in and enjoy!  Feel free to impress dates, family members or yourself with this tasty dish that isn’t hard to make.

Dig in

dig in

Additional tips

Allow yourself creative freedom – that’s what will make this the perfect quiche.

The beauty of quiche is that you can modify the ingredients to your liking.

Not a meat eater? Omit the bacon.

Hate broccoli?  Replace it with your favorite veggie of choice.

Add dashes of paprika or red pepper flakes if you want a bit of a kick.

Have it for breakfast, lunch, or dinner.

And if you live solo, freeze half of it and save it for unexpected company.

Some additional Celiac friendly notes:

-Make sure your bacon is gluten free. Not all bacons are.  Some brands that are certified gluten free are Hormel bacon and Oscar Meyer.

-Make sure your shredded cheeses are gluten free.  Often companies add flour to the pre shredded cheese to prevent caking.  Use a brand that can guaruntee they are gluten free!  I use Sargento brand.


3 thoughts on “project #1

  1. This recipe really made me want to cook a quiche. I like the way that it’s broken up, and this is pretty easy to follow. Good use of the pictures, those look appetizing as heck. This might be a good site to look at as far as organizing a recipe because this guy has a cult following.

  2. Thanks! I checked out, it’s very well done. As far as my revising goes, I’m having trouble getting the recipe ingredients to be single spaced- I think this would look a lot more tidy. Does anyone have any advice on how to achieve this?

  3. Very cool. Good pics and great captions. I pretty much only come across quiche on Easter, but if it looked anything like yours I’d have my nana make it every holiday

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