Make This Showstopping Gluten-Free Quiche Recipe for Your Next Brunch

Few dishes strike the perfect balance between elegance and comfort quite like a well-made quiche. Golden and flaky on the outside, creamy and savory on the inside, a quiche can transform a casual brunch into a memorable occasion. Whether you’re hosting friends or treating yourself to a slow Sunday morning, crafting a showstopping quiche is easier than you might think.

Essential Tips for Making Quiche

Here are 7 reminders to ensure you bake the perfect quiche every time.

• Don’t overbeat: Whisk the eggs and dairy just enough to combine. Overmixing adds too much air, leading to a spongy, soufflé-like texture.
• Blind bake the crust: Always pre-bake your crust (with pie weights or beans) to prevent sogginess. 
• If you have time, precook your fillings: Sauté vegetables and meats before adding. This prevents water from leaching into the custard and intensifies flavor.
• Bake low and slow: 325–350°F is ideal. Too hot and the custard curdles.

• Wiggle test: The quiche should jiggle slightly in the center when done, like Jell-O. It will set fully as it cools.
• Rest before slicing: Let it cool at least 10–15 minutes before serving so it firms up and slices cleanly.
• Make ahead: Quiche is excellent made ahead and reheated gently. In fact, it often tastes better the next day!

Types of Eggs to Use for Quiche

Here’s how to read the terms on your carton to choose the best eggs for your next bake.

• Cage-Free: Cage-free eggs come from chickens that are allowed to move around in a hen house (although there aren’t guidelines for how large the space must be).  

• Free-Range: Free-range eggs come from chickens with access to an outdoor area, like a field or pasture. (They may also spend some of their time in a hen house.)

• Pasture-Raised (or “pastured”): Pasture-raised eggs come from chickens that spend the majority of their days in a pasture to roam and forage their own food. 

• Organic: To be considered organic, eggs must come from hens that are fed Certified Organic feed or are allowed to forage for their own food. They also can’t be fed antibiotics or pesticides. While organic standards recently changed to require that laying hens get some outdoor time, “organic” does not necessarily also mean “pasture-raised.” 

Paleo Primavera Quiche

Get ready to impress your guests. Overflowing with a bounty of green spring vegetables, this savory tart relies on a gluten-free almond-thyme crust to bring all the flavors together. Bonus: Because the recipe doesn’t call for any gluten or dairy, it’s also Paleo-friendly.  

Yield: 6 servings
Active Time: 15 minutes
Total Time: 45 minutes

Ingredients

For the crust:
2 cups almond flour
½ teaspoon sea salt
1 tablespoon fresh thyme leaves
2 cloves garlic
2 tablespoons olive oil
1 egg

For the filling:
1 bunch asparagus, bottoms trimmed
1 small bunch broccolini
½ small zucchini, thinly sliced
½ cup frozen peas, defrosted
8 eggs
¼ cup nutritional yeast
⅓ cup coconut milk
1 teaspoon salt

Freshly ground pepper, to taste

Instructions

Preheat oven to 350°F.

Make the crust
In a large bowl, whisk together almond flour, salt, and thyme. Grate in garlic and add olive oil and egg. Mix well to thoroughly combine. Press dough into the bottom and sides of an 11×8-inch tart pan or standard pie dish. Bake 8 minutes.

Assemble the quiche
Arrange asparagus, broccolini, zucchini, and peas on top of freshly baked crust. Whisk together eggs, nutritional yeast, coconut milk, and salt and pepper in medium bowl and pour egg mixture over vegetables. Bake 30 minutes, or until center is set. Let cool slightly before slicing and serving.