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The best gluten free Quiche recipe

Also craving a light, summery and low fat quiche? But can’t have it because of a gluten intolerance? Well, then let me introduce you to THE BEST gluten free quiche recipe out there! You won’t even miss the gluten in here, as it is replaced by 2 different gluten free flours! These will give it the gluten free quiche crust you are craving!

I am all over this quiche. Since I’ve stopped eating gluten, I really miss the crunch you get from anything with a good crust, like bread. However, since I’ve found out about this crust recipe and was able to perfect it, it satisfied all my cravings.

A hand grabbing a piece of a delicious looking gluten free quiche with a gluten free quiche crust. This quiche is vegetarian!
A perfect gluten free quiche crust and a healthy, vegetarian filling!

This recipe is quite low in fat: you use quark instead of cream, it’s low in cheese and the filling is packed with veg and Italian herbs!

looking for a healthy, gluten free omelette recipe, suitable for both breakfast, lunch ánd dinner? Then click here!

How to make this gluten free quiche?

The flours used are both buckwheat and almond flour. Generally speaking, you can find these in your supermarket, but if your local does not have them, try for an eco-shop or an organic store.

You start by preheating the oven and line the cake tin (18cm). Now make the crust: you add the flours, quark and Italian herbs into a bowl and then mix it until you get a proper dough.

Add this dough to the cake tin and spread out. Make sure the thickness of the dough at all places is around 2-3cm, so spread out to the sides if the dough gets too thick! We measured it would go about 5cm up on the sides of the cake tin with this amount of dough. Then just place in the fridge whilst making the filling!

Now you prep the filling: fry off the broccoli, then squeeze out the juice of the cherry tomatoes and add them to the broccoli pan. Leave on the side.

In a bowl, mash 3/4 of the goats cheese with a fork, then add the buckwheat flour, eggs and quark and whisk together until all lumps are gone. Then add the broccoli mixture, the dijon mustard and half of the basil and pine nuts. Stir together.

Get the pastry out of the fridge and fill up with the goats cheese mixture. Divide over the remaining goats cheese, pine nuts and basil leaves, pop in the oven and voila! Within 40mins you have a dinner and lunch ready!

WANT TO SAVE IT SO YOU CAN USE IT LATER? CLICK HERE!

Are you making this gluten free quiche recipe or have you tried it already? Let me know and I’ll repost your creation: tag me in @thespooniescommunity on Instagram!

A hand grabbing a piece of a delicious looking gluten free quiche with a gluten free quiche crust. This quiche is vegetarian!

Gluten free Quiche Recipe

A delicious quiche recipe with gluten free quiche crust!
This recipe is so amazing to make if you are short on time. Most of the time is used in the oven, AND! you can serve this dish cold as well!
Serve with an easy side salad of cherry tomatoes, cucumber and some rocket and you are all set. Hot or cold, for dinner or lunch, this quiche will ease your cravings!
Prep Time 30 minutes
Baking time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Servings 4 people

Equipment

  • 1 oven
  • 1 Cake tin
  • 1 Frying pan
  • 1 Baking paper sheet
  • 2 Bowls
  • 1 Whisk

Ingredients
  

  • 1,5 tsp butter

Gluten free quiche crust

  • 100 gr buckwheat flour
  • 100 gr almond flour
  • 200 gr quark
  • 1,5 tsp dried italian herbs

Gluten free quiche filling

  • 200 gr cherry tomatoes
  • 150 gr goats cheese
  • 4 small tenderstem broccoli
  • 3 eggs
  • 1 tsp dijon mustard
  • 2 tbsp buckwheat flour
  • 200 gr quark
  • A few basil leaves
  • 1 handful pine nuts

Instructions
 

  • Preheat the oven to 200 degrees (Celsius)
  • Grease the cake tin with butter and line with baking paper.
    1,5 tsp butter
  • Add all ingredients under "gluten free quiche crust" to a bowl. Knead with your hands until you have a dough. Now add this dough to the cake tin and spread it out: the pastry should cover about 5cm on the side. Place in the fridge whilst making the filling.
    100 gr buckwheat flour, 100 gr almond flour, 200 gr quark, 1,5 tsp dried italian herbs
  • Now we will prep the filling!:
    Halve the cherry tomatoes and squeeze out the juice. Set aside.
    Chop up the tenderstem broccoli.
    200 gr cherry tomatoes, 4 small tenderstem broccoli
  • Place a frying pan over medium heat with a dash of olive oil. Fry the tenderstem broccoli for about 5mins. Add the cherry tomatoes for the last minute as well. Take them out of the pan, put on a plate lined with kitchen paper (this so you can get rid of the juices!).
  • In the other bowl, add 3/4 of the goats cheese and mash with a fork. Add the eggs, buckwheat flour and quark and mix together with a whisk until all lumps are gone.
    150 gr goats cheese, 3 eggs, 2 tbsp buckwheat flour, 200 gr quark
  • Add the dijon mustard, the cooked broccoli and cherry tomatoes, half of the basil and pine nuts and stir through the mixture.
    1 tsp dijon mustard, A few basil leaves, 1 handful pine nuts
  • Take the pastry out of the fridge. Add the filling to this cake tin and spread it out evenly.
  • Divide over the remaining goats cheese and basil and a few more pine nuts.
  • Add the quiche to the oven and bake for 35-40mins. Remember: every oven is different, so please do check if it is cooked through properly! Enjoy!
Keyword healthy, low-carb, quick

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