Gluten free Quiche Recipe

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


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


  • 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


  • 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