A tender pie crust plus a savory filling add up to a delicious and classic ham-and-cheese quiche for brunch. The key to this gluten-free recipe is the easy-to-work-with dough. Since there's no gluten, which leads to toughness if the dough is overworked, you can mix and roll without worry.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss together onion, oil, and thyme and spread in a single layer; season with salt and pepper.

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  • Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Transfer to a 9-inch pie plate, fold overhang under, and crimp edge. (If dough breaks or cracks, patch holes with extra dough.) Line with parchment and fill with dried beans or pie weights. Place onion on top rack and dough on bottom rack; bake until onion is soft and crust is dry at edge and light golden, 15 to 18 minutes. Remove parchment and beans.

  • In a medium bowl, whisk together eggs and egg whites, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in onion, ham, and Swiss. Pour mixture into crust and bake on top rack until center is just set, about 25 minutes. Serve warm or at room temperature.

Cook's Notes

To store, refrigerate cooled quiche, tightly covered, up to 3 days.

Reviews (2)

78 Ratings
  • 5 star values: 10
  • 4 star values: 22
  • 3 star values: 32
  • 2 star values: 9
  • 1 star values: 5
Rating: Unrated
03/29/2013
My daughter law is gluten free, and she is now pregnant she was craving quiche I use to make it crust less , until you came with a new solution of the crust. I made it for her and five of us , it was delicious the crust was flaky, buttery, and the quiche was light, everyone ate it and no question. Thanks Sarah!
Rating: Unrated
03/24/2013
The quiche was pretty good. My husband really enjoyed it. We really enjoyed the gluten free crust. I used brown rice gluten free flour. You do have to be careful but it is forgiving. I'll certainly make again. Thanks for the gluten free recipe!