Gluten Free Quiche
This Gluten Free Quiche is an easy and delicious brunch recipe using gluten free frozen pie crust! It is also dairy free and soy free. I used ham and asparagus, but feel free to swap in the veggies and protein of your choosing!
What Makes This Quiche with Asparagus and Ham Great
If you’re looking for healthy Easter brunch ideas, look no further! This incredible non dairy quiche recipe is an easy-to-make gluten free dairy free breakfast using ready made gluten free pie crust. The best part – it only takes about 10 minutes to prep! I love a good egg casserole, but I think this brunch takes the cake with its flaky crust and pillowy filling consistency. The combination of salty ham and tender asparagus is quite divine, but you can really customize this dish using your favorite filling ingredients.
Pie Crust: For this recipe, I use gluten free dairy free pie crust from Wholly GF. This Product is free from: Wheat, Dairy, Casein, Egg, Soy, Peanut, Tree Nut, Sesame Seed, and Corn, so totally allergen-friendly! It truly resembles regular pie crust and I promise you won’t even miss the real thing. I got this at Trader Joe’s, but they do have a store locator on their website.
NutPods – The original flavor of this creamer makes a great dairy free substitute for heavy cream. However, if you tolerate dairy, feel free to use the real thing! Another great nut-free option is to use full-fat coconut milk (only the thick white part). Silk also makes a delicious dairy free heavy cream! First time customers can get 15% off Nutpods using my affiliate link and code MARYSWHOLELIFE.
Ham – My favorite gluten free deli meat brand is Applegate because the ingredients are very clean, but any will work. This recipe also works with cubed ham, if you’re looking for ways to use leftover ham!
Asparagus – I’ve only made this with fresh veggies, but frozen will also work. You will just need to saute it first to cook off any water.
How To Make Gluten Free Quiche
First, preheat your oven to 350. Then mix up your eggs, dairy free creamer, salt, and pepper and set side.
Next, heat the olive oil in a pan (I used cast iron), and add in the diced shallot and garlic. Saute until they are fragrant. Add in your diced asparagus and saute for a few more minutes until it begins to soften and turns bright green.
Add in the ham and stir it in to combine.
Pour the ham and veggie mixture into the pie crust and spread it out evenly. Pour the egg mixture on top. Carefully transfer it to the oven and bake for 50-55 minutes. Then you’re done!
I recommend placing the frozen pie crust on a baking sheet and letting it thaw on the counter for 10-15 minutes before you begin cooking. The pan will give you an easy way to transport the quiche without the egg spilling all over the place!
Check your crust halfway through baking time. If it appears to be browning quickly, you can cover the quiche with a piece of tin foil or a pie crust protector. If you use foil, I recommend spraying the foil with cooking oil first so it doesn’t stick to the top of the casserole.
Yes, definitely. Simply omit the pie crust. Spray a pie pan with cooking oil, then add in the ham and asparagus mixture and eggs as directed. It will most likely take less time to cook – check it around the 40 minute mark!
Frittatas are crustless and typically don’t have as much milk or cream which allows them to cook faster. This gluten free quiche doesn’t use as much cream as traditional quiche, but it is still totally delicious.
I don’t recommend using almond milk, as it is too thin. I like NutPods because has a thicker consistency like cream. Full-fat coconut milk will work, though! Just use the white thick part only.
Definitely. Just make sure not to put the foil pie crust tin in there!! Heat each slice individually. Reheating it in the oven is an even better option since it gives it a nice crisp.
Other Gluten Free Dairy Free Breakfast Ideas
Gluten Free Quiche
- 1 Gluten Free 9" Pie Crust, I like Wholly Gluten Free brand, found at Trader Joe's and many other stores!
- 5 eggs
- ½ cup Original Nut Pods, or heavy cream if dairy is tolerated
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp olive oil
- 2 cloves minced garlic
- 1 shallot, diced
- 1 cup diced asparagus
- 1 cup diced deli ham , I like Applegate brand! You can also use cubed ham.
- Preheat your oven to 350. Let the frozen pie crust thaw on the counter for 10-15 minutes.
- Combine the eggs, Nutpods, salt & pepper in a bowl and whisk well until combined. Set aside.
- Heat the olive oil in a pan over medium heat. Add in the diced shallot and minced garlic. Saute for 2-3 minutes until fragrant.
- Add in the diced asparagus and saute for an additional 3-4 minutes. Add in the ham and stir for 1-2 more minutes.
- Put the pie crust on top of a baking sheet to make it easy to transfer. Add the asparagus/ham mixture to the pie crust and use a spatula to spread it out evenly.
- Pour the egg mixture over top. Carefully transfer the filled pie crust to the oven and bake for 50-55 minutes. The egg should be set on top.
- Let it cool, then slice and serve!
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