This post may contain affiliate links. Please read our disclosure policy.
A good quiche is one of my favorite things in life. Buttery, flakey pie crust filled with savory ingredients is definitely reason to get out of bed in the morning. This Gluten-Free Ham and Cheese Quiche is the perfect addition to a weekend or holiday brunch.
I had been toying around with the idea of a gluten-free quiche and after a few tries, I finally nailed the recipe. The crust is perfectly buttery and flaky (and you’d never know it’s gluten-free) while the filling —complete with diced ham and shredded cheddar cheese — is savory and silky. My family devoured the whole thing, which I always take as a good sign.
If you’re intimidated by the process of making a quiche, I promise that this recipe will show you just how easy it is! The trick is not overworking the dough; if you do, it’ll end up dense and a bit cracker-like rather than light and flaky. As for the filling, it’s nearly impossible to screw up but be sure to use high quality milk, eggs, and cheese for the best flavor. I’d also recommend letting them come to room temperature for 15 to 30 minutes, which will make it easier to combine into a homogenous, smooth mixture. The more you make quiches, the better they’ll taste each and every time!
ingredients:
- Gluten-Free All-Purpose Flour
- Granulated Sugar
- Kosher Salt
- Unsalted Butter
- Ice Cold Water
- Cooking Spray
- Large Eggs
- Milk
- Sharp Cheddar Cheddar Cheese
- Diced Ham
- Freshly Ground Black Pepper
step-by-step:
step one: mix the dry ingredients
In a food processor fitted with the blade attachment, combine the flour, sugar, and salt. Pulse or mix for a few seconds.
step two: add the butter
Add the butter and pulse until the butter is incorporated into the flour and is about the size of peas, about 10 seconds.
step three: add the water
Add 4 tablespoons water and mix until the dough just comes together, being careful not to overmix it. If the dough is dry, add 1 to 2 tablespoons more cold water.
step four: let the dough rest
Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
step five: preheat the oven and prep the pie dish
Preheat the oven to 425℉. Lightly spray a 9-inch pie plate with cooking spray and set aside.
step six: make the egg filling
In a large bowl, whisk together the eggs, milk, cheese, salt, and pepper until well combined and frothy.
step seven: roll out the pie dough
Lightly flour a wooden cutting board and roll the pie dough out to a 12-inch round. Carefully transfer the dough to the prepared pie dish, pressing it to fit the bottom and sides of the dish.
step eight: bake the quiche
Pour the filling into the pie dough, then sprinkle in the diced ham. Bake, uncovered, until the filling has a slight jiggle to it and the crust is golden brown, 25 to 30 minutes.
step nine: serve and enjoy
Remove from oven and let cool for 5 to 10 minutes before slicing. Serve and enjoy!
recipe faqs:
I’d stick with whole or 2% milk, which will help the egg filling taste rich and creamy.
For the best results, I’d recommend making the pie dough in advance (you can do this up to three days ahead if you keep in stored properly in the fridge) but wait to assemble and bake the whole quiche until you’re ready to serve it.
If you’re looking for a crowd-pleasing brunch recipe, you can’t go wrong with this Gluten-Free Ham and Cheese Quiche. Leave a comment below once you make it and let me know what you think!
looking for more brunch ideas? try these!
Gluten-Free Blueberry Scones (Starbucks Copycat)
Croque Monsieur Breakfast Casserole
Gluten-Free Ham and Cheese Quiche
Ingredients
For the Pie Crust:
- 1¼ cups gluten-free all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, diced into 1/2-inch cubes
- 5-6 tablespoons ice cold water
For the Filling:
- cooking spray
- 4 large eggs
- 1¼ cup milk
- 1 cup grated sharp cheddar cheese
- 1/3 cup diced ham
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
Make the Pie Dough:
- In a food processor fitted with the blade attachment, combine the flour, sugar, and salt. Pulse or mix for a few seconds.
- Add the butter and pulse until the butter is incorporated into the flour and is about the size of peas, about 10 seconds.
- Add 4 tablespoons water and mix until the dough just comes together, being careful not to overmix it. If the dough is dry, add 1 to 2 tablespoons more cold water.
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Make the Quiche:
- Preheat the oven to 425℉. Lightly spray a 9-inch pie plate with cooking spray and set aside.
- In a large bowl, whisk together the eggs, milk, cheese, salt, and pepper until well combined and frothy.
- Lightly flour a wooden cutting board and roll the pie dough out to a 12-inch round. Carefully transfer the dough to the prepared pie dish, pressing it to fit the bottom and sides of the dish.
- Pour the filling into the pie dough, then sprinkle in the diced ham. Bake, uncovered, until the filling has a slight jiggle to it and the crust is golden brown, 25 to 30 minutes.
- Remove from oven and let cool for 5 to 10 minutes before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you recommend cold or room temperature butter for the crust?
cold butter!
Can you use this for a pie crust?
yes it should be great as a pie crust
Should I use whole milk for the pastry?
Yes, you can use whole milk for the filling!
Do I need to parbake the crust?
You do not 🙂
Hi there! Can I skip the sugar in the crust or sub a different ingredient in place of white sugar?
You can skip it, or maybe add a tbsp of honey to add some sweetness.
Yum!! I cheated and used a pre made pie dough from Trader Joe’s because I am not GF. Great way to use up some leftover ham from Easter, turned out delicious!
Can I use bacon instead of ham? Would love to make this over the weekend- Happy Spring!
Yes! Just cook the bacon (either on the stove or oven) before adding it to the egg mixture.
trying to make this 1 day ahead for mother’s day. I have made it before on the same day, and it was delicious. Thoughts or recommendations on how to make ahead?
You can totally make ahead!! I recommend just making the pie crust and refrigerating until day of. Set it out to thaw- then do the rest for best results.