Gluten Free Quiche with Crumbly Crust
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
A quiche made with veggies, cheese, and a very tasty, crumbly, gluten free crust.
For Quiche
  • 8 eggs
  • 1 Cup half and half
  • 1½ Cups cheddar cheese (grated)
  • 1½ Cups cooked veggies (chopped to the size you like)
For Crust
  • 10 Tablespoons of butter
  • 4½ Tablespoons water
  • 1½ Tablespoons brown sugar
  • 1½ Tablespoons canola oil
  • 1½ Cups of Bob's Red Mill Gluten Free All Purpose Flour
  1. First preheat your oven to 410 degrees.
  1. Put all the ingredients for the crust (except the flour mix) into an ovensafe container like a Pyrex
  2. Put it in the oven for about 10-15 minutes until all the butter is melted and bubbling
  3. Pull it out of the oven (very hot liquid inside, be careful).
  4. Toss in your gluten free flour
  5. Stir well
  6. When cool, mold into your quiche pan
  7. Poke holes with a fork in the bottom of crust
  8. Bake for 15 minutes
  1. Turn oven to 375 degrees
  2. Whisk eggs, half and half, salt and pepper together
  3. Layer veggies on the bottom of the crust
  4. Layer cheese on top of veggies
  5. Pour in egg mixture
  6. Bake for 45-55 minutes until sides are firm and center is a little bit jiggly
  7. Let rest for 5 minutes before cutting
Recipe by Hammer on Rye at