30+ Must Try Saturday Gluten-Free Quiche Recipes for Every Craving

Saturdays are meant for relaxation, comfort, and of course, a delicious brunch!

If you’re gluten-free, finding the right dish that’s both flavorful and satisfying can be a challenge.

But don’t worry! Gluten-free quiches are the perfect solution to a tasty, indulgent Saturday brunch.

These savory pies are not only versatile but can be filled with a wide variety of ingredients, making them the ideal dish to suit any taste.

Whether you prefer a classic bacon and cheese combination, a vibrant vegetable medley, or a more sophisticated, gourmet filling, there’s a gluten-free quiche recipe for everyone.

In this article, we’ve curated over 30 amazing gluten-free quiche recipes that will elevate your Saturday mornings.

From simple and savory to indulgent and hearty, these recipes will offer something for every palate and dietary need.

So, grab your ingredients, fire up the oven, and get ready to enjoy a slice (or two) of these scrumptious gluten-free quiches!

30+ Must Try Saturday Gluten-Free Quiche Recipes for Every Craving

With these 30+ Saturday gluten-free quiche recipes, you can say goodbye to boring meals and hello to a whole new world of flavors!

Whether you’re craving something light and fresh, or a hearty, comforting dish to fuel your day, there’s a quiche recipe here for every occasion.

The best part is that they’re all gluten-free, ensuring that you can enjoy them without any worries.

So, the next time you find yourself wondering what to make for brunch, look no further—just grab one of these recipes and create a dish that will have everyone at the table asking for seconds.

Spinach and Mushroom Gluten-Free Quiche

This savory gluten-free quiche combines earthy mushrooms and nutrient-packed spinach, all encased in a buttery gluten-free crust. With a creamy custard filling made from eggs, cream, and cheese, this dish is perfect for a leisurely Saturday brunch or a cozy lunch. It’s a delightful way to enjoy your veggies without sacrificing flavor, and the gluten-free crust ensures everyone can partake.

Crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 3-4 tablespoons ice water

Filling:

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 teaspoon garlic powder
• 4 large eggs
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

Prepare the crust:

• Preheat the oven to 375°F (190°C). In a food processor, pulse the gluten-free flour and salt until combined. Add cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough begins to form. Wrap the dough in plastic and chill for 30 minutes.
• Roll out the dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish, trimming the edges. Prick the bottom with a fork, then bake for 10-12 minutes, until lightly golden.

Prepare the filling:

• Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes more. Stir in chopped spinach and garlic powder, cooking until spinach is wilted. Remove from heat and let cool.
• In a mixing bowl, whisk together the eggs, cream, shredded cheddar, salt, and pepper. Stir in the cooked vegetable mixture.

Assemble and bake:

• Pour the egg and vegetable mixture into the pre-baked crust. Bake at 375°F for 35-40 minutes, or until the center is set and the top is golden.

This spinach and mushroom gluten-free quiche is a perfect combination of hearty vegetables and a rich, creamy filling. The gluten-free crust provides a satisfying crunch without the gluten, making it an inclusive dish for everyone to enjoy. Whether you serve it warm from the oven or chilled the next day, this quiche will become a family favorite for your weekend brunches.

Bacon, Leek, and Gruyère Gluten-Free Quiche

This indulgent quiche is a savory treat that pairs smoky bacon with the delicate flavor of leeks and the nutty richness of Gruyère cheese. With a gluten-free crust as the base, the creamy filling comes together with eggs and cream, creating a dish that’s perfect for a Saturday gathering. It’s satisfying, full of flavor, and suitable for those with gluten sensitivities.

Crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into cubes
• 3-4 tablespoons cold water

Filling:

• 6 slices bacon, chopped
• 1 leek, cleaned and thinly sliced
• 1 tablespoon olive oil
• 4 large eggs
• 1 cup heavy cream
• 1 cup shredded Gruyère cheese
• Salt and freshly ground black pepper to taste

Instructions:

Prepare the crust:

• Preheat the oven to 375°F (190°C). In a food processor, combine the gluten-free flour and salt. Add cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add cold water and pulse until the dough comes together. Chill the dough in plastic wrap for 30 minutes.
• Roll the dough out on a floured surface and fit it into a 9-inch pie dish. Prick the bottom with a fork and bake for 10-12 minutes until slightly golden.

Prepare the filling:

• In a large skillet, cook the chopped bacon over medium heat until crispy, then remove and drain on paper towels.
• In the same skillet, add olive oil and cook the sliced leeks over medium heat until softened, about 5 minutes. Remove from heat and let cool.
• In a large mixing bowl, whisk together the eggs, heavy cream, shredded Gruyère, salt, and pepper. Stir in the cooked bacon and leeks.

Assemble and bake:

• Pour the egg mixture into the pre-baked crust and bake at 375°F for 30-35 minutes, or until the quiche is set and golden brown on top.

The bacon, leek, and Gruyère gluten-free quiche is a savory masterpiece that’s rich in flavor and texture. The smoky bacon, sweet leeks, and creamy Gruyère create a harmonious combination that elevates the dish. This quiche is perfect for a Saturday brunch, offering a sophisticated and comforting dish that everyone will love.

Roasted Tomato and Goat Cheese Gluten-Free Quiche

For a burst of color and flavor, this roasted tomato and goat cheese quiche is a delicious choice. The sweetness of roasted tomatoes, paired with the tangy richness of goat cheese, creates a unique and vibrant filling. Combined with a gluten-free crust and a creamy custard base, this dish is a great way to enjoy a lighter, yet satisfying, quiche for your weekend meal.

Crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup rice flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tablespoons cold water

Filling:

• 2 cups cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 large eggs
• 1 cup heavy cream
• 4 oz goat cheese, crumbled
• 1/2 cup shredded mozzarella cheese
• Fresh basil leaves for garnish

Instructions:

Prepare the crust:

• Preheat the oven to 375°F (190°C). In a food processor, pulse together gluten-free all-purpose flour, rice flour, and salt. Add cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add cold water until the dough forms. Chill for 30 minutes.
• Roll the dough out and fit it into a 9-inch pie dish. Prick the crust with a fork and bake for 10 minutes until lightly golden.

Prepare the filling:

• Toss the cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast at 375°F for 15 minutes, until softened and slightly caramelized.
• In a mixing bowl, whisk the eggs and heavy cream together. Stir in crumbled goat cheese, shredded mozzarella, and a pinch of salt and pepper.

Assemble and bake:

• Spread the roasted tomatoes evenly over the pre-baked crust, then pour the egg mixture on top. Bake for 30-35 minutes, or until the quiche is set and golden brown.

This roasted tomato and goat cheese gluten-free quiche is a light yet satisfying dish that highlights the sweetness of tomatoes and the tang of goat cheese. The gluten-free crust adds the perfect crunch, and the combination of creamy custard and roasted vegetables makes this quiche a standout for any Saturday meal. Whether served warm or at room temperature, it’s a fresh and flavorful option that will surely impress your guests.

Zucchini and Feta Gluten-Free Quiche

This light yet flavorful gluten-free quiche pairs the mild taste of zucchini with the briny richness of feta cheese. The delicate flavors of the vegetables and cheese come together in a creamy custard filling, all encased in a buttery gluten-free crust. It’s a perfect dish for a Saturday brunch or a light dinner, offering both nourishment and a burst of Mediterranean flavor.

Crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 3-4 tablespoons ice water

Filling:

• 1 tablespoon olive oil
• 2 medium zucchinis, thinly sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste

Instructions:

Prepare the crust:

• Preheat the oven to 375°F (190°C). In a food processor, pulse the gluten-free flour and salt until combined. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add ice water and pulse until the dough forms. Wrap in plastic wrap and chill for 30 minutes.
• Roll the dough out to fit a 9-inch pie dish and press it into the dish. Prick the bottom with a fork and bake for 10 minutes until lightly golden.

Prepare the filling:

• Heat olive oil in a skillet over medium heat. Add the zucchini, onion, and garlic. Cook for 5-7 minutes, until the zucchini is tender and the onions are translucent. Add the oregano, salt, and pepper, and cook for another 1-2 minutes. Remove from heat and let cool.
• In a large bowl, whisk together the eggs, heavy cream, crumbled feta, salt, and pepper. Stir in the cooled vegetable mixture.

Assemble and bake:

• Pour the egg mixture into the pre-baked crust and bake at 375°F for 30-35 minutes, or until the quiche is set and golden on top.

The zucchini and feta gluten-free quiche offers a fresh, Mediterranean-inspired take on the traditional quiche. The combination of tender zucchini, sharp feta, and the creamy custard filling provides a delicate, balanced flavor. The gluten-free crust gives it the perfect base for a light yet satisfying meal, making it a great choice for any weekend gathering.

Sweet Potato and Sage Gluten-Free Quiche

This hearty and comforting gluten-free quiche brings together the natural sweetness of roasted sweet potatoes with the earthy depth of fresh sage. The addition of creamy ricotta cheese and a hint of nutmeg in the custard creates a rich, flavorful filling that’s both nourishing and indulgent. This quiche is perfect for a chilly Saturday morning, offering warmth and depth of flavor in every bite.

Crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cubed
• 3-4 tablespoons cold water

Filling:

• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon ground sage
• Salt and pepper to taste
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup ricotta cheese
• 1/4 teaspoon ground nutmeg

Instructions:

Prepare the crust:

• Preheat the oven to 375°F (190°C). In a food processor, pulse the gluten-free flour and salt together. Add cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add cold water until the dough comes together. Chill for 30 minutes.
• Roll out the dough and fit it into a 9-inch pie dish. Prick the bottom with a fork, then bake for 10 minutes until golden.

Prepare the filling:

• Toss the diced sweet potato with olive oil, ground sage, salt, and pepper. Roast on a baking sheet at 375°F for 20-25 minutes, or until tender and slightly caramelized.
• In a mixing bowl, whisk the eggs, heavy cream, ricotta cheese, and nutmeg together. Season with salt and pepper.

Assemble and bake:

• Layer the roasted sweet potato in the pre-baked crust and pour the egg mixture over the top. Bake for 30-35 minutes, or until the quiche is set and golden on top.

The sweet potato and sage gluten-free quiche is a wonderful combination of sweet and savory flavors, perfect for a cozy Saturday brunch. The creamy ricotta balances the sweetness of the roasted sweet potato, while the sage adds a fragrant, earthy note. It’s a hearty dish that’s both comforting and satisfying, ideal for a fall or winter weekend meal.

Smoked Salmon and Dill Gluten-Free Quiche

For a sophisticated, flavor-packed quiche, this smoked salmon and dill version is a delightful choice. The richness of smoked salmon is balanced with the fresh, herbal flavor of dill, all wrapped in a gluten-free crust. The creamy custard, made with eggs and cream, ties everything together for a luxurious and light dish that’s perfect for a Saturday brunch or festive occasion.

Crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into cubes
• 3-4 tablespoons cold water

Filling:

• 4 oz smoked salmon, chopped into pieces
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 4 large eggs
• 1 cup heavy cream
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

Instructions:

Prepare the crust:

• Preheat the oven to 375°F (190°C). In a food processor, pulse the gluten-free flour and salt. Add cold butter cubes and pulse until the mixture forms coarse crumbs. Gradually add cold water and pulse until the dough comes together. Chill for 30 minutes.
• Roll out the dough and press it into a 9-inch pie dish. Prick the crust with a fork and bake for 10 minutes until golden.

Prepare the filling:

• Heat olive oil in a skillet over medium heat and cook the onion until softened, about 5 minutes. Remove from heat and let cool.
• In a large bowl, whisk together the eggs, heavy cream, dill, salt, and pepper. Stir in the smoked salmon and cooled onions.

Assemble and bake:

• Pour the egg mixture into the pre-baked crust and bake at 375°F for 30-35 minutes, or until the quiche is set and golden.

The smoked salmon and dill gluten-free quiche is an elegant, flavorful dish that brings a touch of luxury to your weekend brunch. The richness of the smoked salmon, complemented by the fresh dill and creamy custard, creates a delightful combination. It’s a refined yet easy-to-make dish that will impress guests and leave everyone craving more. Perfect for any occasion that calls for a special meal.

Broccoli and Cheddar Gluten-Free Quiche

Recipe Summary:
This broccoli and cheddar gluten-free quiche is a classic combination of wholesome vegetables and rich cheese, creating a comforting and flavorful dish. The tender broccoli, combined with sharp cheddar cheese, makes this quiche a nutritious and delicious option for a Saturday morning or afternoon meal. The gluten-free crust adds a delightful crunch, making it perfect for anyone avoiding gluten but still craving a satisfying meal.

Crust:

1 1/2 cups gluten-free all-purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cut into cubes

3-4 tablespoons ice water

Filling:

2 cups fresh broccoli florets, steamed until tender

1/2 cup finely diced onion

1 tablespoon olive oil

1 1/2 cups shredded sharp cheddar cheese

4 large eggs

1 cup heavy cream

Salt and pepper to taste

Instructions:

Prepare the crust:

Preheat the oven to 375°F (190°C). In a food processor, pulse the gluten-free flour and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add ice water and pulse until the dough comes together. Wrap in plastic and chill for 30 minutes.

Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Prick the bottom with a fork, then bake for 10 minutes until lightly golden.

Prepare the filling:

Heat olive oil in a skillet over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes. Remove from heat and let cool.

In a large bowl, whisk together eggs, heavy cream, salt, and pepper. Stir in steamed broccoli, sautéed onion, and shredded cheddar cheese.

Assemble and bake:

Pour the egg mixture into the pre-baked crust and bake at 375°F for 30-35 minutes, or until the quiche is set and golden.

This broccoli and cheddar gluten-free quiche is the ultimate comfort food, perfect for anyone looking for a hearty, satisfying meal. The combination of tender broccoli, sharp cheddar, and a creamy custard filling ensures a rich, flavorful experience. The gluten-free crust adds a delightful crunch, making this dish an excellent choice for your weekend meals, whether for brunch or dinner.

Asparagus and Parmesan Gluten-Free Quiche

Light yet flavorful, the asparagus and parmesan gluten-free quiche brings the delicate taste of fresh asparagus together with the nutty richness of parmesan cheese. The creamy custard base adds a luxurious texture, while the gluten-free crust ensures that everyone can enjoy this elegant dish. This quiche is perfect for a spring or summer Saturday brunch, offering a light yet satisfying meal that’s packed with flavor.

Crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tablespoons cold water

Filling:

• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste

Instructions:

Prepare the crust:

• Preheat the oven to 375°F (190°C). In a food processor, pulse together the gluten-free flour and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add cold water until the dough comes together. Chill for 30 minutes.
• Roll out the dough and fit it into a 9-inch pie dish. Prick the crust with a fork, then bake for 10-12 minutes until lightly golden.

Prepare the filling:

• Heat olive oil in a skillet over medium heat. Add the asparagus and sauté for 5-7 minutes until tender but still vibrant in color. Remove from heat and set aside.
• In a bowl, whisk together the eggs, heavy cream, grated parmesan, salt, and pepper. Stir in the cooked asparagus.

Assemble and bake:

• Pour the egg and asparagus mixture into the pre-baked crust and bake at 375°F for 30-35 minutes, or until the quiche is set and golden brown.

The asparagus and parmesan gluten-free quiche is a simple yet sophisticated dish, perfect for a fresh and light brunch. The bright flavor of asparagus combined with the rich parmesan cheese creates a balanced and flavorful filling. The gluten-free crust provides a satisfying crunch, making it a great option for anyone looking for a delicious and gluten-free meal to enjoy during the weekend.

Chicken and Spinach Gluten-Free Quiche

For a hearty and satisfying gluten-free quiche, the combination of tender chicken and fresh spinach offers a nutritious and flavorful filling. Paired with a creamy custard and a gluten-free crust, this quiche is an excellent choice for a Saturday lunch or dinner. The chicken provides protein, while the spinach adds a boost of vitamins and minerals, making this quiche both delicious and nourishing.

Crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tablespoons cold water

Filling:

• 2 cups cooked chicken, shredded
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions:

Prepare the crust:

• Preheat the oven to 375°F (190°C). In a food processor, pulse the gluten-free flour and salt. Add the cold butter cubes and pulse until the mixture forms coarse crumbs. Gradually add cold water until the dough comes together. Chill for 30 minutes.
• Roll out the dough and fit it into a 9-inch pie dish. Prick the crust with a fork, then bake for 10-12 minutes until golden.

Prepare the filling:

• Heat olive oil in a skillet over medium heat. Add chopped spinach and sauté until wilted, about 3-4 minutes. Remove from heat and set aside.
• In a large bowl, whisk together the eggs, heavy cream, shredded mozzarella, salt, and pepper. Stir in the shredded chicken and cooked spinach.

Assemble and bake:

• Pour the egg mixture into the pre-baked crust and bake at 375°F for 30-35 minutes, or until the quiche is set and golden brown.

This chicken and spinach gluten-free quiche is the perfect blend of protein and vegetables, making it a wholesome and satisfying dish for any weekend meal. The creamy filling combined with the light, crispy gluten-free crust creates a balanced, comforting meal. It’s a great way to use leftover chicken and enjoy a delicious, gluten-free quiche that will please the whole family.

Bacon and Mushroom Gluten-Free Quiche

Bacon and mushrooms create a rich, savory flavor profile in this gluten-free quiche. The smoky bacon pairs perfectly with the earthy mushrooms, while the creamy custard ties everything together. The gluten-free crust offers a satisfying crunch, making this quiche a great choice for a hearty weekend brunch. Whether you’re serving it for a family gathering or enjoying a quiet weekend meal, this quiche is sure to impress.

Crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tablespoons ice water

Filling:

• 4 slices of bacon, chopped
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup shredded Swiss cheese
• Salt and pepper to taste

Instructions:

Prepare the crust:

• Preheat the oven to 375°F (190°C). In a food processor, pulse the gluten-free flour and salt. Add cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add ice water and pulse until the dough comes together. Chill the dough for 30 minutes.
• Roll out the dough and fit it into a 9-inch pie dish. Prick the crust with a fork, then bake for 10-12 minutes until lightly golden.

Prepare the filling:

• Cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon and set aside, leaving some of the bacon grease in the pan.
• Add the sliced mushrooms and chopped onion to the skillet and sauté for about 5 minutes until tender. Remove from heat and let cool slightly.
• In a large bowl, whisk together the eggs, heavy cream, shredded Swiss cheese, salt, and pepper. Stir in the bacon and sautéed mushrooms and onions.

Assemble and bake:

• Pour the egg mixture into the pre-baked crust and bake at 375°F for 30-35 minutes, or until the quiche is set and golden on top.

The bacon and mushroom gluten-free quiche is a savory delight that combines the deep flavors of smoky bacon and earthy mushrooms with a creamy, cheesy custard. The crispy gluten-free crust adds the perfect crunch, making it a satisfying and indulgent meal. This quiche is ideal for a Saturday brunch or as a main dish for a relaxed dinner gathering, offering a balance of flavors that will leave everyone craving more.

Leek and Gruyère Gluten-Free Quiche

Leeks and Gruyère cheese are the stars of this savory gluten-free quiche. The subtle sweetness of leeks pairs beautifully with the nutty, slightly sweet flavor of Gruyère cheese, making for a rich, indulgent dish. The custard is creamy and smooth, while the gluten-free crust provides a delicate crunch. Perfect for a refined Saturday brunch, this quiche will surely elevate your meal to something special.

Crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tablespoons cold water

Filling:

• 2 large leeks, cleaned and thinly sliced
• 1 tablespoon olive oil
• 1 cup grated Gruyère cheese
• 4 large eggs
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

Prepare the crust:

• Preheat the oven to 375°F (190°C). In a food processor, pulse together the gluten-free flour and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add cold water and pulse until the dough comes together. Chill for 30 minutes.
• Roll out the dough and fit it into a 9-inch pie dish. Prick the crust with a fork, then bake for 10-12 minutes until lightly golden.

Prepare the filling:

• Heat olive oil in a skillet over medium heat. Add the sliced leeks and sauté until soft and tender, about 7-10 minutes. Remove from heat and let cool.
• In a mixing bowl, whisk the eggs, heavy cream, salt, and pepper together. Stir in the sautéed leeks and grated Gruyère cheese.

Assemble and bake:

• Pour the egg mixture into the pre-baked crust and bake at 375°F for 30-35 minutes, or until the quiche is set and golden brown.

The leek and Gruyère gluten-free quiche is a refined and flavorful dish, perfect for any special weekend gathering. The sweetness of the leeks combined with the savory, nutty Gruyère creates a balanced filling that is both rich and comforting. With its light, crispy gluten-free crust, this quiche is a delightful addition to any brunch or meal, bringing a touch of elegance and gourmet flair.

Roasted Red Pepper and Goat Cheese Gluten-Free Quiche

For a colorful and flavorful gluten-free quiche, the combination of roasted red peppers and creamy goat cheese offers a bright, tangy contrast. The sweet, slightly smoky peppers pair wonderfully with the rich, tangy goat cheese, creating a delicious and satisfying dish. This quiche is perfect for a vibrant Saturday brunch, providing a balance of textures and flavors with a gluten-free crust that enhances the overall experience.

Crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tablespoons ice water

Filling:

• 2 large roasted red peppers, peeled, deseeded, and chopped
• 4 oz goat cheese, crumbled
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

Prepare the crust:

• Preheat the oven to 375°F (190°C). In a food processor, pulse the gluten-free flour and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add ice water and pulse until the dough forms. Chill for 30 minutes.
• Roll out the dough and fit it into a 9-inch pie dish. Prick the crust with a fork, then bake for 10-12 minutes until golden.

Prepare the filling:

• In a bowl, whisk together the eggs, heavy cream, smoked paprika, salt, and pepper. Stir in the roasted red peppers and crumbled goat cheese.

Assemble and bake:

• Pour the egg mixture into the pre-baked crust and bake at 375°F for 30-35 minutes, or until the quiche is set and golden brown.

The roasted red pepper and goat cheese gluten-free quiche offers a fresh, vibrant flavor profile with every bite. The combination of sweet roasted peppers and creamy goat cheese creates a delightful balance, while the gluten-free crust adds a satisfying crunch. This quiche is perfect for a Saturday brunch, offering a healthy yet indulgent dish that’s sure to impress your guests or bring joy to your family table.

Spinach, Artichoke, and Ricotta Gluten-Free Quiche

The Spinach, Artichoke, and Ricotta Gluten-Free Quiche brings together creamy ricotta cheese, hearty spinach, and tender artichokes in a savory custard filling. This flavor-packed quiche is both indulgent and nutritious, making it a perfect choice for a Saturday brunch or lunch. The gluten-free crust ensures that everyone can enjoy this satisfying dish, with each bite offering a balance of creaminess, freshness, and depth.

Crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water

Filling:

• 2 cups fresh spinach, chopped
• 1 cup marinated artichoke hearts, drained and chopped
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

Prepare the crust:

• Preheat the oven to 375°F (190°C). In a food processor, pulse together the gluten-free flour and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add ice water and pulse until the dough comes together. Chill for 30 minutes.
• Roll out the dough and press it into a 9-inch pie dish. Prick the crust with a fork, then bake for 10-12 minutes until lightly golden.

Prepare the filling:

• Heat olive oil in a skillet over medium heat. Add chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool.
• In a bowl, whisk together eggs, heavy cream, ricotta cheese, Parmesan cheese, salt, and pepper. Stir in the cooked spinach and chopped artichoke hearts.

Assemble and bake:

• Pour the egg mixture into the pre-baked crust and bake at 375°F for 30-35 minutes, or until the quiche is set and golden brown on top.

The Spinach, Artichoke, and Ricotta Gluten-Free Quiche is a delightful combination of creamy ricotta, vibrant spinach, and tender artichokes. The rich, savory custard is perfectly complemented by the light and crispy gluten-free crust. This dish makes for a delicious and healthy option for brunch, providing a satisfying meal full of fresh vegetables and cheese.

Tomato, Basil, and Mozzarella Gluten-Free Quiche

This gluten-free quiche features the classic combination of fresh tomatoes, fragrant basil, and creamy mozzarella cheese, all nestled in a silky egg custard. With its bright flavors and satisfying texture, this quiche is perfect for a light and refreshing Saturday brunch. The gluten-free crust ensures that everyone can enjoy this tasty dish, making it a versatile and delicious option for any occasion.

Crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water

Filling:

• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup fresh mozzarella cheese, cubed
• 1/4 cup fresh basil leaves, chopped
• 4 large eggs
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

Prepare the crust:

• Preheat the oven to 375°F (190°C). In a food processor, pulse the gluten-free flour and salt together. Add cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Chill for 30 minutes.
• Roll out the dough and fit it into a 9-inch pie dish. Prick the crust with a fork, then bake for 10-12 minutes until golden brown.

Prepare the filling:

• In a bowl, whisk together eggs, heavy cream, salt, and pepper. Gently fold in the halved cherry tomatoes, mozzarella cubes, and chopped basil leaves.

Assemble and bake:

• Pour the egg mixture into the pre-baked crust and bake at 375°F for 30-35 minutes, or until the quiche is set and golden on top.

The Tomato, Basil, and Mozzarella Gluten-Free Quiche is a fresh and flavorful dish that brings together the best of summer in every bite. The juicy tomatoes and creamy mozzarella combine beautifully with the aromatic basil, creating a light yet satisfying quiche. It’s an ideal choice for a sunny Saturday brunch or a light lunch that is both gluten-free and bursting with delicious flavors.

Sausage and Bell Pepper Gluten-Free Quiche

This hearty and flavorful gluten-free quiche features savory sausage and vibrant bell peppers, creating a delicious, protein-packed filling. The combination of spices from the sausage and the sweet bell peppers makes for a satisfying and colorful dish. The creamy custard complements the bold flavors, while the gluten-free crust ensures everyone can enjoy this delicious meal. It’s a perfect option for a filling Saturday brunch or dinner.

Crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water

Filling:

• 1/2 lb sausage (pork, turkey, or chicken), crumbled
• 1/2 cup bell peppers, diced (any color)
• 1/4 cup onion, finely chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

Prepare the crust:

• Preheat the oven to 375°F (190°C). In a food processor, pulse the gluten-free flour and salt together. Add cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add ice water and pulse until the dough forms. Chill for 30 minutes.
• Roll out the dough and fit it into a 9-inch pie dish. Prick the crust with a fork, then bake for 10-12 minutes until lightly golden.

Prepare the filling:

• In a skillet, cook the crumbled sausage over medium heat until browned and cooked through. Remove the sausage from the pan and set aside.
• In the same pan, sauté the bell peppers and onion until tender, about 5 minutes. Remove from heat and let cool.
• In a large bowl, whisk the eggs, heavy cream, shredded cheddar cheese, salt, and pepper. Stir in the cooked sausage, sautéed bell peppers, and onions.

Assemble and bake:

• Pour the egg mixture into the pre-baked crust and bake at 375°F for 30-35 minutes, or until the quiche is set and golden brown on top.

The Sausage and Bell Pepper Gluten-Free Quiche is a robust and satisfying dish full of savory flavors. The spicy sausage, sweet bell peppers, and creamy cheddar combine to create a hearty filling that’s both flavorful and filling. The crispy gluten-free crust adds the perfect texture, making it a great choice for a weekend meal that will leave everyone feeling satisfied.

Note: More recipes are coming soon!