Gluten Free Quiche

Packed with a summer bounty of vegetables like zucchini, spinach, peppers and mushrooms, this gluten free quiche is so good, no one will know its’ vegetarian and gluten free.

zucchini quiche in a blue ceramic pie plate with a sterling silver pie cutter and lavender flowers on a rustic picnic table next to the pie plate.

All about the crust:

I have a fantastic almond flour crust that I make for my cranberry tart every winter. Follow the link for the recipe HERE.

But if you want a more traditional tasting pie crust, I recommend King Arthur Gluten-Free Pie Crust Mix. It is make with rice flour and potato starch. It holds up very well and if blind baked, it won’t log out on you.

a baked tart crust

Ingredients in this gluten free quiche:

  • gluten free pie crust to fit a 9″ pie plate
  • olive oil
  • unsealed butter
  • zucchini
  • red, yellow and orange bell peppers
  • greens onipns
  • fresh spianch
  • mushrooms
  • fresh thyme
  • garlic slat
  • kosher salt
  • white pepper
  • large eggs
  • half and half
  • gruyere and parmesan cheese
  • corn starch
an unbaked pie crust in a blue ceramic pie plate

Special equipment or utensils of this recipe:

  • 9″ pie plate OR tart pan with removable bottom
  • pie weights
  • large skillet
  • pie server
  • sharp knife
  • cutting board
  • microplane or box grater

Pro-tips for this vegetable quiche:

  • Sauté the zucchini separately from the other vegetables to create better color. There is too much water in zucchini and if sautéed together the vegetables will just steam and not develop color and flavor.
  • Blind Bake or Pre-bake your pie shell. Add cooled sautéed veggies to the egg filling and bake.
  • For perfect zucchini- Place chopped zucchini in a strainer lined with paper towels, add 1/2 teaspoon salt, toss well. Let zucchini drain for at least 10 minutes or up to an hour. Blot dry with clean paper towels.
  • To prep the mushrooms– Remove stems, wipe clean with a barely damp paper towel. Cut into quarters. Sauté until browned on all sides. Never wash muhrooms with water. They are little sponges and will soak up all the water.
  • Remove cooked zucchini from pan, cool and then cook mushrooms, peppers, and spinach in butter. See video.

What to serve with this recipe:

Common Questions:

What other vegetables would work in this recipe?

Make a winter quiche with spinach, chopped kale, red onions, roasted butternut squash and goat cheese. Try a spring version with peas, asparagus and leeks with tangy feta. A fall version with cooked carrots, broccoli, cauliflower would be delicious.

Can I make this quiche with a gluten crust?

Absolutely- use your favorite savory pie crust recipe.

Can this be made in advance?

Yes! Bake the quiche, cool completely and chill, covered, in the fridge for up to 2 days. The crust will get soggy after. Serve cold or warm up , covered with foil for 20-30 minutes on 325 degrees.

Does this recipe freeze?

Yes- cool a completely baked quiche and wrap in plastic then in foil tightly. Freeze for up to 1 month. To re-heat, thaw overnight in the fridge, remove the foil and plastic wrap, then pop onto a rimmed baking sheet or back in a pie plate and bake, covered, for 30 minutes at 325 degrees until the center is hot.

Can you make a dairy free version?

You could try adding soy milk which has a high protein count, but I would avoid coconut milk or almond milk.

Summer Vegetable Quiche

Gluten Free Quiche

Recipe by Meggen Arthur Wilson Course: BrunchCuisine: FrenchDifficulty: Intermediate


Prep time


Cooking time





Make a savory gluten free quiche filled with a variety of fresh summer vegetables. This vegetarian and gluten free option is a must-try.


  • 1 TBSP olive oil

  • 1 TBSP unsalted butter

  • 2 cups zucchini- cut into quarters- See cooking notes for prep

  • 1/2 cup orange, yellow or red bell pepper, chopped

  • 3 green onions, washed, chopped- leave 1/2 of the green stalks

  • 3 cups spinach- stemmed and rough chopped

  • 1 cup mushrooms, chopped into quarters- See cooking notes for prep

  • 1 tsp fresh thyme leaves

  • 1 tsp kosher salt

  • 1 tsp garlic salt

  • 1 tsp white pepper

  • 3 large eggs

  • 1 cup half and half

  • 1/2 cup Gruyere , finely grated

  • 1/2 cup Parmesan Cheese, finely grated

  • 1 TBSP corn starch


  • Pre heat oven to 375 degrees.
  • On a floured surface, roll out pie dough into an 11″ circle. Press into a 9″ pie plate. Chill for 30 minutes. Prick the bottom and sides with a fork. Line with foil and dried beans or pie weights and bake for 10 minutes.
  • Remove the foil and pie weights and bake an addtional 5-7 minutes until the crust is golden brown. Remove from oven and set aside.
  • Reduce heat in oven to 350 degrees.
    Heat oil in a large skillet. Pat zucchini dry and sauté until golden brown. Set aside in a bowl. Add butter to pan. Sauté mushrooms until they have a browned edge. Add in peppers, spinach, green onions and thyme. Cook an additional 5 minutes on medium low heat. Set all vegetables aside and allow to cool slightly.
  • In a bowl combine, eggs, half & half, salt, garlic salt, white pepper and corn starch. Gently stir in vegetables and mix well. Add in cheese.
    Pour the quiche filing into the baked pie shell. Bake until set approximately 25-30 minutes.

Recipe Video

** Use my pie crust recipe found HERE. Omit the sugar.

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