This is the best gluten-free quiche recipe! It's so easy to make with a frozen pie crust and is filled with smoked salmon, asparagus, green onions, and eggs to give it the most amazing flavour.
Egg recipes like egg, bacon and vegetable casserole are some of the best easy and healthy meals, which is why I can't wait for you to try the gluten-free quiche recipe I am sharing with you today!
Table of Contents
Why you will love this recipe:
- The taste! This gluten-free quiche is bursting with flavour from the combination of asparagus, smoked salmon, green onion, and spices.
- It is quick and easy to make and only requires a few minutes of hands on time to prepare.
- This simple homemade quiche is made with a frozen pie crust to make your prep even easier.
- This is a perfect quiche for spring and summer months because of how light but incredibly filling it is. It's also great to serve for brunch, or for special occasions like Mother's Day, Easter, or Father's Day.
- This gluten-free quiche recipe is also dairy-free and made without cheese and without cream.
If you are a fan of eggs you also need to try over-hard eggs and over-medium eggs.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Frozen gluten-free pie crust - this gluten-free quiche recipe uses a frozen store-bought pie crust to make it really easy to make.
- Eggs - I recommend using large eggs and room temperature eggs for best results.
- Coconut milk - to help the eggs become light and fluffy. If you are not dairy-free, you can use milk or cream instead. I recommend using full fat coconut milk rather than low fat coconut milk for the best flavour and texture.
- Asparagus and green onions - these vegetables give this gluten-free quiche the most delicious taste.
- Smoked salmon - this is used as part of the quiche filling to give this quiche more protein and a delicious flavour.
- Capers - capers and smoked salmon go so well together to give this gluten-free quiche the best taste.
Recipe variations and add ins:
- If you don't like smoked salmon feel free to swap it for another protein such as ham, sausage, cooked bacon, chicken, or turkey.
- Change up the vegetables: spinach, broccoli, red pepper, and white or yellow onion would all be great in this gluten-free quiche.
- To add more flavour: add some sliced black olives or even a few sun-dried tomatoes to this quiche recipe.
- Feel free to add 1/4 cup of dairy free or regular shredded cheese to the egg mixture if desired. Both cheddar cheese and mozzarella cheese would work.
How to make gluten-free quiche:
- Step 1: Preheat your oven to 350 degrees Fahrenheit and let the frozen pie crust thaw on the counter for 10-15 minutes.
- Step 2: In a large bowl whisk together the eggs, coconut milk, salt and pepper, and the capers if you are using them. Then set the bowl aside.
- Step 3: In a large frying pan or large skillet over medium heat, melt the coconut oil, then add the chopped green onion and fry for a couple of minutes until it's tender. Then add the chopped asparagus and cook for 5 minutes or until the asparagus is the texture you prefer.
- Step 4: Next, add in the smoked salmon to the pan and cook for 1 - 2 minutes, to warm the salmon.
- Step 5: Transfer the cooked green onion, asparagus, and smoked salmon to the pie crust and spread it out evenly.
- Step 6: Pour the egg mixture over top of the salmon and veggies and bake for 35 - 40 minutes, or until the eggs are set and the crust is golden brown. Let it cool for a few minutes, then cut it into your desired sized pieces and enjoy!
Top Tips:
- If you are serving a crowd feel free to double this gluten-free quiche recipe and make two quiches.
- You can either cook the quiche pie crust in the aluminum pie plate it comes in or transfer it to your own pie dish.
- Put the pie crust on a baking sheet before putting it into the oven to make it easier to handle and clean in case there is any spillage.
- Keep an eye on the pie crust when it's cooking - if it starts to get too browned, cover the quiche with foil or parchment paper.
- Storage: store any leftover gluten-free quiche in an airtight container in the fridge for up to 5 days.
- I don't recommend trying to freeze quiche because the cooked eggs get a weird texture when you thaw them.
Gluten-free quiche FAQs:
As written, this quiche recipe is not vegetarian as it contains smoked salmon. However, you could easily make it vegetarian by omitting the smoked salmon and replacing it with more vegetables such as more asparagus, broccoli or spinach.
Yes! As written this quiche is dairy-free and uses coconut milk instead of cream.
Absolutely! If you prefer to make your own pie crust instead of using a store bought one you can absolutely do that.
Yes and no. A frittata is made of veggies, cheese, milk or cream, and eggs. It can be made quickly and does not have a crust. A quiche has similar ingredients and takes a little longer to make. It is more like a savory custard pie with a flaky pie crust.
It is possible to use water instead of milk or cream in a quiche but you won't get the same rich and creamy texture. If you are dairy free you can use coconut milk instead of cream for the best results!
Other gluten-free recipes you will love:
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Recipe
Gluten-Free Quiche
Equipment
Ingredients
- 1 gluten free 9" pie crust
- 2 tablespoon coconut oil
- 1 cup chopped asparagus
- 1 cup chopped smoked salmon
- 1/2 cup chopped green onion
- 5 eggs
- 1/2 cup full fat coconut milk
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Optional Add Ins
- 1-2 tablespoon capers
Instructions
- Preheat your oven to 350F and let the frozen pie crust thaw on the counter for 10-15 minutes.
- In a large bowl whisk together the eggs, coconut milk, salt and pepper plus the capers if you are adding them. Set the bowl aside.
- In a frying pan over medium heat, melt the coconut oil. Then add the chopped green onion and fry for a couple minutes, until it's tender.
- Add the chopped asparagus to the pan and cook for ~5 minutes, until the asparagus is the texture you prefer.
- Add the smoked salmon to the pan and cook for 1-2 minutes, just to warm the salmon.
- Transfer the cooked green onion, asparagus and smoked salmon to the pie crust and spread it out evenly. Then pour the egg mixture over top.
- Bake for 35-40 minutes, until the eggs are set. Let it cool for a few minutes, then cut it into desired sized pieces and enjoy!
Notes
- Store any leftover quiche in an airtight container in the fridge for up to 5 days.
- Keep an eye on the pie crust when it's cooking - if it starts to get too browned, cover the quiche with foil.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Diane Templeton
Another amazing recipe Erin! Thanks so much for sharing all your goodies!
Dr. Erin Carter
Yay I'm so glad you liked it! Thanks for letting me know Diane 🙂