Gluten free ham and cheese quiche is an easy brunch for weekend mornings, especially if you have company. It leaves little to no mess to clean up both after cooking and enjoying.
It is difficult to make a quiche with the right ratio of eggs to milk. If there are too many eggs it can turn out rubbery and not be very appetizing. If you have too much milk, it will be too wet and will not set correctly. For the best quiche, use 3 eggs to 1 1/2 cup of milk.
This quiche can be modified and you can add in bacon, green onions, mushrooms, spinach which would add a bit of moisture, and onions which would also add moisture. The added moisture will make the quiche slightly wet, so cut out a slight bit of milk.
Why Gluten Free?
I prefer to eat gluten free because I do not like feeling full and bloated afterwords. Eating gluten free personally helps me with joint pain that I get in my hips, knee and ankles. I try to incorporate gluten free meals for breakfast and lunch, then often eat gluten with dinner as I feed a family of 7.
To read more reasons about why you should eat gluten free more often, click here!
- Pre-bake the pre-made pie crusts.
- Combine all the ingredients in a bowl.
- Pour ingredients into the pie crust.
Pie Crust – The pie crust provides a slight crunch to the outside of the quiche.
Milk and Eggs – Milk and eggs are the two more important ingredients when it comes to a quiche. The milk and eggs are the base of a quiche, and any additional ingredients are the back up dancers.
I am currently still learning how to make gluten free pastries. They always come out crumbly, dry, and anything but perfect. I choose to go with a pre-made gluten free frozen pie crust to make things easier for myself. Feel free to make your own gluten free crust!
If you are wanting no crust on your quiche, this can easily be done! Take a pie pan, grease it with butter or cooking spray, and place the egg and milk mixture in the pan. You got yourself a crust less quiche!
You can add whatever ingredients you would like to your quiche. Personalize it to your own taste! Common add-in’s are…
Meats – Bacon, sausage, ham.
Vegetables – Onions, broccoli, mushrooms, spinach, bell peppers, tomatoes.
Others – Cheese!
Gluten Free Ham and Cheese Breakfast Quiche
- 1 9-inch gluten free pie crust
- 1 cup diced ham
- 1 cup cheddar cheese
- 1 tbsp gluten free flour
- 3 eggs
- 1 1/2 cup milk
- salt and pepper
- Check instructions on pie crusts and pre-bake them according to the packaging and let them cool.
- Preheat the oven to 350 degrees.
- Add the diced ham to the bottom of the pre-baked pie crusts.
- In a medium bowl, combine the cheese and flour until the cheese is well coated. Sprinkle the cheese into the pie crusts.
- In a large bowl, combine the eggs, milk and pepper. Pour the mixture into the pie crust and bake for 45 minutes. The center will be slightly jiggly when it is done. As it is resting it will set and be ready to serve after 10-15 minutes.
Quiches should be covered and stored in the fridge, and will be good for 3-4 days.