Quick Gluten-Free Quiche Recipe that’s Ready in 30 Minutes (2025)

This gluten-free quiche recipe, along with the any of the 7 variations, can be ready in 30 minutes. It serves 8 so you can make it ahead for a week of lunches or serve to your family for dinner.

When you’ve got gluten sensitivities there are no quick lunches or snacks. You can’t just slap a peanut butter and jelly sandwich together and call it lunch. It takes some forethought and sometimes quite a bit of time to prepare meals. Leading up to the holidays it can be even harder to find nutritious lunches and food-to-go that satisfies the need for allergy-free.

Sometimes you’re tempted to grab fast food. But when even commercial salad dressings can cause a reaction you’re much better off bringing food from home.

This quiche can be made in just 30 minutes and makes a light lunch, a meat-free dinner, or even breakfast in a hurry.

Make it ahead. Package it in portion sizes and slip it into a bento box or lunch box. It’s good hot or cold. Add fermented carrot sticks and homemade jellied salad to the bento box and you’ve got a lunch that won’t leave you feeling deprived.

The magic of this gluten-free quiche recipe is the crumb crust. A combination of almond flour and coconut flour give this crust body. I like to add sesame seeds, chia seeds, flax seeds, or black cumin seeds for extra flavor, nutrition, and crunch. You can leave out the seeds if you like. They aren’t essential to make the crust hold together.

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Serves 8

Try this gluten-free version of quiche when you need a nutritious meal on the table quickly. With the endless flavor variations you’ll never get tired of gluten-free quiche.

Crust:

1 ½ cups almond flour

½ cup coconut flour

1 tablespoon black sesame, flax, or black cumin seeds (optional)

2 tablespoons butter, melted

Filling

1 cup button mushrooms, washed, sliced

1 tablespoon butter

6 eggs, scrambled

¼ cup parsley, chopped

½ cup cheddar cheese, grated

Method:

Preheat oven to 350°F.

Prepare crust first. In a medium size bowl mix almond flour and coconut flour. Add in black sesame seeds if you are using them. Melt butter on the stove top and pour it into the bowl. Mix with a fork until well blended.

Press the crust mixture into the bottom and up the sides of a spring form pan. The crust will come about 1 inch up the sides of the pan.

Bake the crust for 5 minutes or until the crust just begins to brown. Coconut flour browns quickly and at a lower temperature than wheat flour. Remove from the oven. Increase the oven temperature to 375°F.

While the crust is baking prepare the filling.

Wash and slice the mushrooms. Place the mushrooms and butter in a small cast iron skillet. Brown the mushrooms in butter over medium heat until the mushrooms have shrunk in size and most of their liquid has evaporated. Stir them while they are sautéing. This will take about 7 to 10 minutes. Remove the pan from the heat and allow the mushrooms to cool slightly, to make them safe to handle.

Place the mushrooms in an even layer over the baked crust. Sprinkle these with parsley and grated cheese, in order. Pour the beaten eggs over the cheese, parsley, and mushrooms in the bottom of the crust.

Bake the quiche at 375°F for 18 minutes, until the eggs have set. Remove from the oven. Allow the quiche to cool on a wire rack for five minutes before serving.

To serve

While still warm, slice the quiche into 8 equal pieces. Serve with a green salad, sprouts, and carrot sticks for a balanced meal.

For make ahead lunches prepare the quiche. Allow it to cool completely. Slice into 8 equal pieces. Slip each piece in an individual sandwich container like this one. Store in the freezer. Remove pieces from the freezer as needed. Will keep for 3 months in the freezer.

Gluten-free quiche variations

There’s a lot of leeway with quiche to change up the fillings to personal tastes or to what you have on hand. For instance if someone doesn’t like mushrooms use slivers of sundried tomatoes or smoked peppers. If you want to go tex-mex, add salsa in the place of the mushrooms. The only caution is to avoid adding too much moisture with the additions. Very wet additions can make the crust soggy. So if you wanted to add salsa, use less.

So let’s talk about ways to change this recipe. Variety is the spice of life.

For each quiche you’ll need:

• 1 crust
• 6 eggs
• 1 cup of raw vegetables or ½ cup of cooked vegetables
• ¼ cup of chopped fresh herbs or up to 2 tablespoons of dried herbs, to taste.
• ½ cup of grated cheese if it’s mild cheese or 2 tablespoons of stronger tasting cheese, like parmesan

Here’s some tested variations for you to try to add some zest to a classic quiche recipe. Mix and match between the columns or make up some variations of your own.

Quiche is a staple fast food that’s ready in a short time. As long as you have eggs in the house you can get gluten-free quiche on the table in a half hour.

A few other fast and gluten-free main courses to try:

Gluten free pizza dough

6-Ingredient White Chicken Chili
Old Fashioned Herb Crusted Chicken Recipe
Sausage, Spinach Risotto

Easy Spanish Rice

Mushroom Meatball Recipe

Mint and Calendula Quinoa Salad