This hearty and flavor-packed gluten-free quiche recipe features crispy bacon, tender spinach, and a creamy egg filling, all nestled in a golden, flaky crust. It’s perfect for a gluten free breakfast, brunch, lunch, or even a make-ahead dinner. It’s also a great option for a Christmas morning breakfast staple! Read on for my favorite, delicious quiche recipe!

My mom passed away when I was 28. It was unexpected. It was traumatic. It was devastating. And life changed. Which really is unavoidable when you lose someone, especially someone like my mom. A soul is always missing and you forever feel it in your heart.

Senses help tie me to memories. Thus, certain foods bring forth a connection to my mom when the memory of her laugh or touch seem dim. She really is the reason I wrote this cookbook. Though my journey with food has been twisted with ups and downs, it culminates here: creating a space to remember, and a space to create memories.

Quiche was the last meal I shared with my mom. Corey and I were three years married, and Wyatt was 18 months old. My mom and my dad had invited us over for dinner, as they often did, and we shared a meal of warm quiche and bacon squash casserole. I remember everything about that meal – what my mom was wearing – what we talked about – how she and my dad doted on Wyatt. A holy communion I wouldn’t know the significance of for another week.

So when the memory of her – the sound of her laugh, the comfort of her touch – seem dim, this is one of those meals I dance about the kitchen and I make.

Bacon and Spinach Gluten Free Quiche (easy and flaky crust)

Why You’ll Love This Quiche

Flaky and buttery gluten-free crust that doesn’t fall apart!
Savory and satisfying filling full of smoky bacon, fresh spinach, and creamy custard.
Make-ahead friendly—perfect for meal prep, brunch gatherings, or a cozy dinner.
Versatile—you can swap in other veggies, cheeses, or even make it vegetarian.
Simple Ingredients – whole ingredients, easy to find or ones you already have on hand.

Ingredients:

For the Filling

½ cup chopped red onion (adds a subtle sweetness and color)
6–8 slices bacon, chopped (more for extra richness!)
2 cups fresh spinach or baby spinach, slightly chopped
8 large eggs
½ cup sour cream (adds tang and creaminess)
½ cup half and half (balances the custard texture) You could substitute 1/4 cup of milk and 1/4 cup of cream
? cup shredded mozzarella cheese (melty and mild)
½ cup shredded Swiss cheese (for that classic quiche flavor)
½ teaspoon salt
¼ teaspoon black pepper (fresh cracked, if possible)

For the Gluten-Free Pie Crust (you could substitute for a store-bought pie crust, but I recommend taking the time to make the pie crust)

1½ cups gluten-free all-purpose flour
8 tablespoons salted butter, cold and cubed
¼ teaspoon salt
3 tablespoons ice water
½ tablespoon sour cream
1½ teaspoons apple cider vinegar

Instructions:

Step 1: Prepare the Flaky Gluten-Free Crust

Chill the Butter: Cube the salted butter into 1-inch pieces and place them in the freezer for at least 10–15 minutes. Cold butter is key to creating flaky layers in gluten-free dough.
Mix the Liquid Ingredients: In a small bowl, whisk together the ice water, sour cream, and apple cider vinegar until smooth. Set aside.
Form the Dough: In a stand mixer fitted with the paddle attachment, combine the gluten-free flour and salt. Add the chilled butter and mix on medium-low until the mixture resembles coarse, sandy crumbs—some small butter pieces are okay.
Add Liquid: Add the liquid mixture 1 tablespoon at a time, mixing on low speed. Add just enough until the dough starts to come together and pulls away from the sides. Avoid overmixing.
Roll the Dough: Turn out the dough onto a floured surface or between sheets of parchment/plastic wrap. Shape into a disk and roll to about ¼” to ½” thickness.
Transfer to Pie Pan: Carefully flip the dough into your pie plate. Press it gently into the bottom and up the sides. Trim excess dough, then crimp or flute the edges with your fingers. You could also use a tart tin pan.
Chill and Par-Bake: Chill the crust in the fridge for 15 minutes. Meanwhile, preheat the oven to 375°F. Then bake the crust for 25 minutes for a fully baked crust, or 12 minutes for a par-baked crust.

Step 2: Prepare the Filling

Cook the Aromatics: In a skillet over medium heat, cook chopped bacon and red onion until the bacon is crispy and onions are tender (about 7–9 minutes). Stir in chopped spinach and cook until just wilted. Remove from heat and let cool slightly.
Make the Custard: In a large bowl, whisk together eggs until smooth. Add sour cream, half and half, mozzarella, Swiss, salt, and pepper. Stir until well combined.
Combine: Fold in the cooled bacon-spinach mixture into the egg mixture.

Step 3: Assemble & Bake

Reduce oven temperature to 325°F.
Pour the creamy Filling into the par-baked crust and smooth the top.
Bake for 45–50 minutes or until the center is set and a knife inserted comes out clean. If the crust starts to brown too much, tent the edges with foil.
Rest & Serve: Let the whole quiche rest for at least 10 minutes before slicing. This helps the custard finish setting up and makes for cleaner slices.

Tips and Tricks:

? Crust Tips

Use cold butter: Freezing your cubed butter before mixing ensures a flaky crust. This is especially important for gluten-free dough, which can get soft fast.
Don’t overwork the dough: Once it starts to come together, stop mixing. Overworking develops structure you don’t want in gluten-free crust.
Chill before baking: Letting the shaped crust chill for 15–30 minutes prevents shrinkage and promotes flakiness.
Par-bake the crust: Especially with moist fillings, partially baking the crust helps avoid a soggy bottom.

? Filling Tips

Whisk eggs thoroughly: Beat until fully homogenous—this gives you that silky custard texture.
Use a combo of dairy: Half and half with sour cream (or heavy cream/milk) adds both richness and lightness. Avoid using just milk, which can result in a watery texture.
Cool your add-ins: Cooked bacon, spinach, or veggies should cool slightly before adding to the egg mixture to avoid curdling.
Cheese tip: Shred your own cheese when possible. Pre-shredded cheese often contains anti-caking agents that can affect the custard.
Use room temperature ingredients: Let your eggs, sour cream, and half and half sit out for about 15–20 minutes before mixing. This helps them combine more smoothly and creates a silkier custard with less risk of curdling or uneven baking.

? Baking & Serving Tips

Bake low and slow: 325°F gives you the creamiest quiche without overbaking or cracking.
Check for doneness: The center should be just set—slightly jiggly is okay! It will firm up as it rests.
Let it rest: Give the quiche at least 10–15 minutes after baking. This helps the custard settle and makes slicing easier.
Reheat gently: To maintain texture, reheat in a 300°F oven instead of the microwave when possible.

Perfect Pairings:

Arugula Salad with Lemon Vinaigrette
Fresh fruit platter or berry compote
Iced coffee or sparkling water with citrus

Variations:

Here are several tasty variations you can try for your gluten-free quiche—great for using what you have on hand or changing things up by season or mood:

Vegetarian Variations

Mushroom & Swiss: Swap bacon for sautéed mushrooms and add fresh thyme.
Roasted Veggie: Use roasted bell peppers, zucchini, and onions with feta or goat cheese.
Spinach & Artichoke: A twist on the dip—add chopped marinated artichokes and swap in cream cheese for half the sour cream.

Meat Lovers’ Options

Ham & Cheddar Cheese: Replace bacon with diced ham and use sharp cheddar instead of Swiss.
Sausage & Pepper Jack: Cook ground breakfast sausage and pair it with pepper jack for a little heat.
Chorizo & Manchego: Add cooked Mexican chorizo, manchego cheese, and a bit of chopped cilantro.

Low-Dairy or Dairy-Free

Use coconut cream or unsweetened almond milk in place of half and half.
Swap cheeses for dairy-free shreds like those from Violife or Miyoko’s.
Omit cheese entirely and add extra herbs (basil, dill, or parsley) and a pinch of nutritional yeast for depth.

Flavor Boosters

Add 1–2 teaspoons of Dijon mustard to the egg mixture for tang.
Stir in a pinch of smoked paprika, cayenne, or nutmeg depending on your ingredients.
Mix in chopped fresh herbs like chives, thyme, or basil just before baking.

Storage Tips:

Refrigerator: Store leftover quiche in an airtight container in the fridge for up to 4 days. Reheat slices in a 300°F oven until warmed through.
Freezer: Let quiche cool completely, wrap tightly in foil and plastic, and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Check out the recipe card below for this gluten free quiche recipe!

Bacon and Spinach Gluten Free Quiche (easy and flaky crust)

Print Recipe

Prep Time:25

Cook Time:1