The Best and Easy Gluten-Free Quiche Recipe With Dill

Springtime means an abundance of eggs here on the farm. One way we enjoy having fun with eggs is when we make Huevos Hamanidos, or slow-cooked eggs. I hope you will explore that simple and delicious recipe that puts leftover onion skins to use, creating onion flavor-infused eggs that are tasty and gorgeous. However, our favorite way to use up a lot of eggs at once is with our favorite dill gluten-free quiche recipe. We’ve perfected this quiche recipe over the years by including fresh dill, a dash of lemon zest, and goat cheese. We hope you and your family will enjoy this wholesome recipe for an easy spring dinner or add it to your special occasions menu for birthdays and baby and bridal showers.

This quiche recipe comes together quickly, and you can easily double the recipe if you need more than one quiche or you’re feeding a large group. The quiche recipe also works well to create mini quiche tarts that can be served immediately or even frozen for later use. 

Which is better, Fresh Herbs or Dry? 

Although we prefer fresh dill whenever possible, this recipe also tastes great when using dry dill. In the recipe instructions, you will find details for adjusting the recipe using fresh or dry herbs. Fresh dill will provide a more potent citrus flavor, while dry dill will carry less bright flavor tones but still enhance the flavor of the quiche.

​Can This Recipe Be Made Dairy Free?

Quiche recipes are divine with heavy cream. However, other alternative dairy options can be easily substituted in the quiche. To make the quiche dairy-free, don’t include goat cheese, and instead of including heavy cream or whole milk, use coconut milk, oat milk, soy milk, or almond milk. Most alternative milk will work well with this recipe. The main difference will be the rise and fluffiness you will see in your finished cooked quiche. For the crust, substitute your favorite alternative butter option, including Earth Balance Margarine or coconut oil. 

Why Make a Gluten-Free Quiche Crust? 

You can certainly use any kind of crust with this quiche recipe. You can even make a potato or sweet potato crust or even a crustless quiche, but there is something about the flaky and buttery. For our celiac family, we love to achieve the comfort of traditional butter crust. We have found that our gluten-free crust can be more crumbly than a traditional wheat-based crust; the flavor and texture are exactly what we seek. Knowing how to make a gluten-free crust can be so helpful, especially if you have people in your life with health conditions that make consuming traditional quiche recipes impossible. 

​Alternatives to Goat Cheese

Whether you adore goat cheese or loathe it, you can include almost any variety of cheese in your quice and still have successful results. Our favorite alternatives include cheddar cheese, grated Swiss cheese, gruyere cheese for a stronger flavor, parmesan cheese, feta cheese, or replace cheese altogether with sour cream. You can also omit the cheese and include other ingredients such as smoked salmon, capers, or bacon pieces instead. 

​Alternatives to Red Onions

Instead of red onions, include chopped chives, green onions, or spring onions. If you don’t love onions, consider including bell pepper, spinach, sliced Greek olives, or pieces of sausage or bacon. There are so many alternatives that can be substituted for this quiche recipe. 

Ingredients 

To MakeGluten-Free Pie Crust

1/2 cup of unsalted butter (1 stick of butter)

​1 teaspoon of salt

1 tablespoon of psyllium husk powder

1 1/2 cups of rice flour, plus 1/2 cup more as needed 

3-8 tablespoons of ice water

Tools Needed

Food processor

Cheese grater 

Sifter or Strainer

Measuring cups

Measuring spoons

​Spatula 

Directions

Method for Making Gluten-Free Pie Crust in a Food Processor

1. Grease your pie pan with butter or olive oil and set it aside. 

2. Set up the food processor and use the cutting blade. If you have a dough hook, you can use that accessory instead. 

3. Grate the butter directly into the food processor. You can freeze the butter first to make the grating process easier. 

4. Add the salt and the psyllium husk powder. 

5. Use a spoon to measure the 1 1/2r rice flour into the measuring cup, and then spoon the measured flour into a sifter and sift the flour directly into the food processor. 

6. Add three teaspoons of ice-cold water over the dry ingredients and the butter into the food processor. Pulse 3-5 times or until the ingredients have combined. Add more teaspoons of water one at a time. See the tips and tricks below for more details. 

7. The dough is ready when it sticks together when pinched between your fingers but does not crumble or stick to your fingers. 

8. Once the dough is ready, scrape the dough directly into a prepared pie pan. Douse your hands with water and begin to work the dough into the pie pan. Mold the dough across the bottom of the pie pan and up along the sides of the pan. Mold any excess pastry along the edges of the pie crust

9. Preheat your oven to 350°F. Blind bake your pie crust for 5-10 minutes or until you have a light brown crust. 

10. While the crust bakes, prepare the quiche custard. 

Tips and Tricks for Making the Best Gluten-Free Quiche Crust

• Add a teaspoon of more water at a time if the dough looks l like grains of rice and is not sticking together. 
• Add a teaspoon of flour if the dough has gotten too sticky. 
• Blend all of the dry ingredients with the butter first. Then, place the dough into a large mixing bowl and add the cold water, and mix in the water by hand. This method works well if you use other gluten-free flour mixes like King Arthur Gluten-Free All Purpose Flour Mix or Bob’s Redmill All-Purpose Gluten-Free Baking Flour.

How to Make the Dill Quiche Custard

You Will Need

6 medium or large eggs 

1 1/4 cup of heavy cream or whole milk

1 teaspoon of salt

1 tablespoon dry dill or 1/4 cup fresh diced dill

8 oz of goat cheese

Optional: 1 Red onion peeled and diced and saute until they are golden brown. 

Directions

Method for Making Gluten-Free Quiche with Dill  

1. Crack the six eggs into a large bowl and whisk them together. 

2. Add 1 1/4 cups of heavy cream to the eggs, dill, and salt to the eggs, and continue to whip the ingredients together. 

4. Crumble and sprinkle the goat cheese into the bottom of the pie crust. 

5. Add the diced onion (if you’re using them) over the goat cheese in the pie pan. 

6. Pour the quiche custard into the pie pan. 

7.  Bake at 350°F or 45 to 60 minutes or until the top of the quiche is golden brown.

8. Allow the quiche to cool for 10-15 minutes before cutting and serving. 

Make Ahead Tips

Wrap the dough in saran wrap and parchment paper and keep it in the refrigerator for three days and up to three months in the freezer. 

When ready to use the frozen pie dough, transfer it to the refrigerator and allow it to thaw overnight. Remove the dough from the fridge and allow it to come to room temperature before molding it into the pie pan. Very cold pie dough can be tricky to shape and can be crumbly if your dough is very dry; massage 1-3 teaspoons of water into the thawed dough with your hands. 

More Egg Recipes 

How to Make Huevos Hamanidos or Slow-Cooked Eggs with left-over onion skins