Simple Gluten-Free Spinach and Onion Quiche

If you’re hosting a gluten-free brunch or want to prepare a delicious breakfast treat for the week, you’ll love this simple and delicious gluten-free spinach and onion quiche. The recipe calls for store-bought gluten-free pie crust (with a make-your-own pie crust option) and a simple savory filling everyone will love. This post contains affiliate links. Please see my disclosures.

Making quiche on a gluten-free diet can be daunting, especially when making a gluten-free pie crust.

However, thanks to the advent of gluten-free frozen pie crusts, which can be found at major grocery stores across the U.S., making a homemade quiche has never been easier for the millions of people avoiding gluten, a protein found in wheat, rye, barley, and sometimes oats.

If, by chance, you can’t find frozen gluten-free pie crust, don’t sweat it. You can make my three-ingredient gluten-free pie crust recipe. It tastes great and comes together quickly.

This savory spinach and onion quiche is palate-pleasing, deliciously cheesy, and packed with the vegetables and protein you need to fuel your day.

Ingredients Needed for Making Quiche

Here’s what you’ll need to make my easy gluten-free spinach and onion quiche:

• Frozen spinach (one 12-oz package)
• Yellow onion
• Olive oil
• Nutmeg
• Salt
• Pepper
• Eggs
• Cream
• Swiss cheese
• Parmesan cheese
• One 9″ gluten-free pie crust (I used Wholly Wholesome Gluten-Free Pie Crust, thawed according to directions, but you could also make your own pie crust using my three-ingredient gluten-free pie crust recipe.)

How to Make Gluten-Free Quiche

Start by preparing your gluten-free pie crust by crimping the edges of the prepared dough after it has thawed. The easiest way to do this is to take a fork and gently indent the edges of the pie crust.

If making pie crust from scratch, you’ll want to roll out the pie crust into a 9-inch pie pan and then crimp the edges.

Next, drain the thawed frozen spinach in a sieve lined with a paper towel and squeeze out as much water as possible.

Heat a medium-sized sauté pan over medium heat, drizzle with olive oil, and sauté the onion until it becomes translucent.

Add the spinach and sauté until any remaining liquid has evaporated. Then, season the vegetable mixture with nutmeg, salt, and pepper to taste. Remove the spinach mixture from the heat and allow it to fully cool.

In a medium mixing bowl, whisk the eggs and cream together and season with ¾ teaspoon of salt and ¼ teaspoon pepper.

Add the Swiss and parmesan cheeses to the cooled spinach and onion mixture, then transfer the mixture into the prepared gluten-free pie crust.

Pour the egg mixture gently over the spinach and cheese mixture. Fill the mixture to the top of the pie crust. If you added additional vegetables, you might have leftover filling. Do not overflow the pie crust.

Place the pie tin on a baking sheet (to prevent spills and help it heat evenly if you use a foil pan) and bake for 45-55 minutes until the center of your quiche is set and just the center jiggles slightly.

The quiche should not jiggle like it is liquid or watery, but it will jiggle slightly like gelatin or custard. Allow the quiche to cool for 20-30 minutes. This will allow it to finish cooking and for the eggs to set up.

Store leftover slices of quiche in a sealed container in the fridge for 3-5 days. Reheat leftovers in the microwave for 30-60 seconds.

Notes & FAQs

Pie Crust: Wholly Wholesome Gluten-Free makes a great gluten-free pie crust that works well in this recipe. You can find frozen pie crusts at Trader Joe’s, Whole Foods, Sprouts, and many grocery stores across the U.S.

If you can’t find a frozen pie crust or want to make your own, use my gluten-free pie crust recipe instead.

Vegetable Swaps: You can add or substitute any vegetable for another vegetable you’d like. Consider adding sliced mushrooms or diced peppers. Be sure to sauté any vegetable you add with the onions and spinach to remove as much moisture as possible.

Cheese Swaps: You can use any cheese you’d like instead of parmesan and Swiss. The Swiss and parmesan complement the spinach in the quiche very well, but other cheeses taste great, too.

Dairy-Free: Quiche is difficult to make dairy-free. While you could easily swap the cream for dairy-free cream or milk, dairy-free cheeses rarely work. I suggest making yourself a veggie omelet instead of a quiche if you can’t eat dairy.

Potential Pie Pan Sizing Issues: I’ve noticed that the Wholly Wholesome Gluten-Free prepared pie crusts are shallower than standard 9″ pie pans and therefore hold less filling. Rest assured, this recipe was designed to work with the Wholly Wholesome Gluten-Free pie crust. If you’re using your own pie pan, you may need to adjust the amount of ingredients or size of the pie dish.

Additional Brunch Recipes

Enjoy these gluten-free brunch recipes, too:

• Easy Gluten-Free French Toast Casserole
• Protein-Rich Vegetable Quinoa Egg Muffins
• Gluten-Free Apple Cinnamon Bread (Dairy-Free and Egg-Free)
• Gooey Gluten-Free Cinnamon Rolls
• Gluten-Free Cinnamon Coffee Cake
• Gluten-Free Pop-Tarts – Homemade
• Gluten-Free Pumpkin Scones
• Easy Gluten-Free Chocolate Chip Banana Muffins
• 5-Ingredient Gluten-Free Bagel Recipe
• No-Fail Gluten-Free Pancake Recipe + Tips for Extra Fluffy Pancakes
• Gluten-Free Blueberry Pancakes Make with Dairy-Free Yogurt