Gluten Free Broccoli Cheddar Quiche
Quiche is one of those dishes that feels fancy enough for a weekend brunch but is genuinely simple to pull off at home — and this broccoli cheddar version serves six, making it perfect for feeding a crowd without any stress. The from-scratch crust uses gluten free flour worked with cold butter until crumbly, then blind-baked until golden, so you get that satisfying flaky base without relying on a store-bought shell that might carry hidden gluten risks. The broccoli florets get roasted first with a little olive oil until the edges caramelize, which adds a depth of flavor that steamed broccoli just can't compete with. A rich custard of eggs, heavy cream, and whole milk — seasoned with black pepper and a whisper of nutmeg — gets poured over layers of sharp cheddar and tender broccoli, then finished with another handful of cheese on top. The result is a quiche that's creamy in the center, golden on top, and sturdy enough to slice cleanly after a short rest. It's the kind of recipe that genuinely earns a spot in your regular rotation, whether you're cooking for someone with dietary needs or just want a deeply satisfying, vegetable-forward meal.
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Learn more →Ingredients
6 servings
For the crust
- 1 ½ cups gluten free flour
- ½ tsp salt
- ½ cup unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 2 cups broccoli florets, cut into small bite-sized pieces
- 1 tbsp olive oil
- ¼ tsp salt
- 4 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
- 1 ½ cups shredded cheddar cheese, divided
- 2 scallions (green tops only), thinly sliced
Instructions
- 1
Preheat the oven to 375°F (190°C). In a large mixing bowl, whisk together the gluten free flour and 1/2 tsp salt. Add the cold butter cubes and use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Add ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or crumbly. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.
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