A gourmet gluten-free breakfast quiche recipe that's effortless to make! It's elevated with a fluffy custard filling of eggs, three types of cheeses, spinach, and red peppers. It's so good that everyone always wonders what luxury bakery it comes from!
This is hands down the best breakfast quiche recipe! It's made with the fluffiest egg center and is bursting with garden fresh vegetables and creamy flavor! We highly recommend using our gluten-free pie crust for an extra fluffy result. Be sure to also try our spinach quiche recipe made with goat cheese and fire roasted red peppers- also delicious!
One can never go wrong with a good quiche recipe. It is a wholesome meal that serves many hats - not only being great for breakfast, but for Sunday brunch or unexpected midweek meal.
This incredibly rich breakfast quiche is an easy meal to serve at outdoor parties, bridal showers, baby showers, and during the busy holidays like Christmas morning since it only takes one dish!
Among our other tasty pie crust breakfast quiche recipes like a tomato zucchini pie, healthy spinach quiche, and ham yogurt quiche - this recipe is my FAVORITE! It delivers a meal packed full of extra protein from nonfat Greek yogurt, cottage cheese and eggs to create an exceptionally fluffy texture. You can also use low fat and nonfat cheeses to decrease the fat content.
If you don't have a quiche pan, Food and Wine has a list of a few other pans that you can use for making a quiche.
- 1 gluten-free pie crust (or store-bought frozen crust and can use a regular crust if gluten is not an issue)
- chopped spinach leaves
- 1 cup red bell pepper finely diced
- large eggs
- gluten-free flour
- nonfat plain Greek yogurt
- low fat cottage cheese
- shredded or shaved Parmesan cheese
- shredded mozzarella cheese
- Himalayan salt
- freshly ground black pepper
- thyme leaves for garnish
How to make a breakfast quiche
Make the quiche crust:
Either have a premade pastry crust on-hand, use a frozen pie crust, or pull together this easy recipe for a pie crust. Roll it out on a floured piece of parchment paper to be about 13-inches round. If you get tears in the dough, patch it up with extra dough from the sides.
Either transfer the dough from the floured surface to the center of a 9-inch pie dish, or leave it on the paper and gently flip it upside-down over the dish (I find that is easiest). If it is sticky, set the dough in the refrigerator for 15 minutes before separating from the parchment.
Using your hands, roll the edges under and crimp in 1-inch increments then poke the bottom a few times with a fork.
Make the filling:
Sprinkle evenly to layer the bottom of the quiche with the prepared red bell peppers and spinach.
In a mixing bowl, whisk together the eggs, Greek yogurt, cottage cheese, Parmesan cheese, mozzarella cheese, flour, salt and black pepper until well blended.
Pour the cheese egg mixture into the quiche on top of the peppers and spinach and spread it out to coat it evenly.
Bake the quiche:
Bake about 50-60 minutes until the center is set. It will be slightly giggly, but should not have raw egg or be watery. Remove from the oven and allow to cool for 10 minutes before serving. Garnish with thyme.
Tips to making quiche a healthy breakfast
Here are a few tips that I like to implement to make this a healthier dinner pie.
- Using cottage cheese compliments the peppers and spinach, and is the secret ingredient to making the best breakfast quiche! It makes everything more custard-like and is also lower in fat than cheddar and many other hard cheeses. Use low fat for a healthier version. Mozzarella is also lower in fat and easier to digest than most hard cheeses.
- Adding vegetables to quiche is a great way to add flavor, nutrients, and fiber. Be sure to chop the vegetables tiny. Large chunks of peppers and spinach is best served in a tuscan dish or on pizza. For quiches, make sure to chop the vegetables extra small so every bite is delicate.
- We suggest using a gluten-free homemade pie crust made with plant-based butter. It cuts back on unhealthy fats and is easier for digestion.
Reheating Quiche for breakfast
If I am not making this breakfast quiche for breakfast or for a party I make it during the day, let it cool, cover it with plastic wrap, and store it in the refrigerator for the next morning or an evening meal. It is simple to reheat. To reheat it, set it in a preheated oven at 325 degrees F for 10-20 minutes or until the center is warmed through.
Frequently Asked Questions
You should usually prebake a pie crust for about 10 minutes before filling it to avoid a gummy base. If using a pre-bought pie crust already rolled out in a pie dish, prebake as instructed in the directions, then bake with the filling and check for doneness after 45 minutes. We use our homemade pie crust for this recipe and do not pre-bake it and it turns out perfectly flaky.
What to serve with breakfast quiche? Whether it's for breakfast, brunch, or dinner - these healthy sides go great with this quiche recipe.
Healthy Chocolate Chip Muffins
Oven Roasted Rosemary Potatoes
Blueberry Lemon Yogurt Muffins
Quiche is a wonderfully healthy breakfast packed with protein, vitamins from eggs, and vegetables. Use lighter cheeses and low fat dairy for less fat. It can also be made Keto by skipping the crust and making it crustless.
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Breakfast Quiche Recipe
- 1 gluten-free pie crust (if using store-bought, see notes below)
- 1 cup spinach leaves chopped
- 1 red bell pepper (about 1 cup) diced finely
- 4 eggs
- ¼ cup gluten-free flour
- ¾ cup nonfat plain Greek yogurt
- 1 cup low fat cottage cheese
- ½ cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ teaspoon Himalayan salt
- ¼ teaspoon freshly ground black pepper
- thyme for garnish
- Preheat oven 325 degrees F. Spray an 9-inch pie dish with cooking spray.
- Place pie crust in the baking dish, crimp the edges and poke the bottom a few times with a fork. If using a store-bought pie crust pre-bake if instructed.
- Layer the bottom of your quiche with the spinach and red peppers.
- In a mixing bowl, whisk together the eggs, Greek yogurt, cottage cheese, Parmesan cheese, mozzarella cheese, flour, salt and black pepper until well blended.
- Pour the egg mixture over into the pie dish that is filled with the spinach and peppers, and spread it out evenly with a spatula if needed.
- Bake about 50-60 minutes until the center is set. It will be slightly giggly, but should not have raw egg or be watery in the center. Remove from the oven and allow to cool for 10 minutes before serving. Garnish with thyme.