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, with the fluffiest egg center and garden fresh vegetables! We highly recommend using our gluten-free pie crust for an extra fluffy result. Be sure to also try our asparagus frittata and spinach quiche recipe made with goat cheese and fire roasted red peppers.
Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 50 to 60 minutes at 325 degrees F
- ⏳ Total Time: about 1 hour, plus 10 minutes to cool
- 🍽️ Serving: 6 slices
- ⚡ Calories: 349kcal per slice, with 21g protein
- 🥣 Ingredients: gluten-free pie crust, spinach, red bell pepper, eggs, gluten-free flour, nonfat Greek yogurt, low fat cottage cheese, Parmesan, mozzarella, salt, pepper and thyme
- 🌶️ Flavor Profile: Fluffy, creamy and cheesy with fresh spinach and sweet red pepper
- ✋ Difficulty: Layer the vegetables, whisk, pour, bake
Quick Answer
Preheat the oven to 325 degrees F and place a gluten-free pie crust in a sprayed 9-inch pie dish, crimping the edges and poking the bottom with a fork. Layer 1 cup chopped spinach and 1 finely diced red bell pepper in the crust. Whisk 4 eggs with ¾ cup nonfat Greek yogurt, 1 cup low fat cottage cheese, ½ cup Parmesan, 1 cup mozzarella, ¼ cup gluten-free flour, ¼ teaspoon salt and ¼ teaspoon pepper, and pour it over the vegetables. Bake 50 to 60 minutes until the center is set, cool 10 minutes, and garnish with thyme. It serves 6.
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One can never go wrong with a good quiche recipe. It is a wholesome meal that wears many hats, great not only for breakfast but for Sunday brunch or an unexpected midweek meal. It is an easy dish to serve at outdoor parties, bridal and baby showers, and busy holidays like Christmas morning, since it only takes one dish!
Among our other pie crust quiche recipes like a tomato zucchini pie, healthy spinach quiche and ham yogurt quiche, this recipe is my FAVORITE! It is packed with extra protein from nonfat Greek yogurt, cottage cheese and eggs for an exceptionally fluffy texture.
Why This Quiche Is So Fluffy
Click to see why it works
- Cottage cheese is the secret. It makes the filling more custard-like and complements the peppers and spinach.
- Greek yogurt adds protein and keeps the filling light.
- Three cheeses. Parmesan, mozzarella and cottage cheese give rich, creamy flavor.
- A little flour sets the custard so it slices cleanly.
- Tiny vegetables. Chopping the spinach and peppers small makes every bite delicate.
- Low and slow. Baking at 325 degrees F keeps the eggs fluffy, not rubbery.
Why You'll Love This Breakfast Quiche
- High protein, with 21g per slice.
- Gluten-free with a gluten-free crust and flour.
- Make-ahead friendly for brunch, parties and holiday mornings.
- Lighter cheeses keep it lower in fat.
- Easy to make crustless for a keto option.
Ingredients
- Pie crust - our gluten-free pie crust, or a store-bought frozen crust (a regular crust works if gluten is not an issue).
- Vegetables - chopped spinach leaves and a finely diced red bell pepper.
- Eggs - 4 large.
- Dairy - nonfat plain Greek yogurt, low fat cottage cheese, shredded Parmesan and shredded mozzarella.
- Gluten-free flour - a little, to set the filling.
- Seasoning - Himalayan salt, black pepper and fresh thyme to garnish.
See recipe card for quantities.
Tips for a Healthy Breakfast Quiche
Cottage cheese makes everything more custard-like and is 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 is a great way to add flavor, nutrients and fiber, just chop them extra small. And we suggest a homemade pie crust made with plant-based butter, which cuts back on unhealthy fats and is easier on digestion.
No quiche pan? Food and Wine has a list of other pans you can use.
How to Make a Breakfast Quiche
1Preheat. Preheat the oven to 325 degrees F and spray a 9-inch pie dish with cooking spray.
2Make the crust. Roll the dough on floured parchment to about 13 inches round and flip it into the dish (chill 15 minutes if it's sticky). Roll and crimp the edges and poke the bottom with a fork. If using store-bought, pre-bake if its directions say to.
3Layer the vegetables. Sprinkle the spinach and red peppers evenly over the bottom of the crust.
4Whisk the filling. Whisk the eggs, Greek yogurt, cottage cheese, Parmesan, mozzarella, flour, salt and pepper until well blended.
5Fill. Pour the egg mixture over the vegetables and spread it out evenly.
6Bake and cool. Bake 50 to 60 minutes, until the center is set. It will be slightly jiggly, but should not have raw egg or be watery. Cool 10 minutes and garnish with thyme.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Store-bought crust? Pre-bake it as directed, then check the quiche for doneness after 45 minutes.
- Homemade crust doesn't need pre-baking; ours turns out perfectly flaky.
- Patch tears in the dough with extra dough from the sides.
- Look for a set center. A slight jiggle is fine; watery means it needs more time.
- Go crustless for a keto version.
Reheating and What to Serve
Make it ahead, cool it, cover it with plastic wrap and refrigerate. To reheat, warm it in a 325 degree F oven for 10 to 20 minutes, until the center is warm.
Serve it with Gluten-Free Scones, Cornbread Muffins, Healthy Chocolate Chip Muffins, Oven Roasted Rosemary Potatoes, Baked Oats or Blueberry Lemon Yogurt Muffins.
More brunch ideas: Italian Frittata Muffins, Best Deviled Eggs, Gourmet Grilled Cheese With Ham, Gouda, Spinach and Peaches and Asparagus Leek Frittata.
Breakfast Quiche FAQs
Usually you prebake a store-bought crust about 10 minutes to avoid a gummy base, following its directions, then check the quiche after 45 minutes. Our homemade crust does not need pre-baking and turns out perfectly flaky.
Yes. Nonfat Greek yogurt, cottage cheese and eggs make this quiche extra fluffy and high in protein.
Bake at 325 degrees F for 50 to 60 minutes, until the center is set.
Warm it in a preheated 325 degree F oven for 10 to 20 minutes, until the center is warmed through.
It is packed with protein and vegetables. Use lighter cheeses and low fat dairy for less fat, or skip the crust for a keto version.
The center should be set and only slightly jiggly, with no raw egg or watery center.
More Quiche and Brunch Recipes
Make brunch special with Healthy Spinach Quiche, Kale and Ham Greek Yogurt Quiche, Asparagus Leek Frittata and Italian Frittata Muffins. If you make this easy breakfast quiche recipe I would love to see your creations! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Breakfast Quiche Recipe
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Ingredients
- 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
Instructions
- Preheat oven 325 degrees F. Spray a 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.
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