Gluten-Free Quiche

This recipe was inspired by a great gluten-free quiche I had at one of our local (Rochester, NY) vegan restaurants, The Red Fern.

Anyone who’s ever done much baking has run across the “don’t overhandle” warning, whether it’s cookie dough, biscuits or pie crust. It was a great moment when I realized why they warn you about that: overhandling develops the gluten in the wheat flour and makes it tough. Eureka! If you are using gluten-free flour, you don’t have to worry about that, or at least not as much.

I am a fan of pressing in pie crust, as I’m not good with a rolling pin. That technique works well here. If your crust doesn’t reach all the way up the sides of the pan, no worries, it’s okay if the quiche filling exceeds the crust as long as the filling fits in the pan. Once you’ve made this recipe once you’ll be more confident and you’ll know what works for your pan. Enjoy!