Gluten-Free Cheese Quiche
By America's Test KitchenPublished on May 24, 2019
Time
1¾ hours, plus 1 hour cooling
Yield
Serves 6 to 8
Ingredients
Before You Begin
Be sure to add the custard to the pie shell while the shell is still warm so that the quiche will bake evenly; if the crust has cooled, simply rewarm it in the oven for about 5 minutes before adding the custard. The center of the quiche will be soft and will jiggle slightly when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Roll dough into 12-inch circle between 2 large sheets of plastic wrap. Remove top plastic, gently invert dough over 9-inch pie plate, and ease dough into plate. Remove remaining plastic, and trim dough 1/2 inch beyond lip of pie plate. Tuck overhanging dough under itself to be flush with edge of pie plate. Crimp dough evenly around edge using your fingers. Cover dough loosely in plastic and freeze until chilled and firm, about 15 minutes.
- Remove plastic and bake until crust is light golden brown in center, about 20 minutes. Remove crust from oven, sprinkle bottom of crust evenly with Parmesan, and continue to bake until cheese has melted, about 5 minutes. Transfer pie plate to wire rack. Reduce oven temperature to 350 degrees. (Crust must still be warm when filling is added.)
- While crust bakes, whisk eggs, half-and-half, chives, salt, and pepper together in large liquid measuring cup. Place warm pie shell on rimmed baking sheet, sprinkle cheddar into bottom of pie shell, and place in oven. Carefully pour egg mixture into shell until it reaches about 1/4 inch from top edge of crust (you may have extra egg mixture).
- Bake quiche until top is lightly browned, center is set but soft, and knife inserted about 1 inch from edge comes out clean, 35 to 45 minutes. Let quiche cool for at least 1 hour or up to 3 hours before serving.
Time
1¾ hours, plus 1 hour coolingYield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
We had just developed our recipe for a flaky gluten-free pie dough, so we thought baking a custardy cheese quiche filling in a parbaked crust would be a quick and easy win. To our surprise, the golden-brown parbaked crust turned unappealingly soggy after we’d filled it and returned it to the oven to cook the custard through. To preserve its light, flaky texture, we realized we needed to create a moisture barrier between the crust and the filling. Sprinkling cheese over the bottom of the crust during the last few minutes of parbaking allowed the cheese to melt into an even layer that provided the perfect defense it needed. Dry Parmesan worked best here since it didn’t turn rubbery. For the filling, we opted to use cheddar since it melted seamlessly into the custard. To ensure every bit of cheese made it into the final quiche, we added the cheddar to the pie shell before the custard since sometimes not all of the custard mixture fit into the pie shell. Even after the shell had been filled and had baked for 45 minutes, this crust was still perfectly crisp. And no one would have guessed it was gluten-free.
Before You Begin
Be sure to add the custard to the pie shell while the shell is still warm so that the quiche will bake evenly; if the crust has cooled, simply rewarm it in the oven for about 5 minutes before adding the custard. The center of the quiche will be soft and will jiggle slightly when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Roll dough into 12-inch circle between 2 large sheets of plastic wrap. Remove top plastic, gently invert dough over 9-inch pie plate, and ease dough into plate. Remove remaining plastic, and trim dough 1/2 inch beyond lip of pie plate. Tuck overhanging dough under itself to be flush with edge of pie plate. Crimp dough evenly around edge using your fingers. Cover dough loosely in plastic and freeze until chilled and firm, about 15 minutes.
- Remove plastic and bake until crust is light golden brown in center, about 20 minutes. Remove crust from oven, sprinkle bottom of crust evenly with Parmesan, and continue to bake until cheese has melted, about 5 minutes. Transfer pie plate to wire rack. Reduce oven temperature to 350 degrees. (Crust must still be warm when filling is added.)
- While crust bakes, whisk eggs, half-and-half, chives, salt, and pepper together in large liquid measuring cup. Place warm pie shell on rimmed baking sheet, sprinkle cheddar into bottom of pie shell, and place in oven. Carefully pour egg mixture into shell until it reaches about 1/4 inch from top edge of crust (you may have extra egg mixture).
- Bake quiche until top is lightly browned, center is set but soft, and knife inserted about 1 inch from edge comes out clean, 35 to 45 minutes. Let quiche cool for at least 1 hour or up to 3 hours before serving.
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