Gluten-Free Tomato & Cheese Skillet Quiche Recipe
Back in the early years of my gluten-free diet, things like pie, quiche, and chicken pot pie were difficult to make and only rarely made an appearance at my table. It was a process to finally create a pie crust recipe that I felt rivaled the gluten-filled pie crusts of my past. Fast forward to now, and you have plenty of gluten-free pie crust recipes, pie crust mixes, and frozen pie crusts that help to make recipes like pie, quiche, and chicken pot pie a whole lot easier to make gluten-free.
This Gluten-Free Tomato & Cheese Skillet Quiche recipe uses a frozen gluten-free pie crust from Kinnikinnick. Just thaw it the day before you plan to make this recipe. Then, it’s just a matter of pre-baking the crust, filling it with the egg mixture, and baking it.
This is a delicious recipe you can make for breakfast or brunch, whether entertaining guests or just when you want to treat yourself and your family to something a little more special than eggs and gluten-free toast. It’s flavorful and adaptable, too. Use a different kind of cheese, add some fresh herbs, or toss in some additional veggies or crumbled and cooked sausage.
Gluten-Free Tomato & Cheese Skillet Quiche
- 1 Kinnikinnick pre-made pie crust , thawed
- 6 large eggs
- 2 cups half-and-half
- 2 cups grated cheddar cheese
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup cherry tomatoes , halved
- Preheat the oven to 375 degrees.
- Grease an 8- or 10-inch cast iron skillet. Remove the thawed pie crust from the tray and line the skillet with it. Tuck ½ inch of the dough underneath itself to form an edge. Prick the bottom of the crust in several places with a fork. Place a double layer of tin foil in the crust, line with pie weights or dried beans and bake for 25-30 minutes or until pale brown. Remove the skillet from the oven, carefully remove the pie weights and foil, and reduce the oven temperature to 350.
- In a large mixing bowl, whisk together the eggs, half-and-half, cheese, salt, and pepper.
- Place the cherry tomato halves in the bottom of the pie crust. Pour the egg mixture over and bake for 35 minutes or until set. Let cool 5 minutes before serving.
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