Tomato and Cheese Quiche Recipe

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.

Tomato and Cheese Quiche

5 from 3 votes
Tomato and Cheese Quiche Recipe
Gluten-Free Tomato & Cheese Skillet Quiche
Prep Time
15 mins
Cook Time
1 hr
Cool time
5 mins
Total Time
1 hr 15 mins
 
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 424 kcal
Author: Carol Kicinski
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375 degrees.
  2. 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.

  3. In a large mixing bowl, whisk together the eggs, half-and-half, cheese, salt, and pepper.
  4. 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.
Nutrition Facts
Gluten-Free Tomato & Cheese Skillet Quiche
Amount Per Serving
Calories 424 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 18g 90%
Cholesterol 243mg 81%
Sodium 844mg 35%
Potassium 256mg 7%
Total Carbohydrates 16g 5%
Sugars 1g
Protein 18g 36%
Vitamin A 20.4%
Vitamin C 9.7%
Calcium 38.4%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cheese Eggs Kinnikinnick Quiche Tomatoes
0 shares

Leave a Reply

Your email address will not be published. Required fields are marked *