Name: Gluten-Free Quiche with Bacon and Spinach Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 cups almond flour; 1/4 cup tapioca flour; 1/2 tsp fine sea salt; 4 tbsp cold unsalted butter; 1 large egg; 5 large eggs; 1 cup whole milk; 1/4 tsp ground black pepper; Pinch of nutmeg; 6 slices thick-cut bacon; 1 cup packed fresh spinach; 1 cup shredded Gruyère or Swiss cheese

This gluten-free quiche with bacon and spinach delivers a rich, custardy filling in a crisp, buttery crust that is naturally gluten-free. It’s the kind of versatile dish that goes from brunch centerpiece to easy weeknight dinner without any fuss.

The press-in almond flour crust means no rolling, no stress, just a shatteringly crisp base that holds up to the savory filling. Smoky bacon, wilted spinach, and melted Gruyère bring all the comfort you want from a quiche.

What Makes This Gluten-Free Quiche So Good

The almond flour crust comes together in one bowl and presses right into the pan. It bakes up flaky and golden, with a slightly nutty flavor that pairs beautifully with bacon and cheese.

The filling is a simple ratio of eggs to milk that sets up creamy and never rubbery. That means you can prep the whole thing ahead and bake it when guests arrive or just after work.

And it reheats like a dream, which is why I often bake two and keep one in the fridge for quick slices later in the week.

Ingredients

2 cups (200g) almond flour: blanched super-fine works best, not almond meal.
1/4 cup (30g) tapioca flour: helps bind and gives the crust a tender bite.
1/2 tsp fine sea salt: plus more for the filling.
4 tbsp (60g) cold unsalted butter: straight from the fridge, cut into small cubes.
1 large egg: cold, for the crust.
5 large eggs: at room temperature, for the filling.
1 cup (240ml) whole milk: or half-and-half for a richer quiche.
1/4 tsp ground black pepper: plus more to taste.
Pinch of nutmeg: optional, it rounds out the savory notes.
6 slices thick-cut bacon: cooked until crisp and crumbled.
1 cup (30g) packed fresh spinach: roughly chopped.
1 cup (100g) shredded Gruyère or Swiss cheese: Gouda or sharp cheddar also work.

Variations / Substitutions

Swap the protein: Use diced ham, cooked crumbled sausage, or sautéed mushrooms for a vegetarian version.
Change the greens: Baby kale, arugula, or thawed and squeezed frozen spinach all work in place of fresh spinach.
Try a different cheese: Sharp cheddar, smoked Gouda, or fontina melt beautifully.
Use a store-bought crust: A gluten-free frozen pie crust saves time; just blind-bake as directed before filling.
If you like the combination of bacon and eggs, you might enjoy my Gluten-Free Bacon and Cheddar Scones.

How to Make Gluten-Free Quiche with Bacon and Spinach

Step 1: Mix the Crust

Preheat your oven to 375°F (190°C). In a medium bowl, whisk together 2 cups almond flour, 1/4 cup tapioca flour, and 1/2 tsp salt. Add 4 tablespoons cold butter and work it in with your fingertips until the mixture looks like coarse sand with pea-sized butter bits. Stir in 1 cold egg and keep mixing until a soft dough forms. Press the dough evenly into the bottom and up the sides of a 9-inch pie plate or tart pan, then poke the bottom a few times with a fork.

The dough will feel crumbly at first, but it comes together as you press. Pop the crust into the oven and bake for 10 minutes, until the surface is just set and the edges look dry. Let it cool slightly while you work on the filling.

Step 2: Cook the Bacon and Spinach

While the crust par bakes, cook 6 slices of bacon in a skillet over medium heat until crisp, about 7 to 8 minutes. Transfer to a paper towel and crumble when cool enough to handle. Pour off all but 1 teaspoon of the bacon fat, then drop in 1 cup spinach. Cook for 1 to 2 minutes, just until the spinach wilts. Season with a tiny pinch of salt and pepper.

The spinach will shrink down dramatically, which is exactly what you want. Set the bacon and spinach aside so they are ready to go into the filling.

Step 3: Whisk the Filling

In a large bowl, whisk 5 large eggs until smooth. Pour in 1 cup whole milk, 1/2 tsp salt, 1/4 tsp pepper, and a pinch of nutmeg. Whisk until everything is combined, then stir in 1 cup shredded Gruyère.

The mixture should look pale golden with flecks of cheese. At this point you can stop and refrigerate the filling and crust separately overnight if you want to bake it fresh in the morning. Just give the filling a quick whisk before using.

Step 4: Fill the Crust and Bake

Place the par baked crust on a baking sheet to catch any spills. Scatter the crumbled bacon and wilted spinach over the bottom of the crust, then slowly pour the egg mixture on top. Use a fork to gently nudge the bacon and spinach so they are distributed evenly through the custard.

Slide the quiche into the oven and bake for 35 to 40 minutes, until the edges are puffed and golden and the center still has a slight jiggle when you gently shake the pan. A thin knife inserted an inch from the center should come out clean but moist.

Do not overbake, or the eggs will turn grainy and the filling may crack. The residual heat will finish setting the center as it cools, which is why that little jiggle is actually a good sign.

Step 5: Slice and Serve

Let the quiche cool on a wire rack for at least 10 minutes before slicing. This short rest firms up the custard so the slices hold their shape. Cut into wedges and serve warm or at room temperature, with a simple green salad on the side.

Tips for a Flaky Gluten-Free Quiche

Keep the butter and the egg cold for the crust. Cold fat creates a crispier texture as it melts in the oven.
Don’t skip the blind bake. Ten minutes with no filling gives the crust a head start so it doesn’t get soggy under the custard.
For the smoothest filling, bring the eggs to room temperature before whisking. Cold eggs can make the milk seize up slightly.
The jiggle is your friend. Pull the quiche when the center still wobbles a bit; carryover cooking will set it without drying out the edges.

Storing Leftover Quiche

Refrigerate: Cover the cooled quiche tightly and keep it in the fridge for up to 4 days.
Reheating: Warm individual slices in a 350°F (175°C) oven for 10 minutes, or microwave for about 45 seconds. The oven gives back a bit of that crisp bottom crust.

What Goes Well With Gluten-Free Quiche

A simple leafy salad with a sharp vinaigrette cuts through the richness of the cheese and bacon. For a heartier meal, roasted cherry tomatoes or a bowl of tomato soup work beautifully. At brunch, a side of fresh fruit and maple-roasted breakfast potatoes round out the plate.

Frequently Asked Questions

Can I use a different gluten-free flour for the crust?

Yes, but the texture changes. A blend that includes rice flour and starches can work if you add 1/4 tsp xanthan gum, though the dough will be stickier. Almond flour gives the most consistent, no-fuss press-in crust.

Is there a dairy-free option?

You can replace the butter with solid coconut oil and use unsweetened almond milk for the filling. The custard will be softer. Stick with full-fat coconut milk from a can if you want a richer result.

How do I know when the quiche is fully baked?

A thin knife inserted about an inch from the center should come out clean but moist, or an instant-read thermometer should register 160°F (71°C). The center will still wiggle slightly; that’s fine.

Can I use frozen spinach instead of fresh?

Absolutely. Thaw 1/2 cup of frozen chopped spinach and squeeze out every bit of liquid before adding it to the filling, or your quiche will turn watery.