Step 1

Prepare the homemade crust or use store bought (follow directions on package if using store bought).

Step 2

For the homemade gluten free crust, Place 1 cup flour and the xanthan gum into a food processor with the blade attachment. If you don’t have a food processor, see blog post. Sprinkle frozen butter cubes over the flour.

Step 3

Cover with the remaining cup flour followed by xanthan gum, sugar, and salt. Pulse in short bouts until butter is broken down into small pieces, about 25 times.

Step 4

Drizzle in the ice water. Mix with longer pulses for 10 to 12 seconds. The mixture will turn light yellow in color and the texture will be crumbly. Scrape down the sides with a spatula and pulse again one or two more times. Do not overwork the batter (it should be mealy with bits of butter still visible). If the dough seems too dry to shape into a ball, add 2 Tablespoons more ice water.

Step 5

Transfer the mixture to a large bowl or onto a working surface. Shape the dough into a ball (again, do not overwork the batter), flatten slightly into a disc and tightly wrap with plastic wrap. Place the dough in the refrigerator to chill for an hour or overnight (see notes).

Step 6

Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

Step 7

To roll the dough, lightly flour the work surface and the rolling pin and sprinkle a little flour on top of the dough. Or roll the dough between two pieces of plastic wrap.

Step 8

Start from the center and work out in all directions. If cracks form, wet your fingers with cold water and use extra dough to patch up spots, then roll over the cracks, as needed. Roll until the dough is about ¼ to ⅛ inch thick.

Step 9

Transfer to a pie dish by gently rolling the pastry so it wraps around the rolling pin then lay it on top of the pie pan/shell. Remove the excess pie dough and flute the dough.

Step 10

To parbake, bake the crust (with parchment paper and pie weights) at 375 F for 10 – 12 minutes or until edges start to brown. Carefully remove the pie weights and parchment paper. Prick the bottom of the crust with a fork. Then return the pie crust to the oven for 5-6 minutes or until the bottom is golden brown. Remove pie crust from the oven and set aside.

Step 11

Reduce oven temperature to 350 F while you make the egg batter. See notes.

Step 12

In a large bowl, whisk/beat together the eggs, milk, coconut cream, garlic powder, salt, and pepper until combined. Set aside.

Step 13

Sprinkle fresh or cooked greens, 3/4 cup cheese and the additional vegetables or protein onto the bottom of the pie crust. Pour the egg/milk batter on top. Sprinkle with remaining 1/4 cup cheese.

Step 14

Place in the oven on the center rack and bake until the center is just about set, about 45 to 55 minutes.*  If the outer crust begins to brown quicker than total cook time, cover crust with foil or a pie crust shield.

Step 15

Allow the quiche to cool and settle for 10 minutes before serving. Store the cooled leftovers in an airtight container in the fridge for up to 4 days.