Studded with fragrant fresh thyme and sauteed leeks, this gluten free brie and pear quiche recipe with a gluten free crust is a stunning centrepiece for your next summer gathering. The end result was gorgeous - people actually ‘wow’ed when I serve my gluten free quiche. But the real key here was the flavour - rich, sweet, and creamy all at the same time.
Pears of course contain antioxidants and are a good source of fibre, Vitamin C, potassium and folic acid (which can be particularly important if you’re working on growing a little life, or if you just want to strengthen your own). Thyme is like nature’s cure-all: it is thought to have antifungal, antibacterial and insecticidal, and at one time was even considered a cure for the Black Death. And brie cheese? Well, baked brie is just delicious. I made the crust gluten-free and crumbly, the perfect consistency for a savoury quiche crust (or pie, if you add more sugar). The sauteed leeks came as a savoury flavour booster, the ultimate balance to the sweetness of the pear and the creaminess of the cheese.
Like my roasted pepper quiche, it's always a hit and very customizable. Don't let blind baking the crust scare you off. I have made this gluten free crust time and time again, so this recipe is basically foolproof!
Ingredient Highlight: Pears
In my parents’ house there was always a bowl of fruit on the table. Nectarines, mandarins, apples and bananas would take their turns as seasons changed, occasionally making room for a more “exotic” fruit like strawberries or persimmons. But the one constant in that fruit bowl in recent years has become the pear.
The cheese platters in our house started incorporating pears. The strudel became a pear strudel. And the one constant in our fruit bowl, the pillar around which all else turns and changes, became the pear.
While finding fresh pears year-round is easy to do in Israel, the land of constant fruit, it is much harder in Canada. Ontario pears appear in August, and stay until October. BC pears are with us until January. Quebec pears, which are hard to find in stores and are mainly available at farmers’ markets, boast a longer growing season (July to April) - but I have never seen them before the late summer.
If you're looking to explore more pear-based recipes, consider trying the Fennel Salad with Pears for a refreshing side dish or the Gluten-Free Pear Shortcake for a delightful dessert.
Top Tips for a Flaky Crust
Keep ingredients ice-cold: Use chilled butter and ice-cold water so fats stay solid and form steam pockets during baking.
Minimize handling: Mix just until combined. Overworking gluten-free dough develops unwanted structure and leads to toughness.
Chill thoroughly: Refrigerate the shaped dough for at least an hour to firm the fats and allow moisture to distribute evenly.
Seal with egg wash: After blind baking, brush the inside of the shell with beaten egg white and return briefly to the oven—this barrier keeps the bottom crisp when you add a wet filling.
For more information on making gluten free doughs, read my flaky gluten free pie crust.
Directions to Make Gluten-Free Quiche with Pear and Brie
Make Gluten Free Dough:
- Pulse gluten free flour, salt, butter, and thyme in a food processor. Use short bursts until the mixture resembles coarse crumbs.
- Pour in beaten egg and pulse just until a rough dough forms (don't overdo it!)
- Turn the dough out, shape it into a flat disk, wrap tightly in plastic, and chill in the fridge for at least one hour.
Top Tips: If the dough is still powdery, add one tablespoon of ice-cold water; if it’s sticky, pulse in another tablespoon of flour.
Blind-Bake the Gluten-Free Crust:
- Once chilled, place the dough on a large piece of parchment and roll it into a circle and place it into quiche pan. Press it gently into the sides and bottom, then prick the base all over with a fork to let steam escape.
- Put in freezer and preheat the oven.
- Line the crust with parchment and fill with pie weights or dried beans.
- Bake for 15 minutes, remove weights, and return for another 5–7 minutes until just turning golden.
Assemble and Bake:
I recommend doing this step while the gluten free crust is in the oven.
- Heat oil over medium–low heat and sauté the white part of one chopped leek until translucent. Let it cool.
- In a bowl, whisk yogurt, eggs, the leeks, thyme, and salt and black pepper to taste.
- Remove the crust from the oven and arrange thin slices from four ripe pears in a spiral. Layer brie slices on top, pour in the egg-yogurt mixture to fill the pan, and nestle thyme sprigs on the surface.
- Return to the oven, baking until the filling is set and the edges of the crust are a deep golden brown.
Enjoy as it, with heavy cream or fruit. I also recommend serving it as part of a larger breakfast spread. Over Shavuot, I make this quiche with cottage cheese blitzes or and my Israeli shakshuka to feed the whole family
Storage Instructions for Quiche and Gluten-Free Quiche Crust
To store leftovers, allow the quiche to cool to room temperature. Cover it tightly with plastic wrap or aluminum foil and refrigerate for up to three days. For longer storage, wrap individual slices in plastic wrap and place them in an airtight container or freezer bag before freezing. When ready to serve, thaw overnight in the refrigerator and reheat in a 325°F (160°C) oven for 10-15 minutes, or until warmed through. Avoid microwaving, as it can make the crust soggy.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Gluten Free Brie and Pear Quiche
Ingredients
Crust (for one 9-inch quiche pan plus 3 mini individual quiches, OR one 11-inch quiche pan):
- 300 g 2 cups + 2 tablespoons all purpose gluten-free flour
- ¼ teaspoon salt
- 200 grams of cold butter cubed
- 2 sprigs of thyme leaves torn off and sprigs discarded
- 1 egg beaten
Filling:
- 1 leek white parts only, chopped
- 4 California Bartlett pears cut in half and then sliced thinly
- 450 g brie cheese sliced into ½-inch thick slices (you want the cheese to be noticeable)
- ½ cup yogurt
- 3 eggs
- 7 few sprigs of fresh thyme 4 with leaves torn off and sprigs discarded, and 3 whole
- Salt and pepper to taste
Instructions
- Prepare the dough: Process GF flour, salt, butter cubes and thyme in a food processor using short bursts (pulses) until a crumbly mixture is obtained. Add a beaten egg and process in pulses until you get a ball of dough. If the dough is dry and crumbly, add a tablespoon of cold water; if it is sticky, add another tablespoon of GF flour and process for a few more seconds.
- Take dough out of food processor and shape into a pita. Wrap in plastic wrap and transfer to refrigerator for 1 hour.
- While dough is cooling, prepare filling: heat two tablespoons of oil in a medium-sized pan. Add chopped leeks and sautee on low-medium heat until they are translucent. Set aside to cool.
- Once dough has cooled, cut a large piece of parchment paper. Roll out the dough on a large piece of parchment paper to a circle about ½-inch (1-cm) thick; cut a 12-inch round shape for a 9-inch pan, and use the rest for an individual quiche in a ramekin, or a 14-inch round for an 11-inch pan. Transfer the dough to the pan and press it to the bottom and sides. Prick dough with a fork and freeze for another half an hour.
- Preheat the oven to 180 degrees.
- In a bowl combine yogurt, eggs, leeks, thyme leaves, salt and pepper.
- After half an hour, remove quiche form from freezer. Arrange pear slices in spiraling circles. Cover with brie cheese slices. Pour quiche mixture. Top with remaining whole thyme sprigs.
- Bake for 35-45 minutes, until the dough is completely golden and the top of the quiche has browned around the edges.
Irene says
Sounds and looks delicious ! Perfect combination
kseniaprints says
Thanks Irene! Everyone loved it here.