Plantain Quiche

This plantain quiche is a crowd favorite for breakfast and brunch. The plantain crust keeps it gluten-free while still giving you that rich, creamy flavor you’d expect from a classic quiche.

Quiche with a Plantain Crust

It’s no secret that I love plantains, so using them as the base for this homemade quiche just made sense for me. When I’m making eggs for brunch, I like to switch things up a bit. The plantain crust brings a Caribbean-inspired twist and a subtle sweetness that balances so well with the savory filling.

Instead of a traditional pastry, the plantains create a soft, sturdy crust that holds everything together and adds a layer of flavor you don’t usually get in a quiche. The eggs and cheese bake up into that smooth, custard-like texture, while the plantain crust brings added depth and a flavor that stands out. Once you try it this way, it will become your go-to quiche recipe. If you’re looking for a fully gluten and dairy free version, I’ve shared that over in Caribbean Paleo.

And if you’re putting together a full spread, you can also try my Mini Quiche recipe for something more bite-sized.

Why You’ll Love This Gluten Free Quiche Recipe

• Great for Meal Prep: This quiche reheats really well, making it perfect for prepping ahead and enjoying throughout the week without losing texture or flavor.
• Perfect for Special Occasions: I’ve made this countless times for family, friends, and events. It always works for potlucks, Easter, brunch gatherings, and even baby showers because it’s easy to slice and serve.
• Naturally Vegetarian: This quiche is made without meat, making it a great option if you’re looking for a satisfying vegetarian brunch dish.
• Easy to Customize: You can switch up the fillings with whatever you have on hand, from vegetables to different cheeses, and it’s delicious every time.

Is quiche traditionally gluten-free?

No, traditional quiche is not gluten-free because it’s typically made with a pastry crust that contains wheat flour. The filling itself, made with eggs, cream, and cheese, is usually gluten-free, but the crust is what introduces gluten.

This plantain quiche is a naturally gluten-free alternative, using a crust made from mashed plantains instead of traditional dough. It gives you the same structure and flavor of a classic quiche, without the need for flour.

Ingredients for Plantain Quiche

Aside from the plantain crust, I kept the filling classic, just like a traditional quiche with eggs, cream, and cheese. I do like to add a wiri wiri pepper for a little Guyanese touch and a bit of heat, but that’s completely optional.

• Plantains: I use yellow plantains with no black spots because they’re just ripe enough to mash smoothly while still holding their shape as a crust. They add a subtle sweetness that balances the savory filling.
• Salt: This helps season the plantains as they boil and brings out their natural flavor, so the crust doesn’t taste flat.
• Heavy Cream: This is what gives the filling that smooth, custard-like texture. It helps the eggs set while keeping everything soft and rich.
• Eggs: The base of any homemade quiche. They bind the filling together and create that classic structure once baked.
• Spicy Brown Mustard: I like adding this for a bit of tang and depth. It rounds out the flavor without overpowering the rest of the ingredients.
• Garlic: Fresh grated garlic adds a savory layer that works really well with the cheese and eggs.
• Nutmeg: Just a small amount makes a difference. It adds warmth and enhances the overall flavor of the custard.
• Extra Sharp Cheddar Cheese: I always go for extra sharp because it brings a bold, savory flavor that stands up to the plantain crust.
• Red Bell Pepper: Adds a bit of sweetness and color, plus a slight crunch that contrasts nicely with the soft filling.
• Scallions: These bring a mild onion flavor that keeps the filling fresh and balanced.
• Wiri Wiri Pepper (optional): If I have it, I’ll add this for a little heat. It gives the quiche a subtle kick without overpowering everything else.

See recipe card for quantities.

How to Make Quiche with a Plantain Crust

Prepare the Plantains

I start by peeling the plantains and cutting them into about 2-inch rounds. I add them to a saucepan, cover with water, season with salt, and bring everything to a boil.

I cook the plantains until they’re fork-tender and cooked all the way through.

Once they’re done, I drain them and mash until smooth.

Make the Plantain Crust

I preheat my oven to 350°F, then press the mashed plantains into a pie or quiche dish to form the crust. I like to use the bottom of a measuring cup to spread it evenly and create a layer that’s about 1/2 to 3/4 inch thick. This step really sets the foundation for the plantain quiche.

Mix the Filling

In a large measuring cup, I whisk together the heavy cream, eggs, mustard, grated garlic, and nutmeg until everything is fully combined. This mixture comes together quickly and creates that smooth, custard-like filling. I set it aside while I prep the rest.

Assemble the Quiche

I start by adding half of the cheese into the plantain crust, then layer in the bell peppers, scallions, and wiri wiri pepper if I’m using it.

Next, I pour the egg mixture over everything, making sure it fills in all the gaps. I finish it off with the remaining cheese on top.

Bake and Serve

I bake the plantain quiche for about 25-30 minutes, just until the center is set and a toothpick comes out clean. Once it’s out of the oven, I let it cool slightly before slicing. It’s best served warm, whether on its own or with a fresh side.

Make Ahead & Storage Instructions

I like to prep this quiche ahead of time, especially when I’m hosting. You can assemble everything, cover it, and store it in the fridge, then bake it about 30 minutes before you’re ready to serve.

If you have leftovers, store them in an airtight container in the fridge for about 3-4 days. Reheat a slice in the microwave or warm it in the oven until heated through. It still tastes just as good.

Common Quiche Mistakes to Avoid

• Overbaking the quiche. I always keep an eye on the center because once it’s just set, it’s done. If you leave it in too long, the eggs can turn firm instead of having that soft, custard-like texture.
• Adding too much filling. It’s easy to want to load it up, but too much filling can keep the eggs from setting properly. I like to make sure everything is evenly layered so it bakes through.
• Skipping the rest time. Letting the quiche sit for a few minutes after baking makes a big difference. It helps everything set so you get clean slices instead of it falling apart.
• Using ingredients with too much moisture. If your vegetables release too much water, it can make the quiche soggy. I like to keep that in mind, especially with things like peppers or greens.
• Using the wrong plantains. For this recipe, I always use yellow plantains with no black spots. If they’re too green, they won’t mash smoothly, and if they’re too ripe, the crust can become too soft.
• Making the plantain crust too thin. I make sure the crust has enough thickness to hold the filling. If it’s too thin, it won’t hold together as well once sliced.

Quiche Filling Ideas

You can easily switch up the filling depending on what you have on hand. I like to stick with classic quiche combinations that pair well with the slight sweetness of the plantain crust.

• Meat: If you want to add meat, bacon is always a favorite for that smoky, savory flavor. You can also use sausage or even diced ham if you want something a little heartier.
• Cheese: I used extra sharp cheddar here for a bold flavor, but you can switch it up with cheeses like mozzarella, Gruyère, or feta depending on what you have. Each one gives the quiche a slightly different flavor and texture.
• Vegetables: This is where you can really make it your own. Spinach, mushrooms, bell peppers, or even caramelized onions all work well and pair nicely with the plantain crust.

Frequently Asked Questions for Plantain Quiche

More Brunch Recipes

Plantain Hash

Sweet Plantain Home Fries

Stuffed Eggs

Cassava Egg Ball

Bacon Egg Bites