Plantain Quiche (Gluten Free Quiche Recipe)

A slice of plantain quiche served on a white plate with the full baked quiche in the background.

Plantain Quiche (Gluten Free Quiche Recipe)

This plantain quiche always stands out on the table at breakfast or brunch. With a gluten-free plantain crust and a rich, creamy filling packed with cheese, it’s a simple twist that feels just as satisfying as a traditional quiche.

Course Breakfast

Cuisine Caribbean

Keyword gluten free quiche, plantain quiche, quiche with plantain crust, vegetarian quiche

Prep Time 20

Cook Time 30

Servings

Calories 337kcal

Equipment

Medium Saucepan to boil plantains
Colander for draining
Mixing Bowl or large measuring cup (for filling)
Whisk
Knife
cutting board
Grater for garlic and nutmeg
9-inch pie dish or quiche dish
flat-bottom cup

Ingredients

3 Plantains (yellow with no black spots)
1 tsp salt
1 cup heavy cream
4 large eggs
1 tsp spicy brown mustard
4 cloves garlic (grated)
1 tsp ground nutmeg
8 ounces extra sharp cheddar cheese (shredded)
1/2 red bell pepper (finely chopped)
2 scallions (thinly sliced)
1 wiri wiri pepper (finely chopped, optional)

Instructions

Peel the plantains and cut them into 2-inch rounds. Place them in a saucepan with enough water to cover and season with 1 teaspoon of salt. Add the saucepan to high heat and bring to a boil. Cook until fork-tender (about 5 minutes). Drain, then crush with fork until smooth.
Preheat the oven to 350 °F. Add the plantains to a pie or quiche dish and press them in to form a crust, covering the bottom and coming up the sides. Use the silicone spatula to spread the plantains evenly across the pan, creating a crust about 1/4 to 1/2 inch thick.
In a large measuring cup, whisk together the heavy cream, eggs, mustard, wiri wiri pepper (if using) grated garlic and grated nutmeg until fully combined, then set aside.
Fill the plantain crust with cheese (reserving about 1/2 cup for the top), then add the bell peppers, scallions in an even layer over top.
Pour the milk and egg mixture you set aside earlier into the pan, covering the cheese. Then top with the remaining cheese.
Bake for 25-30 minutes, until the center is set and a tooth pick inserted comes out clean. Remove from the oven and let cool for 20 minutes before slicing up and serving.

Nutrition