Gluten Free 3 Cheese Quiche

3 Cheese Quiche

3 Cheese Quiche


  • 1 Package of Geefree Puff Pastry Dough

  • Gluten Free flour for dusting

  • 1 TBSP Extra Virgin Olive Oil

  • 2 Shallots, medium size, finely chopped

  • ½ tsp Salt

  • ½ tsp Pepper

  • 2 TBSP Roasted Red Pepper, finely chopped

  • 1 TBSP Fresh Parsley, finely chopped

  • ¼ C Half and Half

  • 8 oz Mascarpone Cheese, ROOM TEMPERATURE

  • 2 oz Cream Cheese, ROOM TEMPERATURE

  • 2 TBSP Blue Cheese, crumbled

  • 2 Eggs, Large, beaten

  • Tart/Tartlet Pans with removable bottom or any pan you want to use


  • Bring dough to room temperature.

  • Heat olive oil over medium heat, add shallots and salt/pepper.Sweat for 5 minutes.

  • Add roasted peppers and the parsley then sauté for an additional 2 minutes.

  • Add the half and half and reduce by half. Set aside to cool.

  • Mix the rest of the ingredients till fully incorporated then add cooled shallot mixture.

  • Preheat oven to 350°F. Dust the countertop. Grease a loose-bottomed tart/tartlet pan.

  • Take one sheet of dough and roll it out to approx. 1/8” thick.

  • Then use to line prepared pan, trimming to fit. Dough does shrink so leave a little extra above the lip of the pan. No blind baking needed.

  • Spread the quiche mixture over the bottom.

  • Bake for 35-40 minutes or until golden brown on top and cooked through.

  • Let cool 10-15 minutes.