Meaningful Eats
Gluten-Free Quiche Lorraine
6 people
This gluten-free quiche lorraine includes a creamy filling and a tried-and-true gluten-free pie crust. Made with cream, bacon and Swiss cheese, this quiche is a classic.This quiche is delicious for breakfast, brunch or dinner. I love it as a make-ahead option for holidays and special occasions.
Ingredients
For the Crust:
- 8 tablespoons butter (1 stick)
- 3 tablespoons ice water
- 1 1/2 tablespoons sour cream
- 1 1/2 teaspoons white vinegar or rice vinegar
- 1 cup + 2 tablespoons gluten-free 1:1 baking flour (185 grams)
- 1 teaspoon sugar
- 1/2 teaspoons salt
For the Filling:
- 8 slices bacon
- 1 medium onion finely diced
- 4 eggs
- 1 cup heavy whipping cream
- 1 cup milk
- 1 tablespoon gluten-free 1:1 baking flour
- 1/2 teaspoons salt
- dash nutmeg
- 1 1/2 cups freshly shredded Swiss cheese (6 oz)
Instructions
Make the Crust:
- Cut the butter until small ¼-inch pieces and freeze for 10-15 minutes.
- Combine the ice water, sour cream, and vinegar in a small bowl. Whisk until smooth and set aside.
- Process the flour, sugar and salt in the bowl of a food processor until combined. Scatter the butter over top and pulse until the butter is the size of large peas, about 10 pulses.
- Add the sour cream mixture and pulse until the mixture begins to clump around the blade, about 10 pulses.
- Turn the dough out onto a piece of plastic wrap. Gather into a a flat disc and wrap tightly in the plastic wrap. Refrigerate for 1 hour or up to 2 days.
- Let the dough sit at room temperature for 15 minutes before rolling. Roll the pie crust between 2 large pieces of plastic wrap.
- After rolling, remove the top piece of plastic wrap and flip into a 9-inch pie plate. Gently ease the dough into the edges of the pan before removing the 2nd piece of plastic wrap. Trim any excess edges with scissors and shape the edges as desired.
- Wrap the shaped pie crust loosely in plastic and place in the freezer for 15 minutes or up to 1 hour until chilled and firm.
Make the Filling:
- Cook the bacon over medium-low heat until crisp. Place on a paper-towel lined plate to cool then crumble.
- In the pan you used to cook the bacon, pour off all but 2 tablespoons of the bacon grease. Add the onion and cook over medium-high heat until softened, about 6-8 minutes. Let the onion cool.
- In a medium bowl, whisk together the eggs, cream, milk, flour, salt and nutmeg until smooth. Stir in the Swiss cheese, bacon and onion.
- Preheat the oven to 450F. To help the pie crust keep its shape, press 2 layers of foil into the crust to line it. Bake the crust for 10-12 minutes, until nearly done. This will ensure the quiche crust is crispy on the bottom.
- Reduce the oven temperature to 325F. Pour the filling into the hot crust and bake for 45-50 minutes, until the center is set. (I test the middle with a knife or toothpick and make sure it comes out clean.)
- Let cool at least 20 minutes before serving. This quiche can also be cooled and served at room temperature. Store in the refrigerator and reheat slices individually for up to 3 days. Enjoy!
Notes
NOTE ON THE CRUST: It’s very important to use the listed ingredients and follow the directions when making this pie crust. I’ve tested it many times to get it just right.
MAKE-AHEAD/STORAGE: This quiche is a great make-ahead option. You can store it in the refrigerator for up to 3 days. You can reheat individual slices in the microwave or wrap the entire quiche in foil and warm in the oven at 325F for 10-15 minutes (or until warmed through) before serving.
Nutrition
Calories: 660kcal | Carbohydrates: 36g | Protein: 17g | Fat: 50g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 801mg | Potassium: 387mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1304IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 3mg