This gluten-free quiche Lorraine has a homemade gluten-free pie crust with a custard filling of crispy bacon, sautéed onions, and Gruyère cheese. It works for almost any occasion: brunch, lunch, a light dinner, or something to bring to a gathering where you need to feed a crowd. It takes some time because you need to blind bake the crust first, but most of that is hands-off.
It also reheats well, which means you can make the whole thing a day ahead and just warm it before serving. I’ve made this for Easter brunch and holiday mornings more times than I can count, and it holds up every time.
Why You’ll Love This Recipe
Searching for more gluten-free egg recipes? spinach feta egg muffins / gluten-free breakfast casserole / gluten-free mini quiches
Ingredient Notes
- Gluten-Free Pie Crust – A homemade gluten-free pie crust gives this quiche its signature flaky texture, but you can use a store-bought crust in a pinch. Look for one that is 9-inch in diameter.
- Bacon – Thick-cut bacon works best. The chunkier pieces hold up in the custard and give the quiche some substance in every bite.
- Onion – A yellow onion adds natural sweetness when sautéed. Dice it finely so it blends seamlessly into the filling, or swap for shallots for a milder flavor.
- Gruyère Cheese – Gruyère is the classic choice for its nutty, creamy flavor, but you can substitute Swiss or Emmental cheese if needed. Shred it yourself for the smoothest melt.
- Eggs – Use large eggs (50g each when measured in the shell). A different size will throw off the custard ratio and affect how the filling sets.
- Whole Milk and Heavy Cream – The whole milk balances the heaviness of the cream while keeping the custard smooth. I don’t recommend substituting skim milk or a non-dairy alternative as the texture won’t be the same.
- Ground Nutmeg – Just a pinch of nutmeg adds a warm, aromatic note to the custard. Don’t overdo it.
Make it Your Own
While it may be tempting to switch out the heavy cream for something lighter, pairing heavy cream with whole milk creates a velvety custard that’s perfectly balanced, neither too heavy nor too light.
Recipe FAQs
The quiche is ready when the center is just set and jiggles slightly when you gently shake the pan. You can also check with a thermometer. It should read 165°F when fully cooked.
Yes. Skipping this step will give you a soggy, undercooked bottom crust. The blind bake sets the crust before the wet custard goes in, which is what keeps it flaky. If you don’t have pie weights, dried beans or uncooked rice work just as well.
Yes. Gruyère is the classic choice for quiche Lorraine, but Swiss or Emmental are the closest substitutes. Cheddar works too if that’s what you have on hand, though it will give you a sharper, more pronounced flavor.
Expert Tips
Storage Instructions
Refrigerator: Store leftover quiche in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 4 days.
Freezer: For longer storage, freeze the quiche by wrapping it in plastic wrap and aluminum foil, then place it in a freezer-safe bag or container for up to 3 months.
Reheat: to reheat refrigerated quiche, place it in a 325°F oven for 10-15 minutes or until warmed through. For frozen quiche, reheat directly from the freezer at 350°F for 20-25 minutes, covering with foil to prevent over-browning. Avoid reheating in the microwave if you want to keep the crust crispy. I personally enjoy reheating single slices in the air fryer. Place in the air fryer and reheat at 320F for 5-8 minutes until warmed through. The crust stays really crispy and buttery this way!
Serving Suggestions
A slice of quiche on its own is a full meal, but a simple green salad, my farmer’s market salad, or roasted broccoli and potatoes on the side rounds it out nicely. For a brunch spread, I’ll put this out alongside fresh fruit and a pitcher of mimosas.
My cranberry mimosa works well in the fall and winter, and my apple cider mimosa is a good choice around Thanksgiving. If you’re doing a full brunch table, my gluten-free mixed berry muffins are an easy addition that bake ahead well too.
Gluten-Free Quiche Lorraine
Ingredients
Ingredients:
- Homemade Gluten-Free Pie Crust - this recipe makes two 9-inch pie crusts, you’ll only need one so you can either make a half batch or freeze the 2nd disk for later
- 6 (227 g) thick-cut slices bacon - diced (about 8oz)
- 1 cup (160 g) finely diced onion - from about ½ large onion
- 1½ cups (170 g) freshly shredded Gruyère cheese - divided (about 6 oz total)
- 4 (200 g) large eggs
- ¾ cup (180 g) heavy cream
- ¾ cup (183 g) whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg
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Instructions
Prepare the pie crust:
- Prepare a full batch of my Homemade Gluten-Free Pie Crust. Cut the dough in half and wrap each disk individually in plastic wrap. You'll only need one disk for this recipe. Refrigerate until ready to use and freeze the other disk for later.
- Preheat your oven to 400°F (205°C).
- Remove the pie dough disk from the refrigerator. Use a rolling pin to press down on it a few times to soften it. Dust your rolling pin and a piece of parchment paper with gluten-free flour.
- Roll out the dough into a large circle on the parchment paper until it is about ¼ inch thick and 12 inches in diameter for a 9-inch pie dish.
- Place the pie dish upside down on the center of the rolled-out dough. Using the parchment paper for support, carefully flip the dough and pie dish over so the dough lines the inside of the dish. You want about 1.5 inches of overhang on all sides. Fold the overhang under itself to create a thick edge and flute with your fingers to create a crimped edge.
- Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake at 400℉ for 20 to 25 minutes, until the edges are golden and the bottom looks dry and matte. Remove the parchment and weights. Let the crust cool slightly while you make the filling. Reduce the oven temperature to 350°F (176°C).
Prepare the Filling:
- In a skillet over medium heat, cook 6 (227 g) thick-cut slices bacon until crispy. Remove with a slotted spoon and drain on paper towels.
- In the same skillet, sauté 1 cup (160 g) finely diced onion in the bacon fat until softened, about 3 to 4 minutes. Remove from heat.
Assemble the Quiche:
- Spread the bacon and onion evenly over the bottom of the blind-baked crust.
- Top with 1 cups (113.34 g) freshly shredded Gruyère cheese.
- In a bowl, whisk together the 4 (200 g) large eggs, ¾ cup (180 g) heavy cream, ¾ cup (183 g) whole milk, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and ⅛ teaspoon ground nutmeg until smooth.
- Pour the custard slowly over the filling, stopping just below the edge of the crust. Top with the remaining 0.5 cups (56.66 g) freshly shredded Gruyère cheese.
Bake:
- Place the quiche on a baking sheet and bake at 350℉ for 35-40 minutes, until the center is just set and jiggles slightly when you shake the pan. The internal temperature should be about 175°F/80°C (which will carry over to about 180°F/82°C while cooling) when you insert a thermometer into the center of the quiche.
- Let the quiche cool for 10-15 minutes before slicing and serving.
Notes
- Gluten-Free Pie Crust: This recipe uses one disk from a full batch of my gluten-free pie crust. Freeze the second disk for later.
- Blind baking: Don’t skip this step. It prevents a soggy bottom crust. If you don’t have pie weights, dried beans or uncooked rice work just as well.
- Drain the Bacon – Make sure to drain the cooked bacon on paper towels to avoid adding extra grease to the quiche.
- Bake on a Sheet Pan – Always place the pie dish on a baking sheet to catch any drips and make it easier to transfer to and from the oven.
- Storage: Refrigerate leftovers covered for up to 4 days. Reheat in a 325°F oven for 10 to 15 minutes, or in the air fryer at 320°F for 5 to 8 minutes for a crispier crust.
