This gluten-free Quiche Lorraine is the perfect balance of comfort and sophistication! The buttery, flaky crust paired with the rich custard filling of Gruyère, bacon, and sautéed onions makes it an instant crowd-pleaser. Whether for a cozy family brunch or a special gathering, it always feels like a treat.
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Searching for more gluten-free egg recipes? spinach feta egg muffins / gluten-free breakfast casserole / gluten-free mini quiches
Ingredients
TIP
While it may be tempting to switch out the heavy cream for something else, pairing heavy cream with whole milk creates a velvety custard that’s perfectly balanced—neither too heavy nor too light.
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 for its meaty texture and bold flavor. Opt for a high-quality brand, and avoid pre-cooked bacon for the best results.
- 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 – Large eggs, 50g each when measured in shell, are key to creating the custard base. I use large brown eggs that are cage-free.
- Whole Milk and Heavy Cream – I use a combination of both whole milk and heavy cream in my quiche recipe. The whole milk balances the heaviness of the cream while keeping the custard smooth. I don’t suggest using skim milk or another milk in this recipe, otherwise the texture can be affected.
- Ground Nutmeg – Just a pinch of nutmeg adds a warm, aromatic note to the custard.
Step-by-step instructions
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes! You can prepare the quiche up to a day in advance. Bake it fully, let it cool, and store it covered in the refrigerator. Reheat in a 325°F oven covered with foil for 15-20 minutes, or until hot in the center of the quiche, before serving.
Absolutely! Once baked and cooled, wrap the quiche tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
The quiche is ready when the center is just set and jiggles slightly when you gently shake the pan. You can take the internal temperature of the quiche with a thermometer and when it reaches 165°F, it’s fully cooked.
Expert Tips
Storage instructions
Storage: Store leftover quiche in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 4 days.
Freezer Option: 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
Quiche Lorraine is incredibly versatile and pairs beautifully with a light side salad, fresh fruit, or roasted broccoli and potatoes for a complete meal.
For a brunch spread, serve alongside my giant gluten-free brown sugar cinnamon pop tart, fresh orange juice, or even a mimosa. Depending on the season, my cranberry mimosa or apple cider mimosa are both great choices.
To mix things up, try adding sautéed spinach, mushrooms, or diced ham to the filling for extra flavor and variety. You can also experiment with different cheeses like cheddar, fontina, or goat cheese to put your own spin on this classic dish!
More gluten-free breakfast recipes to try
Did you make this recipe?
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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 thick cut slices bacon diced (about 8oz)
- 1 cup finely diced onion from about ½ large onion
- 1 1/2 cups Gruyère cheese shredded, divided (6 oz)
- 4 large eggs 200g
- 3/4 cup heavy cream
- 3/4 cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
Instructions
Prepare the pie crust:
- Prepare a full batch of my gluten-free pie crust. Cut the dough into two and wrap individually with plastic wrap. You'll only need one disk for this recipe. Refrigerate until ready to use. Freeze the other disk to use for later.
- Preheat your oven to 400°F (205°C).
- Take out the pie dough disk from the refrigerator. Use a rolling pin to press down on the pie crust disk a few times to soften it. Dust your rolling pin and a piece of parchment paper with gluten-free flour.
- Roll out the bottom crust into a large circle onto the piece of 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 to have about 1.5 inches of overhang on all sides. Take the overhang and roll it under itself to create a thick edge. Flute the edges using your gingers to create a crimped edge.
- Prick the bottom of the crust all over with a fork.
- Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 20-25 minutes, until the edges are browned and the bottom is no longer raw.. Remove the parchment and weights.. Let it 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 the chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels.
- In the same skillet, sauté the chopped onion in the bacon fat until softened, about 5 minutes. Remove from heat and let cool slightly.
Assemble the Quiche:
- Sprinkle the cooked bacon, sautéed onions, and shredded Gruyère cheese evenly over the partially baked crust.
- In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth. Pour this mixture over the bacon, onions, and cheese in the crust.
- Top with the remaining ½ cup of shredded gruyere cheese.
Bake:
- Place the quiche on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown. 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
- If you have celiac disease like me or are on a gluten-free diet for any reason, always be sure that you double check that all of your ingredients are gluten-free! Manufacturing practices and ingredients can change from time to time.
- I highly recommend making my gluten-free pie crust for this recipe.
- Blind Bake the Crust – Don’t skip pre-baking the crust! This step ensures the bottom stays crisp and doesn’t get soggy from the custard filling.
- 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.
