Gluten-Free Quiche Lorraine
Elevate your brunch game with this classic Gluten-Free Quiche Lorraine! With a flaky homemade gluten-free pie crust, crispy bacon, sautéed onions, and creamy Gruyère cheese, this rich and flavorful quiche is perfect for breakfast, brunch, or a light lunch.
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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
**Use the toggle button above to turn the instruction photos on and off!
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.
Nutrition
Calories: 458kcal | Carbohydrates: 16g | Protein: 17g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 155mg | Sodium: 650mg | Potassium: 214mg | Fiber: 1g | Sugar: 3g | Vitamin A: 729IU | Vitamin C: 2mg | Calcium: 316mg | Iron: 1mg
