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A slice of gluten-free quiche lorraine with bacon on a plate with a fork and few crumbs of the gluten-free pie crust on the plate.
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Gluten-Free Quiche Lorraine

This gluten-free quiche lorraine has a flaky homemade gluten-free pie crust filled with crispy bacon, sautéed onions, and Gruyère cheese in a creamy custard. Made with a combination of whole milk and heavy cream for the right texture. Perfect for breakfast, brunch, or a light lunch.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 30 minutes
Total Time 1 hour 55 minutes
Servings 8 servings
Metric - US Customary

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

**Use the toggle button above to turn the instruction photos on and off!

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.
    Uncooked gluten-free pie crust sitting in a pie dish sitting on a marble countertop.
  • 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.
    Image of uncooked gluten-free pie crust set in a pie dish, with parchment paper and pie weights resting in the pie dish
  • 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).
    Image of gluten-free pie crush in a pie dish on a marble countertop.

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.
    Close up image of bacon cooking in a large skillet.
  • 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.
    Chopped up onions, cooking in bacon fat in a large skillet.

Assemble the Quiche:

  • Spread the bacon and onion evenly over the bottom of the blind-baked crust.
    Image of gluten-free pie crust and cooked bacon in a pie dish.
  • Top with 1 cups (113.34 g) freshly shredded Gruyère cheese.
    Image of gluten-free pie crust, cooked bacon, and gruyère cheese in a pie dish.
  • 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.
    Image of heavy cream and milk whisked together in a clear mixing bowl.
  • 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.
    Image of cooked gluten-free quiche lorraine.

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.
    An overhead view of a fulled cooked gluten free quiche lorraine on a table with salt and pepper shakers off to the side.
  • Let the quiche cool for 10-15 minutes before slicing and serving.
    A partially sliced gluten-free quiche in a pie tin.

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.

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
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