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Gluten Free Quiche Lorraine

This classic gluten free Quiche Lorraine delivers rich, creamy custard in a buttery crust. It is perfect for brunch or any time you want to impress.
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Equipment

  • food processor
  • 9-inch pie dish
  • pie weights

Ingredients

For the Crust

  • 1 1/4 cups Gluten Free All-Purpose Flour Blend
  • 1/4 cup Tapioca Starch
  • 1/2 tsp Salt
  • 1/2 cup Cold Unsalted Butter (cubed)
  • 1 Egg Yolk
  • 2 tbsp Ice Water

For the Filling

  • 6 slices Thick-Cut Bacon (chopped)
  • 1 cup Gruyere Cheese (shredded)
  • 4 Large Eggs
  • 1 1/2 cups Heavy Cream
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 tbsp Fresh Chives (chopped)

Instructions

  • Make the crust by combining the gluten free flour blend, tapioca starch, and salt in a food processor. Add the cold cubed butter and pulse 10 to 12 times until the mixture resembles coarse crumbs. Add the egg yolk and ice water, then pulse just until the dough comes together. Wrap in plastic wrap, flatten into a disc, and refrigerate for 30 minutes.
  • Preheat the oven to 375 degrees F. Roll the chilled dough between two sheets of parchment paper into a 12-inch circle. Transfer it to a 9-inch pie dish, pressing it into the bottom and up the sides. Trim any excess and prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans.
  • Blind bake the crust for 15 minutes. Remove the parchment and weights, then bake for another 5 to 7 minutes until the bottom looks dry and lightly golden. Remove from the oven and reduce the temperature to 350 degrees F.
  • While the crust bakes, cook the chopped bacon in a skillet over medium heat for 6 to 8 minutes until crisp. Transfer to a paper towel-lined plate to drain.
  • Scatter the cooked bacon and shredded gruyere evenly over the bottom of the par-baked crust.
  • In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt, and black pepper until smooth. Pour the custard mixture over the bacon and cheese in the crust.
  • Bake for 35 to 40 minutes until the filling is set around the edges but still has a gentle jiggle in the very center. Let the quiche cool on a wire rack for at least 15 minutes. Sprinkle with fresh chives, then slice and serve.
Course: Main Course
Cuisine: French
Keyword: brunch, gluten-free, quiche lorraine, savory pie
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8 slices

Nutrition

Serving: 1serving | Calories: 441kcal | Carbohydrates: 18g | Protein: 13g | Fat: 35g
Calories: 441kcal
Cost: $18