You’ll love this recipe for classic quiche Lorraine made in a gluten free pie shell. It’s healthy goodness in every bite for everyone at your table to enjoy.
Quiche Lorraine is a luscious classic egg dish from the Lorraine region in northeastern France. When prepared in a gluten free pie crust, everyone can enjoy a slice.
Have it on its own or pair it with this pomegranate spinach salad or with a cup of gluten free French onion soup.
Follow my easy recipe and bring joy to the faces of all your loved ones.
Here’s a peek into my kitchen during the quiche making process.
How To Make Gluten Free Quiche Lorraine
*Free printable recipe card is available at the end of the post.
Preheat oven to 350℉.
Thaw pie shell for 15 minutes. Prick thawed shell on the bottom and sides with a fork. Pre-bake shell for 12-15 minutes. Then let it cool.
Increase oven temperature to 375℉.
Meanwhile cook bacon, drain on paper towels, and chop into small pieces.
Sprinkle chopped bacon, shredded cheese and minced onion into pie crust.
Whisk together eggs, cream, salt, pepper and nutmeg in a bowl.
Then pour mixture over bacon, cheese and onion in pie crust and gently stir.
Bake at 375℉ for 30-35 minutes until egg custard is set and golden. You’ll know your quiche is done when a knife inserted 1 inch from the edge, comes out clean. Let stand for about 30 minutes before serving.
Yum! Could hardly wait to take the first bite of this beautiful quiche.
I hope you enjoy gluten free quiche Lorraine. And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP!
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Gluten Free Quiche Lorraine
Ingredients
- 1 frozen gluten free pie crust
- 4 slices bacon
- 1/3 cup Gruyère cheese shredded
- 1/4 cup onion minced
- 2 eggs
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
Instructions
- Preheat oven to 350℉.
- Thaw pie shell for 15 minutes. Prick thawed shell on the bottom and sides with a fork. Pre-bake shell for 12-15 minutes. Then let it cool.
- Increase oven temperature to 375℉.
- Meanwhile cook bacon, drain on paper towels, and chop into small pieces.
- Sprinkle chopped bacon, shredded cheese and minced onion into pie crust.
- Whisk together eggs, cream, salt, pepper and nutmeg in a bowl.
- Then pour mixture over bacon, cheese and onion in pie crust and gently stir.
- Bake at 375℉ for 30-35 minutes until egg custard is set and golden. You'll know your quiche is done when a knife inserted 1 inch from the edge, comes out clean. Let stand for about 30 minutes before serving.
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Suzi Shumaker says
Yum-o! thank you so much for this step-by-step tutorial with pics. I can’t wait to try it myself 🙂
Barbara says
Wonderful, Suzi. Hope you love it as much as we do.
Chantea says
I love it. Cooking and baking are one of my many passions. Thanks for sharing!
Barbara says
Thank you, Chantea.
Have a blessed week.
Caro Ness says
…never had gluten-free quiche lorraine but it sounds delicious!
Barbara says
Thanks for visiting, Caro.
When I serve this to my family, they devour it in minutes and the crust makes it safe and delicious for everyone.