Gluten Free Quiche Lorraine

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. Follow my easy recipe and bring joy to the faces of your loved ones.

Here’s a peek into my kitchen during the quiche making process. 

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.

Print Pin

0 from 0 votes

Gluten Free Quiche Lorraine

Deliciously light recipe for Gluten Free Quiche Lorraine

Course Appetizer, Main Course, Side Dish

Cuisine American

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4

Author Barbara Bianchi

Ingredients

• 1 frozen gluten free pie crust
• 4 slices Applegate no nitrate bacon
• 1/3 cup Gruyère cheese shredded
• 1/4 cup onion minced
• 2 eggs
• 1 cup heavy cream
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. 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.

did you make this recipe? We want to see! Take a pic, tag @glutenfreehomestead on Instagram, and hashtag it #glutenfreehomestead