Gluten Free Quiche Lorraine (Edit recipe)

This gluten free Quiche Lorraine is easy to make, has very few ingredients, and tastes amazing! It's perfect for breakfast or as a light lunch.

10 minutes

42 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	379
Fat:	30 g
Carbohydrates:	0 g
Protein:	20 g
Cholesterol:	22 g
Sodium:	302 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Let Them Eat Gluten Free Cake

View original recipe

Serves: 8

Ingredients

1 Flaky All Butter Gluten Free Pie Crust (click for recipe), unbaked
8 pieces Bacon, slices, cooked and chopped
2 cups Swiss Cheese, grated and divided (or Gruyere)
6 Eggs, large, at room temperature
(240 ml) heavy cream(240 ml) heavy cream
.5 tsp Salt
1/8 tsp Cayenne Pepper, or more to taste
1/8 tsp White Pepper
1/8 tsp ground Nutmeg
Chives, for sprinkling, if desired

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the pie crust according to recipe directions and place it into a removable-bottom quiche or tart pan (or pie pan). Freeze the crust while preheating the oven to 400˚F.
Remove the crust from the freezer and place it on a baking sheet. Line it with parchment paper (or foil). Fill the parchment or foil with rice, beans, or pie weights and bake the crust for 8 minutes. Remove the crust from the oven and carefully remove the parchment and beans. Crust will only be partially baked and only beginning to turn a very light brown. Turn the oven temperature down to 350˚F.
Sprinkle bacon and half the cheese over the bottom of the crust.
In a large bowl, whisk together the eggs, heavy cream, salt, and both peppers. Pour egg mixture into the pie crust. Sprinkle the rest of the cheese and the nutmeg over the top. Bake for 35-40 minutes, or until set. Let stand for 10 minutes before cutting and serving.
Quiche can be served warm or at room temperature. Store in the refrigerator for up to 3 days.