“Delightful Gluten-Free Quiche Lorraine Recipe: A Mouthwatering Brunch Favorite”
Discover this delectable gluten-free quiche Lorraine recipe, perfect for a delightful brunch experience. This sensory feast features a flaky crust and delicious filling of bacon, eggs, and cheese. Enjoy a cinematic journey through flavors and textures with each bite.
Allergens
Eggs, Dairy (Milk and Cheese), Soy (Potentially in Store-bought Pie Crust)
Ingredients
- 1 gluten
- free pie crust (store
- bought or homemade)
- 6 large eggs
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon nutmeg
- 1 cup shredded Gruyere cheese
- 8 slices of bacon, cooked and chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the gluten free pie crust and fit it into a 9 inch pie dish. Trim and flute the edges.
- In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg.
- Sprinkle half of the shredded Gruyere cheese evenly over the bottom of the prepared pie crust.
- Add the cooked and chopped bacon on top of the cheese layer.
- Pour the egg mixture over the bacon and cheese layers in the pie dish.
- Sprinkle the remaining Gruyere cheese evenly over the top.
- Bake the quiche for 35 40 minutes, or until a knife inserted in the center comes out clean. Let it cool slightly before serving.
Chef’s Insight
Pre-bake the pie crust for 10 minutes at 375°F (190°C) before adding the filling to prevent a soggy bottom.
Notes
Serve with a fresh green salad for a well-rounded brunch meal.