Indulgent German Gluten-Free Brunch: Mouthwatering Quiche Lorraine and Herb-infused Käsespätzle
Discover this scrumptious gluten-free German brunch featuring a flaky Quiche Lorraine and herb-infused Käsespätzle that will transport your taste buds to the heart of Germany with each bite.
Allergens
Dairy, Eggs
Ingredients
- For Quiche Lorraine: 1 9
- inch gluten
- free pie crust, pre
- baked 6 large eggs 2 cups heavy cream 1/4 teaspoon salt 1/4 teaspoon ground black pepper 8 oz smoked bacon, diced and cooked until crispy 2 cups shredded Swiss cheese
- For Herb
- infused Käsespätzle: 1 lb gluten
- free spätzle dough (store
- bought or homemade) 2 tablespoons unsalted butter 1/4 cup chopped fresh herbs (such as parsley, chives, and dill) 1 cup grated Swiss cheese Salt and pepper to taste
Instructions
- For Quiche Lorraine: Preheat oven to 350°F (175°C). In a large bowl, whisk together eggs, cream, salt, and pepper. Pour egg mixture over cooked bacon in the pre baked pie crust. Sprinkle shredded Swiss cheese on top of the egg mixture. Bake for 40 45 minutes or until a knife inserted into the center comes out clean. Let cool slightly before serving. For Herb infused Käsespätzle: Bring a large pot of salted water to a boil. Cook spätzle according to package instructions or recipe, then drain. In a large skillet, melt butter over medium heat. Add cooked spätzle and fresh herbs, stirring to coat. Season with salt and pepper to taste. Sprinkle grated Swiss cheese on top, and cook until the cheese is melted and bubbly. Stir gently to combine.
Chef’s Insight
The combination of flaky crust and tender spätzle creates a satisfying mouthfeel, while the aromatic herbs add freshness to each bite.
Notes
This recipe uses store-bought gluten-free pie crust and spätzle dough to make preparation easier.