Delectable Gluten-Free Quiche Lorraine with Herb-Roasted Potatoes
Discover this mouthwatering, easy-to-make Gluten-Free Quiche Lorraine with Herb-Roasted Potatoes recipe. Perfect for a weekend brunch or special occasion, it combines the flavors of bacon, Swiss cheese, and herbs in a golden pie crust, served alongside crispy, aromatic potatoes. Enjoy this scrumptious French-inspired dish that's perfect for anyone following a gluten-free diet.
Allergens
Eggs, Dairy (Cheese)
Ingredients
- 1 ready
- made gluten
- free pie crust
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 cup shredded Swiss cheese
- 4 slices bacon, cooked and crumbled
- 3 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together eggs, heavy cream, 1/4 teaspoon salt, black pepper, and nutmeg. Set aside.
- Place the gluten free pie crust in a 9 inch pie dish.
- Sprinkle 2/3 of the Swiss cheese evenly over the bottom of the pie crust. Top with crumbled bacon.
- Pour the egg mixture over the cheese and bacon, then sprinkle with remaining Swiss cheese.
- Bake for 40 45 minutes or until a knife inserted in the center comes out clean. Let cool slightly before cutting.
- While the quiche is baking, prepare the herb roasted potatoes. Wash and peel russet potatoes, then cut into 1 inch cubes.
- In a large bowl, toss the potato cubes with olive oil, thyme, rosemary, and remaining salt. Spread them evenly on a baking sheet lined with parchment paper.
- Bake at 425°F (218°C) for 20 25 minutes or until golden brown and tender, stirring occasionally.
Chef’s Insight
To achieve a perfect crust, par-bake the pie crust for 10 minutes before adding the filling.
Notes
This recipe can be adapted to include additional vegetables or proteins as desired.