If you’ve been looking for the best gluten free egg quiche for weekend brunch, spring hosting, the holidays, or an Easter table, this easy Gluten Free Quiche Lorraine is perfect for you. It has everything: crispy bacon, a savory cheesy filling, and a beautiful fluted crust that is easy to make (and makes it look fancy).
I used a 9.5-inch ceramic tart pan in this recipe, and I really love the look and ease it gives. It is rich, savory, and just elegant enough to impress people without being hard to pull off. This version uses a gluten free quiche crust (packaged and roll-out style), so it has that classic quiche feel without the gluten.
*Don’t want to mess with a roll-out crust? You can use a frozen gluten free pie crust in this recipe instead. I used a roll-out style in a ceramic tart pan for a prettier brunch presentation, but a standard frozen gluten free pie crust works fine if you want to keep things extra easy.
Why Pick This Recipe?
There are a lot of quiche recipes out there, but I love this one because it keeps the classic Quiche Lorraine style while making it more approachable for gluten free entertaining.
Why this recipe is a favorite of mine:
- It uses a store-bought gluten free pie crust (with clean ingredients), which makes it much easier
- The bacon, shallots, and Gruyere combination is classic and hard to beat
- The custard is creamy, rich, and made easily
- The ceramic tart pan gives it a prettier presentation than a standard pie plate
- It works well for brunch, holidays, meal prep, or even a light dinner
If you need a gluten free egg quiche that still feels classic but still unique, this is a great one.
What Is Quiche Lorraine?
Quiche Lorraine is the classic French version of a quiche that’s typically made with eggs, cream, and bacon (and sometimes shallots). A lot of modern versions also use cheese, though older versions tend to focus more on the bacon-and-custard base. Quiche is essentially just the broader category and can include all kinds of fillings: spinach, mushrooms, ham, etc.
Quiche Lorraine vs. Quiche
Quiche Lorraine is the classic bacon version/style and quiche is essentially the overall category. So, all Quiche Lorraines are quiches, but not all quiches are Quiche Lorraines.
The recipe below is close to the classic bacon-and-custard vibe, with Gruyere added for extra richness and flavor.
Ingredients
You’ll find the full ingredient list in the recipe card, but here’s the general breakdown of what makes this quiche so good:
- Refrigerated: Gluten free pie crust*, bacon, eggs, heavy cream, Gruyere cheese
- Produce: shallots, fresh chives or parsley for garnishing
- Dry: sea salt, paprika, nutmeg
*Gluten free pie crust details – I used a roll-out style crust for my 9.5-inch ceramic tart pan, but a frozen gluten free pie crust is an easy shortcut if you prefer.
If you’re wondering what usually goes into quiche, common fillings include:
- Bacon or ham (bacon for a classic recipe)
- Gruyere, Swiss, cheddar, or goat cheese
- And about 1-3 produce options: spinach, mushrooms, shallots or onions, asparagus, broccoli
Instructions
This quiche comes together in four easy parts: blind bake the crust, cook the bacon and shallots, whisk the custard, and bake until just set.
Blind baking the crust helps keep the bottom from getting soggy once the filling is added. From there, layer the bacon, shallots, and some of the Gruyere into the crust, then pour the egg and cream mixture over top.
Bake until the edges are set and the center has only a slight jiggle remaining. Let it rest before slicing so the filling can finish setting and it’s easy to slice.
What Type of Pan Should I Use for Quiche Lorraine?
I used a 9.5-inch ceramic tart pan, and it was a great choice for this recipe. A ceramic tart pan gives this quiche a fluted edge that looks especially pretty for spring brunch, Easter, or any gathering where you want the table to feel a bit more polished. It also tends to distribute heat gently, which helps the custard bake up nicely.
The one thing to keep in mind is that a tart pan is usually a little shallower than a deep-dish quiche pan, so you don’t want to overfill it. Stop pouring the custard about ¼ inch below the rim.
Tips and Tricks
- Blind bake the crust. Do not skip this step as blind baking gives the gluten free quiche crust a head start so it doesn’t get soggy under the custard.
- Bake on the middle rack or lower third of the oven. With a ceramic tart pan, either position works well. If your crust tends to stay pale or soft on the bottom, use the lower third. If your oven runs hot on the bottom or your crust browns quickly, use the middle rack.
- Use a sheet pan underneath. A sheet pan catches drips (especially since this tart gets a bit full), helps with stability, and makes it easier to slide the quiche into the oven without spilling.
- How to tell when it’s done. Take the quiche out when the edges are firm + the center has a slight jiggle but is no longer liquid. Do not want to wait until the middle looks totally firm in the oven, because it will firm up as it rests. *This prevents a dry or overcooked quiche.
- Go easy on wet add-Ins. If you choose to add extra vegetables or fillings, avoid using a lot of high-moisture ingredients without cooking them down first. They can throw off the texture and make the filling watery.
- Put cheese on the bottom too. Part of the cheese goes under the custard here for a reason. Tasting Table points out that a layer of cheese near the crust can help protect it from getting soggy as the quiche bakes.
FAQ
Yes, but some/not tons. Good options include sautéed mushrooms, cooked spinach, squeezed dry, asparagus or broccoli cut into small pieces, ham, and/or extra herbs.
*As mentioned in the Tips & Tricks section, avoid very wet vegetables unless you cook them down first. Too much moisture can make the quiche loose or watery.
Yes, as written, this is gluten free because it uses a gluten free pie crust. Just make sure the crust you buy is certified gluten free or clearly labeled gluten free.
Not as written. Traditional Quiche Lorraine is built around cream and cheese, and this version uses both heavy cream and Gruyere.
*If you need a gluten free dairy free quiche Lorraine style recipe, you could experiment with a dairy-free shredded cheese and a dairy-free cream substitute (such a coconut cream), but it will no longer have the same texture or flavor.
If looking for a crust free, gluten free dairy free quiche, that’s a better lane to explore separately than trying to force this exact Quiche Lorraine recipe into it.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
You can reheat slices in the oven at 325°F until warmed through. The microwave is usable but will make the crust a bit soft.
If you want an easy, fancy looking gluten free egg quiche for brunch, this one is perfect for you. It feels classic, looks beautiful in a tart pan, and has a rich bacon-shallot-Gruyere flavor that makes this Quiche Lorraine a staple for entertaining.
Here’s to brunches, beautiful times, sunshine, and of course, regaining our sparkle together,
✧❈✯✦Jenn✦✯❈✧
Gluten Free Quiche Lorraine
Ingredients
- 1 frozen or refrigerated 9-inch gluten free pie crust I use roll-out style, Sweet Loren’s®*
- ½ cup chopped shallots about 2 shallots
- ½ lb bacon about 6 slices, cooked and chopped (reserve some of the fat to use or if you forget, can use butter or olive oil)
- 1½ cups shredded Gruyere cheese
- 4 large eggs at room temperature
- 1¼ cups heavy cream
- ½ teaspoon salt
- ¼ teaspoon paprika
- Pinch ground nutmeg
- fresh chives or parsley for sprinkling on top, optional garnish
- *Kitchen materials: 9.5” ceramic tart pan* and pie weights I used rice on top of parchment paper instead of pie weights
Instructions
- *Preheat the oven to 350°F.
- Allow the crust to sit at room temperature for a few minutes, so it’s pliable. Unroll the dough and press it into your tart pan, easing it to (and up) the edges without stretching it. Trim off any excess dough that goes over the edges of the tart pan.
- Lightly prick the bottom with a fork. Line the top with parchment paper and fill it with pie weights. Blind bake for 12 minutes. Remove the parchment and weights, then bake for 5-8 minutes more, until lightly golden. Set aside to cool.
- Cook the shallots. In a small skillet over medium heat, sauté the shallots in 1-2 teaspoons of bacon fat for about 2 minutes, until softened.
- Layer the filling in the tart crust. Sprinkle the bacon and shallots over the bottom of the pre-baked crust. Add half of the shredded Gruyere cheese.
- Prepare the custard. In a large bowl, whisk together the eggs, heavy cream, salt, paprika, and nutmeg until smooth and fully combined. Pour the mixture into the crust, stopping about ¼ inch below the rim to prevent overflow. Sprinkle the remaining Gruyere over the top.
- Bake the quiche for 30-35 minutes, checking at 30 minutes. The quiche is done when the edges are set and the center has a slight jiggle but is no longer liquid. It will continue to firm up as it rests.
- Let the quiche rest for about 15 minutes before slicing. Garnish with fresh chives or parsley, if desired. Serve warm.
Notes
*Using a ceramic tart pan gives this quiche a beautiful, fluted edge that feels especially perfect for spring gatherings or Easter brunch. Ceramic tends to distribute heat gently and evenly, helping the custard bake up creamy without over-browning. It’s an easy way to make a classic quiche Lorraine look more elegant than a standard pie plate with no extra effort required.
Leave a Reply