Gluten Free Quiche Lorraine
This easy gluten free quiche Lorraine has a flaky gluten free quiche crust, crispy bacon, Gruyere, and a creamy custard filling. Perfect for brunch, Easter, or spring gatherings.
Servings: 6 servings
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
*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. Preparation for this: you can skip pressing the dough into a tart pan and simply prepare the quiche in the frozen crust according to package directions. Keep in mind that a standard frozen crust may be slightly smaller or deeper than a tart pan, so your bake time may vary a bit.
*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.
*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.