Gluten Free Quiche Lorraine

With its well-known tradition, this gluten free quiche lorraine contains the richness any holiday brunch deserves. Serve it for any special occasion. Your guests will thank you for your efforts.

Gluten Free Quiche Lorraine


Yield: Makes 6 servings

Gluten Free Quiche Lorraine

A delicious long-time classic, gluten free quiche lorraine. Rich and simply delicious with your choice of flaky or classic crust recipes.


  • Choose Your Crust Recipe: 1/2 recipe Flaky, 1 recipe Traditional, or Easy to Handle Gluten Free Pie Crust Dough
  • 6 oz. gluten-free bacon*, cut into thin strips, fried, but still pliable/bendable (Hormel Black Label or Applegate)
  • 3 large eggs
  • 1 1/4 cups heavy whipping cream (or half-and-half or full-fat coconut milk)
  • 1 cup grated Swiss Cheese (or your favorite white cheese)
  • 1 Tablespoon rice flour or all-purpose gluten-free flour** (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper (or black)
  • 1/16 teaspoon ground nutmeg


  1. Prepare the crust at one of the links listed in the ingredients list. Line a 9 to 10-inch pie plate with the dough and trim the edges. Refrigerate the dough until firm, 20 to 45 minutes.
  2. When ready to bake, preheat your oven to 350ºF.
  3. Line the uncooked pie crust dough with parchment paper and fill with pie weights or dried beans. (If you do not line the dough with paper, the beans will embed themselves into the dough.)
  4. Place the crust on the center shelf of your oven and bake for about 10 minutes.
  5. Remove the paper and weights and bake for an additional 5 to 10 minutes. Do not turn off the oven. Transfer crust to a wire rack to cool.
  6. In a large bowl, whisk together the eggs and cream.
  7. In a separate bowl, toss cheese, if using, flour, as well as salt, pepper and nutmeg. Add to the egg/cream mixture whisk to combine.
  8. Pour into the par-baked crust and top with cooked bacon. Bake until the egg/cream mixture turns golden and puffs up a bit. When you shake the pan, the custard should giggle a little bit, about 30 minutes. (Cover the crust edges with aluminum foil when they reach your desired color, to prevent over-browning.)
  9. Transfer the baked quiche to a wire rack and allow to cool for about 10 minutes before serving.
  10. Serve with a baby green salad such as my Blackberry Avocado Salad with Candied Walnuts or Candied Walnut Cranberry Salad/


*Allergens will vary depending upon brand of bacon used.

**While flour is not mandatory, it provides a bit of structure to the custard and the quiche puffs up a bit more.

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