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Gluten-Free Bacon and Mushroom Quiche Lorraine
Created by: Howcan Team
Ingredients
- For the crust:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 4-6 tablespoons ice water
- For the filling:
- 6 slices bacon, chopped
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- 1 1/2 cups shredded Gruyere cheese
- 4 large eggs
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- To make the crust, in a food processor, combine 1 1/2 cups gluten-free all-purpose flour and 1/2 teaspoon salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add 4 tablespoons of ice water and pulse until the dough comes together. If needed, add more ice water, 1 tablespoon at a time, until the dough holds together when pinched.
- Transfer the dough to a work surface, shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim any excess. Prick the bottom of the crust with a fork and line with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment paper, and bake for an additional 5 minutes, or until the crust is set but not browned. Set aside to cool.
- In a skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels. In the same skillet, sauté the mushrooms and onion until softened. Remove from heat and let cool slightly.
- Sprinkle the bacon, mushrooms, and onion over the bottom of the pre-baked crust. Sprinkle the shredded Gruyere cheese over the top.
- In a bowl, whisk together 4 eggs, heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground nutmeg. Pour the egg mixture over the bacon, mushrooms, and cheese in the crust.
- Bake the quiche for 30-35 minutes, or until the center is set and the top is golden brown. If the crust edges start to brown too quickly, cover them with foil.
- Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy!
The Bacon and Mushroom Quiche Lorraine is a classic French dish that has been enjoyed for centuries. Traditionally made with a buttery, flaky crust, this quiche is filled with savory ingredients like bacon, mushrooms, and cheese, all bound together with a rich custard. In recent years, the demand for gluten-free options has led to the creation of a version with a gluten-free crust, allowing those with dietary restrictions to savor this delectable dish. The origins of Quiche Lorraine can be traced back to the Lorraine region of France, where it was originally made with a bread dough crust. Over time, the recipe evolved to include a more familiar pastry crust, and variations with different fillings emerged. Today, chefs and home cooks alike continue to experiment with the traditional recipe, incorporating new ingredients and techniques to create unique interpretations of this beloved dish. When it comes to making a gluten-free Bacon and Mushroom Quiche Lorraine, the key lies in the crust. Achieving a flaky, flavorful crust without gluten can be a challenge, but with the right combination of gluten-free flours and a good understanding of baking techniques, it is absolutely possible. Almond flour, rice flour, or a blend of gluten-free flours can be used to create a crust that is just as delicious as the original. For those seeking the best version of this dish, renowned gluten-free bakeries and restaurants specializing in French cuisine are great places to start. These establishments often have skilled pastry chefs who have mastered the art of gluten-free baking, ensuring that every bite of the Bacon and Mushroom Quiche Lorraine with a gluten-free crust is a delight. In conclusion, the Bacon and Mushroom Quiche Lorraine with a gluten-free crust is a testament to the adaptability and timelessness of French cuisine. Whether enjoyed in a quaint bistro in Paris or lovingly prepared at home, this dish continues to captivate food enthusiasts around the world with its irresistible flavors and comforting appeal.
65 min
8
320 calories
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