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Gluten-Free 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:
- 8 slices of bacon, chopped
- 1 small onion, finely chopped
- 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 lightly floured surface and 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, then bake for an additional 5 minutes. Set aside to cool.
- In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside. In the same skillet, cook the chopped onion in the bacon drippings until softened. Remove from heat and let cool.
- Sprinkle the cooked bacon and onion over the bottom of the pre-baked crust. Sprinkle the shredded Gruyere cheese on top.
- In a bowl, whisk together 4 eggs, heavy cream, salt, pepper, and nutmeg. Pour the egg mixture over the bacon, onion, and cheese in the crust.
- Bake the quiche for 30-35 minutes, or until the filling 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!
Quiche Lorraine, a classic French dish, traditionally features a buttery crust filled with a savory custard, bacon, and cheese. However, for those with gluten sensitivities, a gluten-free crust offers a delicious alternative. Renowned chefs in the Lorraine region, such as Jean-Pierre Moullé, have adapted this timeless recipe to accommodate gluten-free diets, using a blend of gluten-free flours and butter to create a delicate, flaky crust. Today, restaurants like La Table de Jeanne in Nancy, France, serve exceptional gluten-free Quiche Lorraine, highlighting the importance of sourcing high-quality bacon and Gruyère cheese for an authentic flavor. Embracing alternative methods, some chefs also incorporate ingredients like almond flour or quinoa flour to achieve a delectable gluten-free crust.
75 min
8
320 calories
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