GF Quiche Lorraine | Bob's Red Mill

Gluten Free Quiche Lorraine

by Cassidy Stockton in Gluten Free, Recipes

Quiche is one of our favorite meals at my house. In fact, if I want to truly surprise my husband with a meal that is a guaranteed win, I’ll whip up a quiche. It was one of the first dishes I mastered as a young person. The first time I made it, I misread the ingredient list and used a tablespoon of salt instead of a teaspoon and ended up with an salty, inedible quiche. My parents had a good laugh about it and we had to switch to plan B. When I was in college, my roommates would request it.

Quiche is a pretty simple meal that can be enjoyed any time of day- from breakfast to dinner. It’s so simple, that I’m not sure why more folks don’t make it regularly. I guess it could be that making a pie crust can be a little challenging, but otherwise, this is an easy meal that can be thrown together quickly (though it does take a while to cook). Luckily, our new Gluten Free Pie Crust Mix makes it easy to whip up a pie crust. This recipe only uses half of the package, but if this was my house, I’d just double the filling and make two- one for dinner and one for breakfast and lunch the next day.

This classic Quiche Lorraine blends creamy Gruyere with salty bacon for a more decadent quiche. Pair this with a green salad and fresh fruit for a light, summer meal.

GF Quiche Lorraine | Bob's Red Mill

Quiche Lorraine

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  15 minutes | Rest Time:  15 minutes | Cook Time:  65 – 75 minutes

Yield: 8 – 12 servings

Step 1

Roll prepared Bob’s Red Mill Gluten Free Pie Crust between two pieces of parchment paper or heavy duty plastic wrap, forming a 10-inch circle.  Remove the top layer of parchment or plastic and carefully invert dough into a 9-inch tart or quiche pan.  Remove remaining sheet of parchment or plastic and press crust into pan, trimming and fluting the edges accordingly.  Freeze at least 15 minutes.

Step 2

Preheat oven to 375°F.  Line the crust with parchment paper and fill with pie weights.  Bake for 25 – 30 minutes.  Remove from the oven, discard the pie weights and parchment.  Reduce the oven to 350°F.

Step 3

Thoroughly whisk together the milk, cream, eggs and salt.

Step 4

Sprinkle the Gruyere and bacon on the bottom of the quiche crust and fill with the egg mixture.

Step 5

Bake at 350°F until filling is set in the center, 40 – 45 minutes.  Let cool at least 15 minutes before serving.


About The Author
Cassidy Stockton Google: Cassidy Stockton
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5 Responses to “Gluten Free Quiche Lorraine”

  1. Is there a substitute I can use for the cheese?? Can I used egg substitute as well?
    I am not only lactose intolerant but have been diagnosis with celiac disease.
    Thank you in advance!

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