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.
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
- 8 oz Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
- 6 ½ oz Bacon (about 5 strips), cubed, cooked
- 1 cup Milk
- ½ cup Cream
- 4 Eggs
- ¼ tsp Salt
- ½ cup shredded Gruyere cheese
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.
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.
Thoroughly whisk together the milk, cream, eggs and salt.
Sprinkle the Gruyere and bacon on the bottom of the quiche crust and fill with the egg mixture.
Bake at 350°F until filling is set in the center, 40 – 45 minutes. Let cool at least 15 minutes before serving.