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Recipes, Special Diets on July 30, 2014 by

Gluten Free Quiche Lorraine

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.

 

Comments

Trina says:

This looks sooooo good! I’m going to have to give this recipe a try!

Marie celli says:

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!
Marie

You can use Daiya (our preferred non dairy cheese) for the cheese with good results. For eggs, tofu is a good substitute, but if you can’t do eggs, I’m just going to suggest finding a different dish. This vegan quiche from The Gourmet Vegan looks pretty good, though, so you could try this with our GF Pie Crust Mix : http://www.theveganhousehold.com/mains/the-gourmet-vegan-cant-tell-the-difference-quiche/

carmen ramirez says:

Is there any way to get a list of the products that are gluten free and soy free?

Yes, I can send you a list of items that are free from gluten and those that are free from soy.

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