Gluten Free Dairy Free Quiche Lorraine

Total time1 hr 55 min

Prep time30 min

Cook time55 min

A rich, custardy filling of eggs and full-fat coconut milk gets savory depth from crisp bacon and softened shallots, with just a touch of Dijon and nutmeg rounding out the flavor. The crust comes together with cold, cubed dairy free butter worked into a tender dough, blind-baked until pale gold before the filling goes in for that classic quiche structure. Baked low and slow until the center sets into a gentle, custardy wobble, this one slices clean and holds its shape beautifully. It's a comforting, brunch-table favorite, and it's a great pick for a gluten free spread — no one reaching for a slice will guess otherwise. Serve it warm or at room temperature alongside a simple green salad for an easy, satisfying meal.

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Ingredients

6 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp salt
½ cup dairy free butter, cold and cubed
3–4 tbsp ice water

For the filling

6 oz bacon, cut into ½-inch pieces
½ cup shallots, thinly sliced
4 large eggs
1 can (13.5 oz) full-fat coconut milk
½ tsp dijon mustard
¼ tsp ground nutmeg
½ tsp salt
¼ tsp black pepper

Instructions

1
In a large mixing bowl, whisk together the flour and salt. Add the cold cubed dairy free butter and use your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water one tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or wet. Shape into a disk, wrap tightly, and refrigerate for 30 minutes.
2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any overhang to about 1/2 inch, fold it under, and crimp the edge. Prick the bottom all over with a fork.

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