Gluten Free Mini Quiche Lorraine
These little quiches are everything you want from a classic Lorraine — buttery, flaky pastry shells packed with crispy bacon, nutty Gruyère, and a silky egg-and-cream custard kissed with freshly grated nutmeg. The secret to a crust that actually holds together and tastes like the real thing is a well-made gluten free flour blend combined with xanthan gum, cold cubed butter worked in by hand, and a short rest in the fridge before rolling. That chilling step is non-negotiable: it keeps the butter cold so the shells bake up tender and golden rather than dense or crumbly. The filling comes together in one bowl, and layering the bacon and Gruyère directly into each shell before pouring the custard over the top means every single bite is loaded. You get 12 individual portions from one batch, which makes these ideal for brunch spreads, holiday entertaining, or meal-prepping a week of satisfying breakfasts. A slow, gentle wobble in the center when you nudge the tin is your cue that the custard is perfectly set — not overcooked, not soupy. Finish with a scatter of fresh chives and serve them warm or at room temperature; either way, they disappear fast.
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Learn more →Ingredients
12 servings
For the crust
- 1 ½ cups gluten free flour blend
- ½ tsp xanthan gum (omit if your blend already contains it)
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the filling
- 6 strips bacon, cut into small pieces
- 3 large eggs
- ¾ cup heavy cream
- ¼ tsp freshly grated nutmeg
- ¼ tsp black pepper
- ¼ tsp salt
- ¾ cup gruyère cheese, finely shredded
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Whisk together the gluten free flour blend, xanthan gum, and salt in a large mixing bowl. Add the cold cubed butter and work it in with your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
- 2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just comes together; add the remaining 1 tbsp if the dough is still crumbly. Press the dough into a flat disc, wrap it tightly, and refrigerate for 30 minutes.
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