Red Meat Allergy Friendly Gluten Free Mini Quiche Lorraine
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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
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 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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