Gluten Free Quiche Lorraine
Quiche Lorraine is one of those classic dishes that feels impossibly elegant yet deeply comforting — smoky bacon, nutty Gruyère, and a silky egg custard all nestled in a buttery, golden crust. The tricky part for anyone avoiding gluten has always been that crust, since most traditional recipes rely on all-purpose flour to get that perfect flaky texture. Here, a gluten free flour blend combined with cold butter and just enough ice water produces a dough that rolls out beautifully and blind-bakes into a crisp, sturdy shell that holds up to every bit of that rich custard filling. The custard itself — eggs, heavy cream, whole milk, and a whisper of freshly grated nutmeg — is naturally free of any wheat to begin with, so the filling needs zero substitutions to taste exactly as it should. Rendered bacon lardons and shredded Gruyère layered into the crust before the custard goes in mean every single slice is packed with flavor all the way through. The low-and-slow bake at 325°F keeps the custard tender rather than rubbery, and that gentle wobble in the center when you pull it from the oven is your cue that it's absolutely perfect. This recipe serves 6, making it an ideal centerpiece for a weekend brunch or a make-ahead dinner that slices beautifully straight from the fridge the next day.
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Learn more →Ingredients
6 servings
For the crust
- 1 ¼ cups gluten free flour blend
- ¼ tsp xanthan gum (omit if your blend already contains it)
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 6 oz thick-cut bacon, cut into ½-inch lardons
- 3 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp freshly grated nutmeg
- ¾ cup gruyère cheese, shredded
Instructions
- 1
In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum, and salt. Add the cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some 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 — it should hold when pressed but not feel sticky. Add the remaining 1 tbsp water only if needed. Shape the dough into a flat disk, wrap tightly, and refrigerate for 30 minutes.
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