Lactose Free Gluten Free Quiche Lorraine
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!