Seed Oil Free Gluten Free Quiche Lorraine
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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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