Gluten Free Shallot Quiche Lorraine
Quiche Lorraine is one of those dishes that feels effortlessly elegant — the kind of thing you'd linger over at a Sunday brunch or serve to guests without a second thought. The challenge has always been the crust, since most traditional versions rely on all-purpose flour, making them completely off-limits for anyone avoiding gluten. This version solves that with a gluten free flour blend and a touch of xanthan gum, worked into cold butter until the dough is flaky and tender — genuinely indistinguishable from the classic once it's baked golden in the dish. The filling is pure, unapologetic richness: crispy bacon lardons, softened shallot, shredded Gruyère, and a silky custard of eggs, heavy cream, whole milk, and a whisper of freshly grated nutmeg. Blind-baking the crust first keeps the bottom from going soggy, and the slow wobble test at the end ensures that custard sets up perfectly — custardy and just barely trembling in the center. It serves six, so it's ideal for a relaxed weekend gathering or a make-ahead weeknight dinner that feels a little special. Let it rest before you slice, and you'll be rewarded with clean, beautiful pieces that hold their shape right through to the last bite.
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Learn more →Ingredients
6 servings
For the crust
- 1 ¼ 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 cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 6 oz thick-cut bacon, cut into ½-inch lardons
- 1 small shallot, finely minced
- 3 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- ¼ tsp freshly grated nutmeg
- ¼ tsp black pepper
- ¼ tsp salt
- ¾ cup gruyère cheese, shredded
Instructions
- 1
Whisk together the gluten free flour blend, xanthan gum, and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour 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. Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
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