Mushroom Free Gluten Free Shallot Quiche Lorraine
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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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