Gluten Free Quiche Lorraine with Bacon and Gruyère

Total time2 hr 25 min

Prep time30 min

Cook time55 min

Gluten Free Quiche Lorraine with Bacon and Gruyère

Golden, crisp-edged crust cradles a savory custard filling that's rich with eggs, cream, and a touch of nutmeg for warmth. Smoky lardons of bacon and sweet softened shallot get tucked beneath a generous layer of nutty, melted Gruyère, so every slice delivers that classic salty-savory pull. The custard bakes to a gentle, barely-set wobble in the center, then firms up perfectly as it rests — the mark of a proper quiche done right. It's an elegant enough dish for a weekend brunch spread, but simple enough to make on a weeknight and enjoy for days. This one is a great choice for a gluten free table, and it slices as beautifully as it tastes.

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Ingredients

6 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp salt
½ cup (1 stick) unsalted butter, cold, cut into ½-inch cubes
3–4 tbsp ice water

For the filling

6 oz thick-cut bacon, cut into ½-inch lardons
1 medium shallot, finely minced
4 oz gruyère cheese, coarsely grated (about 1 cup)

For the custard

3 large eggs
1 cup heavy cream
½ cup whole milk
½ tsp salt
¼ tsp black pepper, freshly ground
⅛ tsp freshly grated nutmeg

Instructions

1
Make the crust: Whisk together the flour and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in 3 tbsp of ice water and stir with a fork until the dough just comes together; add the remaining 1 tbsp water only if the dough is still crumbly. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.
2
On a lightly floured surface, roll the chilled dough into a 12-inch round about 1/8 inch thick. Drape it over the rolling pin and transfer it into a 9-inch pie dish, pressing gently into the bottom and sides. Trim the overhang to about 1/2 inch, fold it under, and crimp the edge. Refrigerate the shell for 15 minutes while you preheat the oven to 375°F (190°C).

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