A classic French bistro quiche starts with a buttery, crisp crust and builds up to a rich, custardy filling loaded with crisp bacon, sweet scallion greens, and nutty Gruyère. The custard itself is simple and luxurious — eggs, heavy cream, and milk whisked smooth with a whisper of nutmeg — so every slice comes out silky and just barely set in the center. Blind-baking the crust first keeps the base from turning soggy, giving you that clean, structural bite under all that savory filling. Nudge the pan gently before pulling it from the oven; a slow wobble means it's ready, and a short rest lets the custard finish setting into perfect, sliceable wedges. It's an easy make-ahead brunch centerpiece, and it's a genuinely solid choice for a gluten free table, no hedging required.
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In a large bowl, whisk together the gluten free flour blend and 1/4 tsp salt. Add the cold cubed butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, stirring with a fork, until the dough just comes together and holds when pressed — it should not be sticky or wet. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter and 1/8 inch thick. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and up the sides. Trim any overhang to about 1/2 inch and fold it under to form a neat edge. Prick the base all over with a fork.
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