Pescatarian Quiche Lorraine

Total time1 hr 55 min

Prep time30 min

Cook time55 min

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Ingredients

6 servings

For the crust

1 ¼ cups gluten free flour blend
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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¼ tsp salt
½ cup (1 stick) unsalted butter, cold and cubed
3–4 tbsp ice water

For the filling

6 oz bacon, cut into ½-inch pieces
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
4 scallions, green tops only, thinly sliced
3 large eggs
1 cup heavy cream
½ cup milk
¾ cup gruyère cheese, finely grated
¼ tsp freshly grated nutmeg
¼ tsp black pepper
¼ tsp salt

Instructions

1
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.
2
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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