Red Meat Allergy Friendly Quiche Lorraine
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Learn more →Ingredients
6 servings
For the crust
- 1 ¼ cups gluten free flour blend
- 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 tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 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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