Rye Free 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
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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