This gluten free quiche Lorraine is easy to make, has very few ingredients, and tastes amazing! It’s perfect for breakfast or as a light lunch.
Just so you know, real men DO eat quiche! Haha!!! Have you ever heard that saying, the one that says “real men don’t eat quiche?” Well, it’s not true because my husband LOVES this quiche and he isn’t afraid to say so either! I know it’s a joke, but I wonder where that saying ever started, or why. Is it because quiche is supposed to be a dainty little thing only fit for a lady’s luncheon or something?
What is Quiche Lorraine?
Quiche Lorraine is a savory custard pie made with eggs, bacon, and cheese. What could be better than anything that contains bacon and cheese, am I right? (https://cozumelparks.com/) It was apparently the first known quiche to Americans and since then quiche has been blowing up in our country. I think that might be where the saying about real men not eating quiche came into play because ladies started serving it with asparagus and everything else under the sun in it. After they took the bacon away, none of the men wanted it anymore. That’s my theory and I’m sticking with it, haha!!
The Ingredients Needed for Gluten Free Quiche Lorraine
There are very few ingredients in gluten free quiche Lorraine and it comes together in no time. It’s such a great option for a breakfast, brunch, or even a light lunch with a side salad:
- Gluten free pie crust–if you’ve never made my gf pie crust before, it is SO easy, rolls out beautifully, and can be made and stored in the freezer for when the “quiche” craving hits (or any pie craving for that matter). There are also some gluten free ready-made pie crusts in stores (although they won’t be NEARLY as good as this one!). I’m telling ya, this gluten free pie crust might be the best pie crust you’ll ever have!!
- Bacon–don’t do the jarred (fake) bacon bits, please! You need REAL bacon because it’s the main flavor in this quiche. Anything else would be an insult to your poor quiche.
- Cheese–I’m pretty confident traditional quiche Lorraine is made with gruyere, which is a type of Swiss cheese, but regular Swiss or even cheddar can be used instead.
- Heavy cream–I suppose you could use half and half, but I wouldn’t go anything lower than that in terms of fat content. Heavy cream is really what makes it so luxurious.
- Eggs–you can’t make a quiche without eggs.
- Spices–the usual salt and pepper (or white pepper if you have it), plus a touch of cayenne and nutmeg.
- Chives–this is my mom’s recipe and although the original recipe called for green onions, she changed it to chives and then I changed it to sprinkling them on top instead of mixing them throughout the entire quiche. Whatever you choose to do is completely up to you.
What Type of Pan Should I Use?
The pan I used to make this quiche is a specific quiche pan with a removable bottom. You can find it here on Amazon. However, any pie pan will do fine for this quiche or even a tart pan. However, if you use a tart pan, make sure it’s a pretty large capacity because the filling first rises and then will fall after it’s removed from the oven. So to avoid any spillage, I’d suggest using a tart pan bigger than 8 or 9 inch, like an 11 or 12-inch wide size.
Real men DO eat quiche, so make this gluten free quiche Lorraine for your man, or your woman or whomever you want to feed! It’s perfect for Easter brunch, a spring breakfast, or a light lunch with a side arugula salad.
Gluten Free Quiche Lorraine
- 1 unbaked gluten free pie crust
- 8 slices bacon, cooked and chopped
- 2 cups (8 ounces or 225 g) Gruyere or Swiss cheese, grated and divided
- 6 large eggs, at room temperature
- 1 cup (240 ml) heavy cream
- ½ tsp salt
- ⅛ tsp ground red pepper (cayenne), or more to taste
- ⅛ tsp ground white pepper (or ground black pepper)
- ⅛ tsp ground nutmeg
- fresh chives for sprinkling, if desired
Prepare the pie crust according to recipe directions and place it into a removable-bottom quiche or tart pan (or pie pan). Freeze the crust while preheating the oven to 400° F.
Remove the crust from the freezer and place it on a baking sheet. Line it with parchment paper (or foil). Fill the parchment or foil with rice, beans, or pie weights and bake the crust for 8 minutes. Remove the crust from the oven and carefully remove the parchment and beans. Crust will only be partially baked and only beginning to turn a very light brown. Turn the oven temperature down to 350° F.
Sprinkle bacon and half the cheese over the bottom of the crust.
In a large bowl, whisk together the eggs, heavy cream, salt, and both peppers. Pour egg mixture into the pie crust. Sprinkle the rest of the cheese and the nutmeg over the top. Bake for 35-40 minutes, or until set. Let stand for 10 minutes before cutting and serving.
Quiche can be served warm or at room temperature. Store in the refrigerator for up to 3 days.