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Home » Recipes » Gluten Free Breakfast Recipes

Gluten Free Quiche Lorraine

Published: Mar 29, 2021 · Modified: Apr 20, 2025 by Kim · This post may contain affiliate links · 4 Comments

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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.

slice of gluten free quiche lorraine on white plate
 

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? 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.
 
whole quiche on a cake stand
 

What Type of Pan Should I Use?

 

The pan I used to make this quiche is a specific quiche pan with a removable bottom. 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.

 
slice of quiche on white plate with a sprinkling of chives
 

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.

slice of quiche on white plate with rest of quiche on cake stand in the background.

Gluten Free Quiche Lorraine

Kim
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.
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 42 minutes mins
Total Time 1 hour hr 12 minutes mins
Course Breakfast
Cuisine French
Servings 8 slices

Ingredients
 

  • 1 gluten free pie crust (blind baked)
  • 8 slices bacon, cooked and chopped
  • 2 cups (8oz or 225g) Gruyere or Swiss cheese, divided
  • 6 large eggs, at room temperature
  • 1 cup (240ml) heavy cream
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne (or more to taste)
  • ⅛ teaspoon ground white pepper (black pepper may be substituted)
  • ⅛ teaspoon ground nutmeg
  • fresh chives for sprinkling on top, if desired
Get Recipe Ingredients

Instructions
 

  • Prepare the pie crust according to recipe directions for blind baking, placing it into a removable-bottom quiche or tart pan (or pie pan).
  • Preheat the oven to 350° F.
  • Sprinkle bacon and half the cheese over the bottom of the cooled 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.
Keyword Gluten Free, quiche lorraine
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

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Comments

  1. Linda Cain says

    June 16, 2024 at 6:26 am

    The best quiche I have ever made since I was told to go gluten free and that was 1993! The pastry recipe is amazing. I also have had great success with multi grain bread and cinnamon & raisin loaf. I have about 10 different GF cookery books and have tried hundreds of different recipes but yours are just way better than anyone else. Thank you Kim.

    Reply
  2. Julia Stippler says

    May 30, 2022 at 12:00 pm

    Love this recipe ! It is delicious and the Quiche–filling can easily be altered to what you have lying around in your fridge. Greetings from Germany

    Reply
    • Kim says

      June 04, 2022 at 7:22 am

      Thank you, Julia! I'm so glad you enjoyed the quiche 😊

      Reply
  3. Lorraine lsincla@ says

    May 06, 2021 at 6:52 pm

    Excellent crust I added 1 fine chopped green onion. & a wee bit if red pepper about 1/4 cup . Everyone enjoyed the quiche had enough left over for 2 lunch’s. will make again. Next time I will try using 18% cream to reduce calories. Or even canned 2% milk.

    Reply

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Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

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