This classic gluten-free Quiche Lorraine sits on a flaky gluten-free crust and is filled with a thick-cut bacon, shredded gouda, shallots, and fluffy eggs.
Table of Contents
- This recipe is…
- Why You’ll Love This Quiche Lorraine Recipe
- Gluten-Free Quiche Lorraine Ingredients
- Recipe Variations and Modifications
- The Best Gluten-Free Pie Crust Options
- Option 1: Homemade Gluten-Free Pie Crust
- Option 2: Gluten-Free Ready-Made Pie Crust
- Option 3: Alternative Crust
- Option 4: Make a Crustless Quiche
- How to Make Quiche Lorraine
- Recipe Tips
- How to Serve
- How to Store and Reheat
- Frequently Asked Questions
- More Favorite Brunch Recipes
- Gluten-Free Quiche Lorraine Recipe
This recipe is…
Quiche Loraine is a classic for a reason: made with fluffy eggs, smoky bacon, rich cheese and heavy cream, and bright herbs — all in a tender and flaky pie crust — it’s a luxurious breakfast dish that feels special (but is actually a cinch to throw together).
Our gluten-free quiche recipe even has a few upgrades from the classic: gouda cheese adds a lovely layer of smokiness, shallots offer more delicate flavor than plain onions, and thyme adds bright herbal notes.
It’s the perfect luxe egg dish to serve a group for weekend brunch with a fruit salad, for lunch alongside our fresh Arugula Salad with Lemon and Sea Salt or 3-Greens Salad, or for a special holiday breakfast with our Blueberry Sweet Potato Breakfast Meatballs or Maple Bacon Pancake Muffins.
Why You’ll Love This Quiche Lorraine Recipe
- A totally crowd-pleasing recipe that feeds 6!
- 4 delicious options for gluten-free pie crust
- Super customizable recipe is easy to make your own with different veggies, cheeses, herbs, and more. You can also add proteins, and make a dairy-free quiche recipe.
Gluten-Free Quiche Lorraine Ingredients
Quiche Lorraine is the perfect addition (or main event!) to your brunch spread. Here’s what you’ll need to grab from the store to make it. Find ingredient notes (including substitutions and swaps) below.
- Pie Crust – we’re using a flaky pie crust – homemade OR from the freezer, your call! If you’re going homemade, homemade gluten-free pie crust is our favorite.
- Bacon – salty bacon adds great texture and flavor!
- Shallots – thinly-sliced shallots add a rich flavor to the mix – be sure to saute them first!
- Butter – you’ll use about a teaspoon of butter to saute the thinly-sliced shallots.
- Shredded Gouda Cheese – DROOLING! Though the cheese is optional, this shredded gouda takes our Quiche Lorraine to the next level.
- Eggs – 6 eggs, and…
- Heavy Cream – …1/4 cup heavy cream gets whisked together to form a custardy quiche base.
- Dried Thyme, Salt, and Pepper – simple seasonings are all we need here (thanks to the flavors from the gouda, bacon, and shallots!)
- Fresh Parsley (optional) – fresh parsley makes for a really pretty (and yummy!) garnish, but is totally optional!
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
Here are a few easy ways to tailor this recipe to your liking:
- Heavy cream swaps – We chose to use heavy cream for this quiche, but you can also use an equal amount of milk, half-and-half, or coconut milk or almond milk for a dairy-free option!
- Choose your cheese – We went with gouda cheese for this quiche recipe because it has a lovely mild flavor and is super creamy. But you could really use any cheese you like: Gruyere is the most traditional cheese to use in quiche and has a wonderful nutty flavor. Swiss cheese, cheddar cheese, and jack cheese are also great options, or you could even use crumbled goat cheese or feta too.
- Veggies – If you don’t have shallots on hand, you can use diced onions instead! Other veggies perfect for quiche include leafy greens like spinach and kale, thinly sliced mushrooms, zucchini, asparagus, and even corn and broccoli.
- Proteins – In addition to bacon, sausage, ham, prosciutto, and shredded meats like chicken or pork all work great here.
The Best Gluten-Free Pie Crust Options
Pie crust is definitely the most intimidating part of quiche, but we’ve got 4 options below so you can find the perfect crust for you.
Option 1: Homemade Gluten-Free Pie Crust
Though store-bought pie crust is absolutely acceptable, if you want to go the extra mile (and it’s worth it, I promise!), this pie crust is superb and can be made completely Paleo-friendly OR gluten and nut-free. Both options are delicious!
Option 2: Gluten-Free Ready-Made Pie Crust
The easiest option here is to use a store-bought gluten-free pie crust. You will typically find these crusts in the frozen food aisle of your local grocer – not by the classic Pillsbury crusts! Here are a few recommended options:
- Wholly Wholesome – These crusts are what we’ve seen most widely available, and in addition to being gluten-free they are also dairy-free and vegan-friendly.
- Whole Foods Bakehouse – Whole Foods carries their own line of gluten-free baked goods in the freezer aisle, including pie crusts. These are a go-to when the holidays roll around.
- Kinnikinnick Gluten-Free Pie Crust – We love Kinnikinnick’s product line and these pie crusts look incredible! These can also be found on the freezer aisle.
Option 3: Alternative Crust
If you want to skip the traditional pie crust altogether, here are a few more options for you!
- Thinly Sliced Potato Crust – Thinly slice potatoes or sweet potatoes, then lay them on the bottom of your pie plate, brush with oil, and bake for about 20 minutes before filling with your quiche.
- Hash Browns or Shredded Zucchini – Frozen, defrosted hash browns or shredded zucchini also make for a great crust option. You won’t need to bake these before filling with the quiche.
Option 4: Make a Crustless Quiche
Finally, you can also make a crustless quiche! Simply omit the pie crust, grease the dish you are using with butter so that the quiche will come out of the pan easily, and bake according to instructions. Even without the crust, your quiche will still taste incredible.
How to Make Quiche Lorraine
Here’s how this easy quiche recipe comes together with just 20 minutes of prep.
Step 1: Preheat an oven to 350 F. Add butter to a small saucepan over medium heat. Add the sliced shallots. Cook for 5-6 minutes, until slightly browned.
Step 2: In a medium bowl, whisk the eggs, cream, salt, pepper, and thyme.
Step 3: Place the crust in a pie dish, then add the cheese, bacon, and shallots. Pour the egg mixture over top.
Bake for 30-35 minutes until fully set. It should no longer jiggle in the middle. Let sit for 5-10 minutes, then slice and serve!
Recipe Tips
Add the gouda to the pie crust – Want to make this quiche extra luxe? Sprinkle extra shredded gouda over the bottom of the crust, then add the other fillings. Each slice will have an equal amount of tasty goodness, and it also helps to keep the crust from getting soggy.
Thick-cut bacon – Standard thin-cut bacon works well here, but batons of thick-cut bacon would be extra delicious here!
How to Serve
Serve this gluten-free quiche warm or at room temperature alongside a sweet brunch option (think: cinnamon roll coffee cake, cinnamon french toast bake, or homemade blueberry scones) and a nice fresh green salad (think: this Spring salad or a simple arugula salad). A carafe of grapefruit mimosas, pitcher of sparking rose sangria or lemon ginger punch finishes off the meal beautifully!
How to Store and Reheat
Quiche Lorraine can either be stored whole (in the same pie pan it was baked in, with saran wrap tightly overtop) or sliced (wrap each slice of quiche in parchment paper and store them in a gallon Ziploc bag) in the refrigerator. To reheat, simply put the quiche into a preheated 350°F oven until warmed through.
Frequently Asked Questions
First off, what is a Quiche Lorraine?! A quiche, in general, is a French tart filled with an egg and milk (or heavy cream) custardy base, veggies, cheese, and meat. Quiche didn’t originate in France though, it was actually first enjoyed in Germany, but is now a staple in French cuisine! The quiche variation known as Quiche Lorraine, however, did originate in France, and is simply put, a quiche with lardons (or bacon) and cheese!
Though similar egg-based breakfasts, breakfast casseroles, frittatas, and quiche are not the same thing. Here’s the run-down on all three:
Breakfast Casserole – made up of eggs and veggies (plus any flavor-boosters you choose to add), a breakfast casserole is typically crustless (sometimes you’ll see the use of a potato crust like in our Easy Paleo Breakfast Casserole) and baked in the oven. A breakfast casserole may or may not contain milk or cream to make the filling a little creamier, but it isn’t quite a custard like you would find in quiche.
Frittata – also crustless and made up of eggs, veggies, and flavor-boosters, a frittata is first cooked in a skillet on the stovetop (until the eggs are just set on the bottom) and is then finished off in that same skillet in the oven. A frittata does not typically contain any additional milk or cream – just eggs!
Quiche – typically made in a buttery pie crust, quiche is filled with veggies and an egg + milk (or cream) mixture to form a custard. Quiche is also cooked in the oven but takes a bit longer to cook because of the custard filling.
Yes, quiche contains gluten, but only in the crust! It is very easy to make quiche gluten-free by using one of several gluten-free crust options we cover above.
Here we chose to use gouda cheese because it has a lovely mild flavor and is super creamy, but you could really use any cheese you like! Gruyere is the most traditional cheese to use in quiche and has a wonderful nutty flavor. Swiss cheese, cheddar cheese, and jack cheese are also great options, or you could even use crumbled goat cheese or feta!
We chose to use heavy cream for this quiche, but you can also use an equal amount of milk, half-and-half, or coconut milk or almond milk for a dairy-free option!
You sure can..there are two ways to go about making your quiche ahead of time.
The first is simply following the steps exactly, allowing your finished quiche to cool, wrapping it in saran wrap or foil (once completely cooled – this is important to keep the steam from creating condensation on the top of your quiche!), and storing it in the fridge. When you’re ready to serve it, set the quiche (unwrapped) on the counter to get to room temperature, then slice and serve.
Alternatively, you can prepare all of your ingredients – make the pie crust if you’re choosing to go the homemade route, crisp and crumble the bacon, and saute the shallots – for a quick assemble and bake the day-of.
More Favorite Brunch Recipes
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Gluten-Free Quiche Lorraine
Ingredients
- 1 gluten free pie crust
- 6 ounces bacon, cooked and crumbled
- 2 shallots, thinly sliced
- 1 teaspoon butter or olive oil
- 1/2 cup shredded gouda cheese, optional – omit for dairy-free
- 6 eggs, whisked
- 1/4 cup heavy cream, sub full-fat coconut milk for dairy free
- 1/4 teaspoon sea salt
- 1/4 teaspoon dried thyme
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 350 F.
- Add butter to a small saucepan over medium heat. Add the sliced shallots. Cook for 5-6 minutes, until slightly browned.
- In a medium bowl, whisk the eggs, cream, salt, pepper, and thyme.
- Place the crust in a pie dish, then add the cheese, bacon, and shallots. Pour the egg mixture over top.
- Bake for 30-35 minutes until fully set. It should no longer jiggle in the middle.
- Let sit for 5-10 minutes, then slice and serve!
Nutrition
A holiday morning staple in our household! I just prepped our Thanksgiving morning quiche and had to say I love this recipe so much, but what I love most is how my family will always associate the smell of it with our favorite holiday memories <3
That is just so so sweet, Stephanie! Makes us smile so big <3
This is my go to gluten free/dairy free quiche recipe. It’s such a flexible recipe and I’ve subbed a million things and it still comes out delicious. I’ve skipped cheese and done either vegan or the pourable dairy free cheese, used dairy free half and half/coconut milk/even plain almond milk. It always comes out perfect!
Awe! That is awesome, Stephanie! We are so so happy you love it so much!! Thank you so much for taking a moment to share!
Made this for brunch today and it was a hit!!
Yay! Thank you for sharing, Ann!
This is a fantastic recipe! I’ve made it twice in the last 10 days. I did substitute out the shallot with green onion (3 Tbsp). Delicious and will be a regular rotation in my meal plans. I also made the pie crust recipe.
That is awesome, Jamie! Thank you for taking a moment to share!
Could you swap the bacon for sausage?
Sure!!
How long would you bake it from frozen?
After watching you make this on your IG story, I decided to give this a whirl and it was delicious! This was my very first quiche and I’m happy to say I didn’t mess it up. Coming from someone with Lauren-esque cooking skills (though I do own a cutting board), it’s quite an impressive feat. If I can make it, anyone can make it! Thanks for your walk through, Cassy!
So glad you loved it, Amanda!! Thank you for sharing this with us!
What frozen/pre-made gluten free pie crust would you recommend. I’ve had a hard time finding one that I like. Thanks!
We just use whatever we can find, Michelle! They can be hard to find at grocery stores, so we tend to just grab whichever brand they have!
Wholly Wholesome is my favorite store bought option. I get them at Sprouts!
So good to know…thanks, Kristin!
Could you make this without a crust for a low-carb option?
Absolutely!
I made this and froze it for Xmas morning, but just saw in the email that you’re supposed to bake the crust first? I just froze it all raw together. Do you think this will work or do I need to start over? Thanks in advance!
Hi Christianne, our hunch is that it won’t bake up well since you froze it raw. I just realized you don’t need to pre-bake the crust, but if you want to freeze it ahead I’d recommend baking the whole recipe, then freezing!
So should I thaw and bake or just start over?
I’d recommend starting over, though you can still bake it and give it a try!
So I decided to just try it and it worked out great!! My husband said it’s the only quiche he’s ever liked! Thanks for a great recipe!
Oh my this looks so tasty! And happy Mother’s Day last Sunday!
How would you modify this for dairy free?
Omit the cheese, sub full-fat coconut milk for the cream, and saute the shallots in the dairy free fat of your choice instead of butter!