Gluten-Free Quiche Lorraine
This gluten-free quiche lorraine has a rich filling with eggs, cream, gouda, and bacon, and sits in a perfectly-flaky pie crust!
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Breakfast
Cuisine: French
Servings: 6 servings
Author: Amber Goulden
- 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
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!
Calories: 450kcal | Carbohydrates: 19g | Protein: 17g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 218mg | Sodium: 654mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin A: 529IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 2mg