Gluten-Free Quiche Lorraine

Ingredients

• 113 g (8 tablespoons; 1 stick)butter
• 45 ml (3 tablespoons)ice water
• 22 ml (1½ tablespoons)sour cream
• 7.5 ml (1½ teaspoons)white vinegar or rice vinegar
• 185 g (1 cup plus 2 tablespoons)gluten-free 1:1 baking flour
• 4 g (1 teaspoon)sugar
• 3 g (½ teaspoon)salt
• 8 slicesbacon
• 1 mediumonion, finely diced
• 4eggs
• 240 ml (1 cup)heavy whipping cream
• 240 ml (1 cup)milk
• 8 g (1 tablespoon)gluten-free 1:1 baking flour
• 3 g (½ teaspoon)salt
• A dashnutmeg
• 170 g (1½ cups; 6 oz)freshly shredded Swiss cheese

Instructions

1. 1

   Chill the butter

   Cut the butter into small pieces about 6 mm (¼ inch) across and freeze them for 10–15 minutes.

2. 2

   Mix the liquids

   Whisk the ice water, sour cream and vinegar together in a small bowl until smooth, then set aside.

3. 3

   Pulse the flour

   Process the flour, sugar and salt in a food processor until combined. Scatter the butter over the top and pulse about 10 times, until the butter pieces are about the size of large peas.

4. 4

   Form the dough

   Add the sour cream mixture and pulse about 10 times, until the dough starts to clump around the blade.

5. 5

   Chill the dough

   Turn the dough onto a piece of plastic wrap, gather it into a flat disc and wrap it tightly. Refrigerate for 1 hour or up to 2 days.

6. 6

   Roll the pastry

   Let the dough sit at room temperature for 15 minutes, then roll it between two large pieces of plastic wrap.

7. 7

   Line the tin

   Remove the top sheet of plastic wrap and flip the pastry into a 23 cm (9-inch) pie plate. Ease it into the edges before removing the second sheet; trim excess pastry with scissors and shape the edges as desired.

8. 8

   Chill the shell

   Loosely wrap the shaped pastry in plastic and freeze for 15 minutes to 1 hour, until chilled and firm.

9. 9

   Cook the bacon

   Cook the bacon over medium-low heat until crisp. Transfer it to a paper-towel-lined plate to cool, then crumble.

10. 10

    Soften the onion

    Pour off all but 30 ml (2 tablespoons) of bacon grease from the pan. Add the onion and cook over medium-high heat for 6–8 minutes, until softened, then leave it to cool.

11. 11

    Mix the filling

    In a medium bowl, whisk the eggs, cream, milk, flour, salt and nutmeg until smooth. Stir in the Swiss cheese, bacon and onion.

12. 12

    Blind-bake the crust

    Heat the oven to 230°C (450°F). Press two layers of foil into the crust to help it hold its shape, then bake for 10–12 minutes, until nearly done.

13. 13

    Bake the quiche

    Reduce the oven temperature to 165°C (325°F). Pour the filling into the hot crust and bake for 45–50 minutes, until the centre is set. Test the middle with a knife or toothpick; it should come out clean.

14. 14

    Cool before serving

    Let the quiche cool for at least 20 minutes before serving. It can also be cooled completely and served at room temperature.

15. 15

    Store the leftovers

    Keep the quiche in the refrigerator and reheat individual slices as needed, for up to 3 days.

What is Quiche Lorraine?

Quiche Lorraine is a savoury egg-and-cream tart associated with Lorraine in northeastern France. The familiar combination of bacon and a custard filling has inspired versions served for breakfast, brunch and supper.

This American-style version uses gluten-free pastry and adds Swiss cheese and onion to the bacon filling. Chilling and briefly baking the crust before filling it helps give the creamy quiche a more defined base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 17g protein, 36g carbs, 50g fat.

The pastry flour and milk contribute much of the carbohydrates, while butter, cream, bacon and cheese account for much of the fat. Eggs, bacon and Swiss cheese provide protein. Balance a slice with a generous serving of vegetables or salad.

Building the gluten-free crust

Cold butter: freezing the pieces before mixing helps keep them distinct in the flour. Pulse only until they resemble large peas, rather than blending them into a smooth paste.

Moisture: the ice water, sour cream and vinegar are combined before they go into the processor. Pulse until the dough begins to clump, then gather it by hand into a flat disc.

Rolling and lining the tin

Between the wrap: rolling the chilled dough between two sheets of plastic wrap makes it easier to handle. After removing the top layer, flip the pastry into the pie plate and ease it gently into the corners.

Firm shell: the short freezer rest helps the shaped crust become chilled and firm before baking. Line it with two layers of foil for the initial bake so it can keep its shape.

Preparing the filling

Bacon and onion: cook the bacon until crisp, then use some of its rendered grease to soften the diced onion. Let both cool before stirring them into the egg mixture.

Custard: whisk the eggs, cream, milk, flour, salt and nutmeg until smooth before adding the cheese and cooled filling ingredients. Freshly shredded Swiss cheese is specified for this recipe.

Getting the texture right

Crisp base: bake the lined crust at 230°C (450°F) for 10–12 minutes, stopping when it is nearly done. This gives the crust a head start before the liquid filling goes in.

Set centre: lower the oven to 165°C (325°F) and bake the filled quiche for 45–50 minutes. Check the middle with a knife or toothpick; the recipe’s cue is for it to come out clean.

Timing and make-ahead planning

The pastry needs at least 1 hour in the refrigerator, plus a short rest before rolling and another chill after shaping. It can be refrigerated for up to 2 days before rolling.

Once baked, allow at least 20 minutes for cooling before serving. The quiche is also suitable for making ahead and serving at room temperature.

Serving the quiche

Serve a slice for breakfast, brunch or dinner, warm or at room temperature. A simple green salad or lightly dressed vegetables make a fresh contrast to the creamy filling and crisp bacon.

For a special-occasion spread, pair it with fruit or a vegetable side and let the quiche be the main dish.

Recipe notes & tips

• Measure the butter pieces and freeze them for 10–15 minutes before making the pastry.
• Pulse the pastry mixture rather than running the processor continuously.
• Roll the dough between plastic wrap to make it easier to move into the pie plate.
• Let the cooked onion and bacon cool before mixing them into the eggs and cream.
• Use the foil-lined pre-bake to help the crust hold its shape.
• Allow at least 20 minutes of cooling so the quiche is easier to serve.

Variations

• Try another cheese: replace the Swiss with a similarly good-melting cheese.
• Change the bacon: use a different style of bacon, cooking it until crisp before crumbling.
• Add herbs: stir chopped fresh herbs into the egg mixture for a fragrant variation.
• Include vegetables: cook vegetables until tender and let them cool before adding them to the filling.
• Make it without onion: omit the onion for a simpler bacon-and-cheese filling.

Common mistakes to avoid

• Soft butter: warm butter can blend into the flour; freeze the small pieces for 10–15 minutes first.
• Overworking the dough: continuous processing can make it pasty; pulse until it just begins to clump.
• Tearing the pastry: forcing it into the tin can break it; ease it into the edges gently while supported by the wrap.
• Skipping the shell bake: an unbaked base can stay soft; bake it with two layers of foil for 10–12 minutes first.
• Adding hot filling ingredients: warm bacon or onion can affect the mixture; let them cool before stirring them in.
• Cutting too soon: the filling needs time to settle; cool the quiche for at least 20 minutes before serving.

How to store

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices as needed, or serve the quiche at room temperature.

Frequently asked questions