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Gluten-Free Quiche Lorraine
Smoky bacon, nutty Swiss cheese, and a rich egg custard bake together inside a remarkably flaky crust. You'd never guess this classic French tart uses a gluten-free baking mix for the pastry. It's an elegant centerpiece for your next Sunday brunch, but it's just as good served with a crisp green salad for a light supper. You'll love how the creamy filling contrasts with the crisp, buttery edges.
Equipment
- Oven
Ingredients
- 1 cup Bisquick Gluten Free mix
- ⅓ cup plus 1 tablespoon shortening
- 3 to 4 tablespoons cold water
- 8 slices gluten-free bacon, crisply cooked, crumbled (½ cup)
- 1 cup shredded Swiss cheese (4 oz)
- ⅓ cup finely chopped onion 4 eggs
- 2 cups whipping cream or half-and-half ¼ teaspoon salt ¼ teaspoon pepper
- ⅛ teaspoon ground red pepper (cayenne)
Instructions
- 1Preheat the oven to 425°F. Place the gluten-free baking mix in a medium bowl and cut in the shortening using a pastry blender or a fork until the mixture resembles small peas. Keeping the fat cold here ensures a flaky crust.
- 2Add the cold water one tablespoon at a time. Toss the mixture with a fork until the dry ingredients are moistened and the dough begins to pull away from the sides of the bowl. Add an extra teaspoon or two of water if needed.
- 3Form the dough into a ball. Press it evenly across the bottom and up the sides of an ungreased 9-inch quiche dish. Bake for 12 to 14 minutes until the crust is set and starting to brown.
- 4Lower the oven temperature to 325°F. Scatter the crumbled bacon, shredded Swiss cheese, and chopped onion evenly over the baked crust. In a separate bowl, lightly beat the eggs, then whisk in the whipping cream, salt, pepper, and cayenne. Pour this liquid mixture into the crust.
- 5Bake for 45 to 50 minutes until a knife inserted into the center of the filling comes out clean. Let the quiche cool for 10 minutes before slicing into wedges. The resting time allows the custard to fully set so it won't weep when cut.
Notes
- Variation: Add a drained 4-ounce can of mushroom pieces and a 2-ounce jar of diced pimientos along with the bacon before baking.
- Crust tip: If the dough feels too sticky while pressing it into the dish, lightly dust your fingers with a little extra gluten-free baking mix.
- Make ahead: You can bake the crust a day in advance. Keep it covered at room temperature until you're ready to add the filling and bake.