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Quiche Lorraine
This classic savory tart features a rich custard filling baked in a flaky crust. This version uses a gluten-free baking mix for the pastry, making it accessible without sacrificing texture. It is perfect for a weekend brunch or a light dinner alongside a crisp green salad. Smoky bacon, nutty Swiss cheese, and a creamy egg filling create a deeply satisfying and comforting bite.
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.
- 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, adding 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.
- 6Slice the cooled quiche into wedges and serve warm or at room temperature.