Gluten Free Quiche Lorraine

Gluten Free Quiche Lorraine takes roughly 45 minutes from beginning to end. One portion of this dish contains roughly 17g of protein, 52g of fat, and a total of 662 calories. This recipe serves 6. For $1.66 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of pie crust, salt, ground nutmeg, and a handful of other ingredients are all it takes to make this recipe so scrumptious. A few people really liked this main course. 81 person were impressed by this recipe. It is brought to you by Gluten Free Recipe Box. This recipe is typical of Mediterranean cuisine. With a spoonacular score of 42%, this dish is good. Gluten-Free Quiche Lorraine, Crepe Quiche Lorraine (Grain-Free, Gluten-Free, Paleo, Gaps), and Low Carb and Gluten Free Quiche Lorraine are very similar to this recipe.

Servings: 6

 

Ingredients:

6 oz. gluten-free bacon*, cut into thin strips, fried, but still pliable/bendable (Hormel Black Label or Applegate)

3 large eggs

1/16 teaspoon ground nutmeg

1/4 teaspoon ground white pepper (or black)

1 1/4 cups heavy whipping cream or half-and-half

Choose Your Crust Recipe: 1/2 recipe Flaky, 1 recipe Traditional, or Easy to Handle Gluten Free Pie Crust Dough

1 Tablespoon rice flour or all-purpose gluten-free flour** (optional)

1/4 teaspoon salt

1 cup grated Swiss Cheese (or your favorite white cheese)

Equipment:

baking paper

oven

wire rack

whisk

bowl

aluminum foil

frying pan

Cooking instruction summary:

Prepare the crust at one of the links listed in the ingredients list. Line a 9 to 10-inch pie plate with the dough and trim the edges. Refrigerate the dough until firm, 20 to 45 minutes.When ready to bake, preheat youroven to 350F.Line the uncooked pie crust dough with parchment paper and fill with pie weights or dried beans. (If you do not line the dough with paper, the beans will embed themselves into the dough.)Place the crust on the center shelf of your oven and bake for about 10 minutes.Remove the paper and weights and bake for an additional 5 to10 minutes. Do not turn off the oven. Transfer crust to a wire rack to cool.In a large bowl, whisk together the eggs and cream. In a separate bowl, toss cheese, if using, flour, as well as salt, pepper and nutmeg. Add to the egg/cream mixture whisk to combine.Pour into the par-bakedcrust and top with cooked bacon. Bake until the egg/cream mixture turns golden and puffs up a bit. When you shake the pan, the custard should giggle a little bit, about 30 minutes. (Cover the crust edges with aluminum foil when they reach your desired color, to prevent over-browning.)Transfer the baked quiche to a wire rack and allow to cool for about 10 minutes before serving.Serve with a baby green salad such as my Blackberry Avocado Salad with Candied Walnuts or Candied Walnut Cranberry Salad/

 

Step by step:


1. Prepare the crust at one of the links listed in the ingredients list. Line a 9 to 10-inch pie plate with the dough and trim the edges. Refrigerate the dough until firm, 20 to 45 minutes.When ready to bake, preheat youroven to 350F.Line the uncooked pie crust dough with parchment paper and fill with pie weights or dried beans. (If you do not line the dough with paper, the beans will embed themselves into the dough.)

2. Place the crust on the center shelf of your oven and bake for about 10 minutes.

3. Remove the paper and weights and bake for an additional 5 to10 minutes. Do not turn off the oven.

4. Transfer crust to a wire rack to cool.In a large bowl, whisk together the eggs and cream. In a separate bowl, toss cheese, if using, flour, as well as salt, pepper and nutmeg.

5. Add to the egg/cream mixture whisk to combine.

6. Pour into the par-bakedcrust and top with cooked bacon.

7. Bake until the egg/cream mixture turns golden and puffs up a bit. When you shake the pan, the custard should giggle a little bit, about 30 minutes. (Cover the crust edges with aluminum foil when they reach your desired color, to prevent over-browning.)

8. Transfer the baked quiche to a wire rack and allow to cool for about 10 minutes before serving.

9. Serve with a baby green salad such as my Blackberry Avocado Salad with Candied Walnuts or Candied Walnut Cranberry Salad/


Nutrition Information:

Quickview
657k Calories
16g Protein
51g Total Fat
31g Carbs
4% Health Score
Limit These
Calories
657k
33%

Fat
51g
80%

  Saturated Fat
23g
149%

Carbohydrates
31g
11%

  Sugar
0.39g
0%

Cholesterol
196mg
65%

Sodium
605mg
26%

Get Enough Of These
Protein
16g
32%

Selenium
20µg
29%

Phosphorus
265mg
27%

Vitamin A
1024IU
21%

Calcium
201mg
20%

Vitamin B2
0.34mg
20%

Vitamin B1
0.27mg
18%

Vitamin B12
1µg
18%

Manganese
0.29mg
14%

Vitamin B3
2mg
14%

Folate
54µg
14%

Zinc
1mg
12%

Iron
2mg
12%

Vitamin B5
0.99mg
10%

Vitamin B6
0.18mg
9%

Vitamin E
1mg
8%

Vitamin D
1µg
7%

Magnesium
25mg
6%

Vitamin K
6µg
6%

Fiber
1g
6%

Potassium
198mg
6%

Copper
0.09mg
4%

covered percent of daily need
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