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:

Equipment:

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:

covered percent of daily need