Gluten-Free Quiche Lorraine

Quiche Lorraine is one of those recipes I forget about for a while… and then the second I make it again, I remember exactly why it’s been in my rotation. It’s simple, comforting, and incredibly versatile — perfect for brunch, an easy weeknight dinner, or one of those weeks where I want to cook once and have leftovers that actually reheat well. This gluten-free quiche Lorraine doesn’t feel like a substitute at all.

A Quick Note About the Gluten-Free Crust

Now… this is the not-so-classic part. Gluten-free pie crust can be hard to find, and it’s not always something I feel like making from scratch. If you’re in the same boat, I highly recommend using your favorite gluten-free tortilla instead. Press it into your pie dish and bake it right along with the filling. You’ll end up with a thinner, slightly crisp base that works surprisingly well.

Gluten-Free Quiche Lorraine

By Tyler James

It’s simple, comforting, and incredibly versatile — perfect for brunch, an easy weeknight dinner, or one of those weeks where I want to cook once and have leftovers that actually reheat well.

Servings:

6 people

Prep:

10 minutes minutes

Cook:

1 hour hour

Total Time:

1 hour hour 10 minutes minutes

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Ingredients

• 6 gluten-free tortillas
• 8 ounces thick-cut bacon about 6 slices diced
• ½ cup chopped shallots from 2 medium shallots
• 4 large eggs
• 1¼ cups heavy cream
• ¼ teaspoon salt
• ⅛ teaspoon cayenne pepper
• Pinch ground nutmeg
• 4 ounces Gruyere finely shredded about 1¼ cups

Instructions

• Place the tortillas in the bottom of a greased pie dish, overlapping them slightly to cover the entire bottom and prevent the filling from leaking through.
• Meanwhile, heat 1 tablespoon of oil in a medium nonstick skillet over medium-low heat. Add the shallots and cook until soft and translucent, 3 to 4 minutes, being careful not to let them brown. Transfer the shallots to a small bowl and set aside.

  Increase the heat to medium and add the bacon to the same skillet. Cook, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving any rendered bacon fat in the skillet. Remove the skillet from the heat.
• In a medium bowl, whisk the eggs until smooth. Add the heavy cream, salt, cayenne, and nutmeg, and whisk until fully combined.
• Spread the cooked shallots evenly over the bottom of the baked crust. Sprinkle on half of the bacon, followed by the shredded cheddar cheese, then the remaining bacon. Slowly pour the egg mixture over the filling, stopping just below the edge of the crust.
• Place the quiche back into the oven (still on the baking sheet) and bake at 325°F for 45 to 50 minutes, or until the center is set and the top is lightly golden. Let the quiche cool for a few minutes before slicing, and serve warm or at room temperature.

Notes

Make Ahead: This quiche can be made ahead and reheated without any issues. You can bake it up to a day in advance and store it in the refrigerator. To reheat, cover loosely with foil and warm in a 300°F oven for 35–45 minutes, or until heated through.

It also freezes well. After baking, let the quiche cool completely, then wrap it tightly in plastic wrap followed by a layer of foil. Freeze for up to 3 months. When ready to eat, transfer it to the refrigerator about 24 hours ahead to thaw. Remove the plastic wrap, cover with foil, and reheat in a 300°F oven until warmed through.

Nutrition Information

Per serving: Calories 460 · Carbs 6g · Protein 15g · Fat 42g · Fiber 1g · Sugar 3g

See more: Freezer-Friendly · Make-Ahead · Breakfast & Brunch · Quiches, Casseroles & Eggs