Quiche Lorraine with Gruyere (Gluten-Free)

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by | Updated: December 3rd, 2016

On a quest to surprise your family with a rich, savory meal they’re guaranteed to love? Look no further than this gluten-free quiche Lorraine! With Gruyere cheese, bacon bits and eggs, this quiche has an air of rustic sophistication whether eaten for breakfast or dinner. The most intimidating part of making it is assuredly the crust, which often eludes even seasoned chefs. In this recipe, though, most of the trouble is spared thanks to a gluten-free pie crust mix. For a simple, delightful meal, serve a slice along with a side salad and some fresh fruit.

Gluten-Free Quiche Lorraine Recipe

Quiche Lorraine with Gruyere (Gluten-Free)

Serves 8-12


8 oz gluten-free pie crust mix, prepared and chilled
6-½ oz bacon (about 5 strips), cubed, cooked
½ cup shredded Gruyere cheese
¼ salt
4 eggs
1 cup milk
½ cup cream


  1. Roll prepared pie crust between two pieces of parchment paper into a 10-inch round. Remove one layer of parchment and carefully fit dough into a 9-inch tart or quiche pan, with the remaining sheet of parchment up. Remove remaining sheet and push crust into pan, trimming the edges as necessary. Freeze for 15-20 minutes.
  2. Preheat oven to 375 degrees F. Line crust with parchment paper and insert pie weights. Bake for 20-25 minutes. After baking, remove parchment and pie weights. Lower oven temperature to 350 degrees.
  3. In a large bowl, combine the egg, milk, cream and salt.
  4. Add cheese and bacon to the cooked quiche crust and pour in the milk mixture.
  5. Bake for 40-45, until cooked through. Let cool before serving.