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.
The filling is creamy, the bacon adds just the right amount of richness, and the crust (yes, even gluten-free) holds together beautifully.
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 (Classic French Version)
Ingredients
- 1 9-inch gluten-free pie crust
- 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 Cheddar finely shredded about 1¼ cups
Instructions
- Preheat the oven to 400°F and position a rack in the center. Remove the pie crust from the freezer and let it sit at room temperature for about 10 minutes, just until it’s soft enough to prick easily with a fork. Dock the bottom and sides all over to help prevent bubbling, then place the crust on a baking sheet so it’s easy to move in and out of the oven. Bake until lightly golden, 10 to 15 minutes, keeping an eye on it. If the crust puffs up, gently poke it with a fork to release the steam. Once baked, remove from the oven and reduce the temperature to 325°F. Set the crust aside.
- Meanwhile, heat a medium nonstick skillet over medium heat and cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Carefully pour off all but 1 tablespoon of the bacon fat, then add the shallots. Cook over medium-low heat until soft and translucent, 3 to 4 minutes, being careful not to let them brown. Remove 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.