This Gluten Free Quiche Lorraine recipe has an easy almond flour crust that's filled with a savory egg custard. The additions of caramelized onions, bacon, and cheese take this delicious quiche over the top! The recipe is SCD, gluten free, grain free, soy free, added sugar free, and low lactose.
A good quiche recipe is something I think every home cook should have in their back pocket. It's a meal that can be made ahead of time and served anytime of day, although I make it for dinner the most!
This bacon cheese quiche recipe is delicious warm or chilled, and is perfect for a small family gathering!
The quiche Lorraine's almond flour crust has a buttery flavor while the Gruyere cheese, bacon, and caramelized onion give a smoky flavor to the savory egg custard filling.
What is a Quiche Lorraine?
Quiche Lorraine, named for the Lorraine region of France, is a classic French quiche that consists of a flaky pastry crust and a creamy egg custard filled with bacon, shallots, and Gruyere cheese.
Almond Flour Crust - Make my Easy Almond Flour Pie Crust either the day of or the day before you make the quiche.
Gruyere Cheese - Gruyere is definitely my cheese of choice for this gluten free Quiche Lorraine recipe but swiss cheese or gouda cheese can also be used.
Sweet Onion - Shallots can be used instead.
Cashew Milk - Cashew milk has a very neutral flavor which is why I prefer it in this recipe, however, almond milk can substituted.
What other fillings can be added to the quiche Lorraine?
This is such a versatile recipe and changing the filling ingredients is a great way to clean out your refrigerator! Here are some suggestions.
Vegetables: Sauteed and drained mushrooms and spinach, fresh tomato slices, and diced fresh bell peppers.
Protein: Shredded chicken, diced sausage, cooked ground pork, or ground beef.
Cheese: Swiss, cheddar, gouda, or even feta cheese are all great options!
Seasonings: Rosemary, thyme, oregano, a pinch of nutmeg, basil, or even some cayenne pepper for heat. Don't be afraid to play around with your favorite herbs and spices!
Begin by grating the cheese, thinly slicing the onions, and chopping the bacon into ½ inch pieces (photo 1).
Place the chopped bacon into a cold skillet, then turn the heat to medium-high and cook, stirring often until the bacon is crisp (photo 2).
Use a slotted spoon to transfer the bacon to a paper towel lined plate (photo 3).
Drain all but 2 tablespoons of the bacon grease from the pan and add the sliced onions (photo 4).
Cook for 10 to 12 minutes, stirring often, until the onions have softened and are a deep golden color (photo 5).
Brush the bottom and sides of the prepared pie crust with a whisked egg white. This will create a barrier between the crust and filling and prevent the crust from becoming soggy.
Now, layer the bottom of the pie crust with half of the shredded cheese, all of the onions, then the bacon (photo 6). Sprinkle the remaining cheese on top and set aside (photo 7).
In a large bowl whisk together the eggs, cashew milk, salt, black pepper, and paprika (photo 8).
Once fully incorporated continue to whisk for a full minute to help incorporate some air into the eggs.
Pour the egg mixture into your prepared pie crust and give the pan a gentle shake to help the eggs settle (photo 9).
Cook the quiche Lorraine on the center rack of the oven for 45 to 55 minutes. If you notice that the crust is beginning to burn, tent the pie pan with aluminum foil and continue baking.
The quiche is done when a knife inserted into the center of the quiche comes out clean and the middle jiggles slightly.
Let the quiche stand at room temperature for 10 to 15 minutes before serving.
Tips for the best gluten free quiche Lorraine!
- Make sure all of the ingredients are at room temperature before beginning. This will help ensure the egg custard is nice and smooth!
- Slide a baking sheet on the bottom rack of the oven while the quiche is baking to help catch any possible spillover!
- Feel free to increase the bacon and cheese in the recipe.
- For a bit of heat, add ¼ teaspoon of cayenne pepper to the filling.
What should I serve with this almond flour quiche?
A lovely green salad with a citrus vinegerette, a fresh Heirloom Tomato Salad, or some roasted veggies are all good choices.
Can I freeze quiche?
Yes! Quiche Lorraine can be frozen for up to 3 months. Cool the baked quiche to room temperature and wrap in a few layers of plastic wrap before wrapping with one layer of aluminum foil. This will keep the quiche from getting freezer burn.
You can also wrap individual slices instead of the entire quiche.
When you're ready to reheat, thaw the quiche in the refrigerator for 24 hours before removing the plastic wrap, covering with aluminum foil and placing in a 350F preheated oven for 20 to 30 minutes just until heated through!
More healthy savory recipes you're sure to love!
- Heirloom Tomato Pie
- Make Ahead Breakfast Egg Casserole
- Spinach Mushroom Frittata
- Crustless Zucchini Quiche
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Gluten Free Quiche Lorraine
- 1 almond flour pie crust *recipe link in notes below
- 4 ounces bacon chopped into ½ inch pieces
- 1 small sweet onion thinly sliced
- 8 ounces Gruyere cheese shredded
- 5 large eggs at room temperature
- ¾ cup cashew milk
- ½ teaspoon fine sea salt
- ¼ teaspoon paprika
- ⅛ teaspoon ground black pepper
- 1 egg white whisked
- Preheat oven to 350F. Lightly brush the bottom and sides of the almond flour pie crust with the whisked egg white. Set aside.
- Place the chopped bacon in a large skillet. Place the skillet over medium-high heat and cook, stirring occastionaly for 5 to 7 minutes or until the bacon is crispy. Use a slotted spoon to transfer the bacon pieces to a paper towel lined plate.
- Drain all about 2 tablespoons of grease from the skillet and place back on the heat. Add the sliced onion to the skillet and cook for 10 to 12 minutes, stirring occasionally until the onions have cooked down and are a deep golden color.
- Layer half of the shredded cheese along the bottom of the pie crust. Evenly place the onions on top of the cheese before sprinkling the bacon pieces on top. Spread the remaining cheese over the bacon. Set aside.
- In a large bowl whisk together the eggs, cashew milk, salt, paprika and black pepper. Once fully combined, whisk the mixture vigorously for a full minute.
- Pour the egg mixture into the pie crust, then give the pan a gently shake to help the liquid settle.
- Place the quiche on the middle rack of the oven and bake for 45 to 55 minutes until a knife inserted into the center of the quiche comes out clean and the middle jiggles slightly.
- Allow the quiche to rest at room temperature for 10 to 15 minutes before serving.
- Almond Flour Pie Crust recipe. The crust can be made either the day you make the quiche or the day before.
- If you notice during baking the crust is getting too brown, tent the quiche with aluminum foil.