I don’t make these often, but I love quiche and it’s very hard to find a gluten free quiche in a cafe or bakery, although you can often find a frittata, which is great also. There’s nothing better than a brunch with quiche on the menu! There’s some special about getting a pastry crust at the bottom of a egg dish.
Although the gluten free pastry crust is not hard to master, it will never be as easy as the gluten filled flour crust. Sometimes when I’m short on time I’ll whip up a shortbread crust for the quiche bottom. You can make this in about 15 to 20 minutes, without any chill time or rolling out the dough. Any of the gluten free shortbread tart shells will work on my site, and for the pastry crust, you can use the gluten free pastry crust recipe, although it was just a tad sweet. The Simple Gluten Free Pie Crust may be a better choice for this dish.
Gluten Free Bacon, Cheese, and Chive Quiche
- 1 gluten free pastry dough or Simple Gluten Free Pie Crust, chilled
- 5 large eggs
- 1/2 cup of whole milk
- 1/2 cup heavy cream
- 4 slices thick gluten free bacon, cooked to lightly crisped, then cut into small pieces
- 3/4 cup grated sharp white cheddar or Dubliner Cheddar cheese
- 1/4 cup grated swiss cheese
- 1/4 cup finely grated pecorino cheese or parmesan cheese
- 1 tablespoon minced chives
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- pinch of nutmeg, gf brand
- Roll out the chilled pastry dough between two floured parchment sheets. Roll from the center of the dough and get an even thickness all around, to attain a 14" circular crust. Pull off the top parchment from the crust.
- Sprinkle a 9" pie plate or quiche pan with a little gluten free flour. Invert the crust into the pie plate or quiche pan, leaving a 1" overlap. Cut the edge of pastry evenly around the dish, keeping your overhang. Press the crust into the dish on the bottom and sides. Fold the edge of the crust over itself at the edge of the dish and pinch the crust with your thumb and forefinger, making a fluted edge at the top edge of the dish. Poke the crust with a fork around the bottom of the crust. Chill in the freezer for 15-20 minutes.
- Preheat the oven to 375 degrees.
- Whisk the eggs with the salt and pepper until smooth. Add in the milk and the cream.
- Pre bake the crust for 12-15 minutes in the center of the oven until it just is starting to get a little golden. Remove from the oven. Lower oven temperature to 350 degrees.
- Set aside 2 tablespoons of the cheese for the top of the quiche. Layer the other cheeses, bacon, and chives in a few layers in the crust. Pour the egg and cream mixture over the top. Top with the remaining cheese.
- Bake for 40-50 minutes or until set when the pan is moved back and forth, and is golden. Rotate the quiche in the oven for even baking and cover the exposed crust edge with foil, as needed to keep from browning too much.
- Remove from the oven and top with additional chopped chives.
- Let cool for 10-15 minutes before slicing. You can also serve it at room temperature, but in my opinion it's way better when hot.