Quiche Lorraine

Quiche Lorraine - Gluten free

This is a favorite brunch dish in our home. It is also an easy and light dinner recipe.
What I love most about this recipe is that you could basically substitute the meat and veggies for ingredients you have in your fridge. Instead of bacon, I have used sausage and it turns out very flavorful. You can also substitute the other vegetables for mushrooms, green peppers depending on what you have in your fridge.

Ingredients

1 pie crust (I used gluten free pie crust)
4 eggs
1/2 cup milk (I use almond milk)
1/2 cup organic heavy cream (you could also use sour cream or plain Greek yogurt, and 1 Tbsp of butter)
4 slices crisp bacon, cooked & crumbled
1/2 cup red pepper, chopped
1 cup broccoli florets, chopped
1 small onion, finely chopped
2/3 cup Jarlsberg cheese
Salt and pepper to taste

Instructions

1. Preheat oven to 425 F
2. Whisk eggs, milk and heavy cream
3. Add bacon, red pepper, broccoli, onion and 1/2 cup cheese. Season with salt and pepper
4. Pour filling into pie crust and top with remaining cheese
5. Bake 45 minutes until eggs are set.

  Happy cooking!
 Gluten Free Quiche Lorraine

Quiche Lorraine
 
Ingredients
  • 1 pie crust (I use GF pie crust or you can make your own)
  • 4 eggs
  • ½ cup milk (I use almond milk)
  • ½ organic heavy cream (you could also use sour cream or plain Greek yogurt, and 1 Tbsp of butter)
  • 4 slices crisp bacon, crumbled
  • ½ cup red pepper, chopped
  • 1 cup broccoli florets, chopped
  • 1 small onion, finely chopped
  • ⅔ cup Jarlsberg cheese
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 425 F
  2. Whisk eggs, milk and heavy cream
  3. Add bacon, red pepper, broccoli, onion and ½ cup cheese. Season with salt and pepper
  4. Pour filling into pie crust and top with remaining cheese
  5. Bake 45 minutes until eggs are set.

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