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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.

How To Make Gluten-Free Quiche Lorraine

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
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Quiche Lorraine

Gluten Free Quiche Lorraine. This is a favorite brunch dish in our home. It is also an easy light dinner recipe. What I love most about this recipe is that
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
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Ingredients 

Instructions 

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

Nutrition

Calories: 459kcal | Carbohydrates: 27g | Protein: 17g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 194mg | Sodium: 525mg | Potassium: 337mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1145IU | Vitamin C: 46.1mg | Calcium: 219mg | Iron: 2.3mg
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About Neli Howard

Welcome to my kitchen! I am Neli Howard and the food blogger behind Delicious Meets Healthy. I started Delicious Meets Healthy in 2014 while working in public accounting. While everything I did at work was very analytical and detail oriented, I have enjoyed cooking because I get to use my creativity and experiment with flavors and textures of different foods.

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