• Breakfast + Brunch
  • Quiche Lorraine

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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
    Calories 459kcal

    INGREDIENTS

    • 1 pie crust, I use GF pie crust or you can make your own
    • 4 eggs
    • 1/2 cup milk, I use almond milk
    • 1/2 organic heavy cream, you could also use sour cream or plain Greek yogurt, and 1 Tbsp of butter
    • 4 slices crisp bacon, 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

    • 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
    Course Main Course
    Cuisine French, International
    Did you make this recipe?

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    December 13, 2014

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