Gluten-Free Quiche Lorraine makes for an impressive brunch or easy make-ahead weekday breakfast. Using frozen gluten-free pie shells and a delicious combination of fresh eggs, bacon, onion, fontina, swiss, seasonings and organic cream.
For Christmas morning this year, I made this beautiful Gluten-Free Quiche Lorraine for my family. It was a huge hit with lots of compliments, so I had to share this easy make-ahead weekday breakfast or impressive brunch recipe here.
If you’ve never had quiche before, it’s a savory creamy egg custard baked into a flaky pie crust. Quiche Lorraine includes chunks of thick-cut bacon which I pair with golden sauteed onions and a few simple classic seasonings.
To make this recipe super easy for make ahead brunches and breakfasts, I used the Wholly Gluten-Free Pie Crusts which come in a 2-pack of 9-inch frozen crusts. These can be found at many grocery stores in the freezer aisle, or you can try using my pie crust from my Classic Pumpkin Pie.
This version is lighter on the heavy cream than most recipes, but still just as rich, salty and satisfying. You can pre-bake the crust and pour in the filling a day ahead of baking, if you want to prepare it the night before.
What’s in Gluten Free Quiche Lorraine?
Frozen gluten-free pie crusts
Fontina and Swiss cheese
Heavy whipping cream
Almond or whole milk
Seasonings like salt, pepper, paprika and nutmeg
How do you make Gluten Free Quiche Lorraine?
For mess-free bacon, bake thick-cut bacon slices in a 375 degree oven until crisp. Transfer to a cutting board, chop into 1/2-inch pieces and set aside.
Meanwhile, cook the diced white onion in olive oil until golden brown, stirring frequently. Stir in the chopped bacon and set aide.
Adjust oven temperature to the one indicated on the gluten-free pie crust instructions. Pre-bake the pie crusts according to packaging directions, usually 10 to 15 minutes.
While the crust is pre-baking, whisk together the eggs, whipping cream, milk, seasonings, and cheese. Stir in the bacon and onions.
Divide the egg mixture between the two pie crusts. Any leftovers can be used to make mini crustless quiches by pouring into greased muffin tins.
Bake at 375 degrees for about 40 minutes on the middle oven rack until the center is set and no longer jiggles.
Let cool 10 to 15 minutes before slicing and serving with minced chives and parsley.
Looking for more gluten-free breakfast ideas? Try some of these favorites:
Gluten Free Quiche Lorraine
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 1 hour 15 minutes
2 gluten-free frozen 9-inch pie shells
8 slices thick-cut bacon
1 tablespoon olive oil or butter
1 medium white onion, diced
8 large eggs
1 pint organic heavy whipping cream
1/2 cup unsweetened almond milk or whole milk
4 ounces fontina or gruyere, shredded
6 ounces swiss cheese, shredded
1 teaspoon sea salt
1/2 teaspoon fine cracked pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon paprika
minced chives and parsley, for serving
- Preheat oven to 375 degrees. Line a rimmed baking sheet with foil or parchment paper. Lay the bacon slices evenly on sheet without overlapping. Bake for 15 to 18 minutes, flipping halfway through, until crisp. Transfer to a cutting board and chop into 1/2-inch pieces.
- Meanwhile, in a large skillet heat the olive oil over medium heat. Saute diced onions for 6 to 8 minutes until tender and lightly browned. Stir in the chopped cooked bacon, cook for a minute, and set aside to cool slightly.
- Adjust the oven temperature to the one noted on the frozen pie crust instructions. Pre-bake the pie crust according to the package directions (usually 10 to 15 minutes).
- Meanwhile, in a large bowl, whisk the eggs with the whipping cream and milk. Stir in the shredded cheese and seasonings. Finally, stir in the bacon and onions.
- Brush the pre-baked pie crusts with a bit of olive oil. Divide the mixture between the two crusts, ensuring an equal amount of cheese goes in each. Any leftovers can be poured into greased muffin cups for mini crustless quiches.
- Adjust oven temperature to 375 degrees and bake pies on center oven rack for 40 minutes, or until the center is set and they no longer jiggle. Mini crustless quiches should take 30 to 35 minutes.
- Let cool for 10 to 15 minutes before slicing and serving with minced chives and parsley.
Yours looks absolutely delicious! I am a huge egg lover. Didn’t have minced chives, so I used green onions. Thanks for sharing!!!
this is our very favorite quiche recipe! I usually bake only one and with no other modifications, apart from using a long-fermented sourdough piecrust recipe, we absolutely love it. reheats beautifully in the oven
so great to hear, Andrea!