Gluten Free Quiche Lorraine

Gluten Free Quiche Lorraine 2

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

  • Thick-cut bacon

  • White onion

  • Eggs

  • Fontina and Swiss cheese

  • Heavy whipping cream

  • Almond or whole milk

  • Seasonings like salt, pepper, paprika and nutmeg

 

Gluten Free Quiche Lorraine

 

How do you make Gluten Free Quiche Lorraine?

  1. 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.

  2. Meanwhile, cook the diced white onion in olive oil until golden brown, stirring frequently. Stir in the chopped bacon and set aide.

  3. 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.

  4. While the crust is pre-baking, whisk together the eggs, whipping cream, milk, seasonings, and cheese. Stir in the bacon and onions.

  5. 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.

  6. Bake at 375 degrees for about 40 minutes on the middle oven rack until the center is set and no longer jiggles.

  7. Let cool 10 to 15 minutes before slicing and serving with minced chives and parsley.

 

Grain Free Quiche Lorraine

Looking for more gluten-free breakfast ideas? Try some of these favorites:

 
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Gluten Free Quiche Lorraine Pin

Cinnamon Coffee Cake Baked Oatmeal

This fall-inspired Cinnamon Coffee Cake Baked Oatmeal includes lightly sweetened gluten-free cinnamon baked oatmeal base topped with an easy coffee cake crumble. Nutritious enough for breakfast and yummy enough for a treat! Dairy-free option.

 

Gluten Free Coffee Cake Baked Oatmeal - Grazed and Enthused

 

As we head into everyone’s favorite baking season, I wanted to create a comfy, cozy recipe that the whole family could dive into at anytime of the day. This Gluten-Free Cinnamon Coffee Cake Baked Oatmeal is sweetened just enough that it could be served as a special occasion breakfast or brunch or even as a holiday dessert.

This recipe combines the flavors and crumble topping of Coffee Cake with a traditional baked oatmeal base. I chose to use Bob’s Red Mill Gluten-Free Rolled Oats as oats can be cross-contaminated with gluten. These rolled oats are desired for this recipe versus steel cut or quick cooking oats – and you can get a big bag for under $10 at most grocery stores!

I’ve been recently able to tolerate gluten-free oats here and there without the headaches I used to get from them! Another example of how bodies are constantly changing and healing when treated with care and attention – even if it takes years to be able to eat a bowl of oatmeal again!

 

Coffee Cake Baked Oatmeal

 

What’s in Baked Oatmeal?

  • Rolled Oats: can’t make traditional baked oatmeal without these!

  • Ground Flaxseeds: extra nutrients but can be left out

  • Eggs: holds it all together and helps it rise slightly

  • Almond Milk: my dairy-free milk of choice

  • Vanilla Extract

  • Baking Soda

  • Sea Salt

  • Cinnamon

  • Nutmeg

If you haven’t noticed – I try to make all of my recipes as pantry-friendly as possible. If I have the ingredients on hand in my minimalist kitchen, my hope is you do too (or at least most of them!)

 

Be sure to source gluten-free oats if you are gluten-free. It will say it on the bag. I like this big bag of gluten-free rolled oats from Bob’s Red Mill.

 

How do you make Cinnamon Coffee Cake Baked Oatmeal?

  1. It’s easy! You’ll combine the dry baked oatmeal ingredients in a bowl and then mix with the wet ingredients. Let it soak for 10 minutes then transfer to a greased glass baking dish.

  2. While the oatmeal is par-baking, you’ll make the simple gluten-free Coffee Cake crumble out of almond flour, coconut sugar, cinnamon, sea salt and ghee, coconut oil or butter.

  3. Sprinkle the Coffee Cake crumble evenly over the par-baked oatmeal and return it to the oven to finish baking.

  4. Drizzle with a little piped vanilla frosting for a fun breakfast, brunch of mid-afternoon treat!

 

If you’re looking for a grain-free take on baked oatmeal, I highly recommend my Baked Carrot Banana Bread N’Oatmeal from my cookbook The Healing Kitchen (page 138) or you can find the recipe as a guest post on Autoimmune Wellness.

 

Carrot Banana N'Oatmeal

Carrot Banana Baked N’Oatmeal (page 138 The Healing Kitchen) if you’re looking for a grain-free baked “oatmeal” recipe!

If you’re looking for other gluten-free breakfast ideas, check out:

 

 
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Coffee Cake Baked Oatmeal pin