Bacon Tomato Quiche – Gluten Free Recipe
After making my first gluten free quiche and enjoying the leftovers for breakfasts, I impatiently waited for an opportunity to create another one. Bacon Tomato Quiche makes a delicious breakfast, lunch, or supper. And it’s not difficult to make.
Bacon Tomato Quiche Recipe
Preheat oven to 400 degrees for shell. Reduce temperature to 325 for the quiche.
For the shell:
1/2 cup coconut flour
1 1/3 cup almond flour
10 Tablespoons butter, chilled
2 eggs, beaten
Method: Combine the coconut and almond flours in a large mixing bowl, then cut in the butter until it is in pea-sized pieces. Mix in the eggs until thoroughly combined. Put dough in a 10 inch pie plate and press firmly into the sides and bottom to form a pie shell. Bake 10 minutes at 400 degrees, then set aside for filling.
For the filling:
8 pieces bacon, cut in 1/2 inch pieces and cooked crisp
3 small-medium Roma tomatoes, seeded and chopped
6 green onions, chopped
8 ounces shredded cheese (I used a blend of sharp and medium cheddars)
1 1/2 cups heavy cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Method: Arrange half of the crisped bacon in bottom of pie shell. Layer half of the chopped tomato over the bacon, then add half of the chopped green onion. Spread half of the shredded cheese over the vegetables. Repeat these layers, reserving some bacon to sprinkle on top. Beat the eggs thoroughly, season with the salt and pepper, then mix in the cream. Pour this mixture into the pie shell. It should nearly fill the shell and cover the other ingredients. Sprinkle the reserved bacon on top. Place quiche in oven and bake at 325 for 45 minutes. Allow to rest for an additional 10 minutes before cutting and serving. Makes 6 servings.
Served on warm plates, this quiche makes a delicious dinner. It could be accompanied by a green salad if desired.
The pie plate I used was hand made by a friend in Montana. It measures 11 inches from lip to lip and is my absolute favorite baking dish for quiche or deep-dish pizza.