Quiche Lorraine Gluten Free Recipe
A few posts ago when I made Crustless Quiche, it created a hankering for the custard-y Quiche Lorraine I used to make. This was in another lifetime, back when my daughter and I kept geese. There were eggs. Large eggs, and lots of them. One of the dishes I made quite frequently during egg season was Quiche Lorraine. Now, I’ll apologize up front. I don’t put nutmeg in my quiche. I’ve tried nutmeg in savory dishes and have simply never developed a taste for it. You, my friend, are free to add nutmeg if you wish.
I made this dish for Sunday morning breakfast and was able to have it on the table by 8:00, even after enjoying my Miracle Morning routine.
Quiche Lorraine Gluten Free Recipe:
1/2 cup coconut flour
1 1/3 cups almond flour
10 Tablespoons butter, chilled
2 eggs, beaten
Preheat oven to 400 degrees. Combine the coconut and almond flours. Using a pastry cutter, cut in the butter until pea-sized pieces remain. Mix in the beaten egg. The resulting dough will be crumbly. Press dough firmly and evenly into a 10 inch glass pie plate, shaping it up the sides but not over the lip. Bake shell for 10 minutes. Reduce oven temp to 325.
8 ounces ham, diced.
4 ounces Swiss cheese, diced
1/4 cup onion finely diced
4 large eggs
1 cup heavy cream
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
After pie crust has baked, arrange ham in the bottom of the crust. Spread Swiss cheese over the ham. Sprinkle onion over the Swiss cheese and ham. Beat the eggs well, then beat in the cream and add the salt and pepper. Pour this mixture over the ham, cheese, and onion. Place the quiche in the oven at 325 degrees. Bake 30 minutes, then turn oven off and let quiche remain in oven another 5 minutes. A knife inserted in the center should come out clean. Remove from oven and let rest for 10 minutes. Serve warm. Makes 6 servings.