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Thursday, 19 March 2015 20:19

Gluten Free Quiche Lorraine Featured

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Quiche Lorraine Quiche Lorraine Bob's Red Mill
A simple recipe that can be enjoyed as an elegant breakfast, a satisfying lunch or a light dinner!

  • Ingredients:

    8 oz Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
    6 ½ oz Bacon (about 5 strips), cubed, cooked
    1 cup Milk
    ½ cup Cream
    4 Eggs
    ¼ tsp Salt
    ½ cup shredded Gruyere cheese

  • Instructions:
    Step 1

    Roll prepared Bob’s Red Mill Gluten Free Pie Crust between two pieces of parchment paper or heavy duty plastic wrap, forming a 10-inch circle.  Remove the top layer of parchment or plastic and carefully invert dough into a 9-inch tart or quiche pan.  Remove remaining sheet of parchment or plastic and press crust into pan, trimming and fluting the edges accordingly.  Freeze at least 15 minutes.

    Step 2

    Preheat oven to 375°F.  Line the crust with parchment paper and fill with pie weights.  Bake for 25 – 30 minutes.  Remove from the oven, discard the pie weights and parchment.  Reduce the oven to 350°F.

    Step 3

    Thoroughly whisk together the milk, cream, eggs and salt.

    Step 4

    Sprinkle the Gruyere and bacon on the bottom of the quiche crust and fill with the egg mixture.

    Step 5

    Bake at 350°F until filling is set in the center, 40 – 45 minutes.  Let cool at least 15 minutes before serving.
  • Serves: 8 -12
  • Cuisine: European - French
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Elegant evenings, Picnics, Spring favorites, Lunchboxes/on-the-go, Easter Favorites
  • Top 8 allergens?: gluten-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 60-90 minutes
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