development – quiche lorraine with a gluten-free crust

09.09 033

Growing up, my favorite dish my mother would cook was always quiche.  I know, I was a strange child, but when everyone else requested pizza at their birthday dinners, I asked for quiche.  I’ve since learned to take my mom’s recipe and manipulate it to make all kinds of quiche.  They don’t always turn out amazing, but I do enjoy the journey.

Quiche Lorraine is a dish from the Lorraine Region, (found in the North East of France), characterized by it’s ham and cheese.

the crust:

1 1/2 c gf oats
3/4 c brown rice flour
1 tsp xantham gum
1 tsp salt
1/3 c almond milk
2/3 c coconut oil

my mom’s filling:

10 slices crisp cooked bacon, crumbled
1/3 c minced onion
1 c shredded cheese
4 eggs
2 c cream
1/2 tsp salt
1/8 tsp pepper
dash ground red pepper

It can be easily altered. This time we did…

4 slices deli ham, cut into bite sized pieces
1 1/2 c cheese (raw is best…choose your fav)
4 eggs, beaten
3/4 c almond milk
2 small ripe tomatoes, sliced
1/2 tsp salt
dash red pepper

  1. Using a spoon, smooth crust into pie pan. (I’ve never figured out how to roll gf pie crust).
  2. Put the cheese in the bottom, then the ham, eggs, milk, salt, and finally the tomatoes and spices a top.
  3. Bake uncovered at 425 degrees for 15 minutes.
  4. Lower heat to 300 degrees and cook another 45 minutes.
  5. Allow to stand at least 10 minutes before serving.

Perhaps it is the almond milk, but our quiche taste better the second day.  We let it cool, put it in the fridge and enjoy it the following day.  Go figure.  We ate it for breakfast this morning.  🙂

Serves 6-8

What was your favorite dish mom made growing up?  Do you make it now…the same way?

3 thoughts on “development – quiche lorraine with a gluten-free crust

  1. Hi,

    I wanted to mention that oats are not allowed for those who are gluten intolerant. It is often grown next to fields of other grains that have gluten and becomes contaminated. I know that you can buy oats that are designated gluten free, that are not grown near gluten grains. Just wanted to mention that because I saw this recipe and it looks so great in the picture.

    Kate

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