Ultimate Gluten-Free Bacon Cheddar Quiche

Ultimate Gluten-Free Bacon Cheddar Quiche

Enjoy a savory gluten-free quiche loaded with bacon and cheddar, perfect for any meal prep or a delicious brunch.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

• 1 unbaked gluten-free pie crust in a 9-inch pie pan
• 1 cup half-and-half or milk (For dairy-free use unsweetened almond or coconut milk.)
• 4 large eggs, whisked
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 cup cooked chopped gluten-free bacon
• 1/2 cup diced tomatoes
• 3 tablespoon chopped green onions
• 1 1/2 cup shredded cheddar cheese (For dairy-free I used Violife cheese shreds. )

Method

 

1. Preheat oven to 350°F (177°C).
2. In a medium-sized bowl, whisk the 4 large eggs until frothy.
3. Add the 1 cup half-and-half (or milk), 1/2 teaspoon salt, and 1/4 teaspoon pepper to the eggs and mix until fully combined.
4. Layer the bottom of the prepared gluten-free pie crust with 1 cup of cooked chopped bacon and 1 cup of the shredded cheddar cheese. Sprinkle the 3 tablespoons of chopped green onions over the cheese layer.
5. Carefully pour the whisked egg mixture evenly over the filling ingredients in the pie crust.
6. Sprinkle the remaining 1/2 cup of cheese over the top of the quiche filling.
7. Place the quiche on the middle rack and bake for 20 minutes. After 20 minutes, loosely cover the quiche with aluminum foil to prevent over-browning. Continue baking for another 20-30 minutes, or until a knife inserted into the center comes out clean.
8. Allow the quiche to cool for 5 to 10 minutes on a wire rack before slicing and serving.

Notes

– Ensure your gluten-free pie crust is fully blind-baked for best results.
– Use high-quality sharp cheddar for the best flavor.
– If you don’t have bacon, cooked ham or sausage also work well.
– For a dairy-free version, use dairy-free cheese shreds and unsweetened plant-based milk.

Allergens: Milk, Eggs, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to a perfect gluten-free quiche lies in achieving a tender, fully cooked custard without overbaking or developing a watery texture. This starts with the base: a pre-baked gluten-free pie crust. While many gluten-free crusts benefit from blind baking to prevent a soggy bottom, for this quiche, a fully baked crust is essential to support the wet filling and ensure it cooks through evenly. Whisking the eggs thoroughly but without incorporating excessive air is crucial. Over-whisking can lead to a soufflé-like texture that may collapse. The ratio of dairy (half-and-half or milk) to eggs is balanced to create a rich, creamy custard that sets firmly. Adding the fillings – bacon, tomatoes, green onions, and cheese – distributes them evenly throughout the quiche. The tomatoes, in particular, should be diced small and perhaps even patted dry to minimize excess moisture release during baking, which could otherwise dilute the custard. Baking at a moderate temperature (around 350°F or 175°C) allows the custard to cook gently from the edges inward, preventing the exterior from setting too quickly while the center remains liquid. A slight jiggle in the center when gently shaken is the sign of a perfectly cooked quiche, which will continue to set as it cools.

Troubleshooting

• Crust is soggy: Ensure the gluten-free crust was fully baked before adding the filling. Some gluten-free crusts require blind baking with pie weights. If using a pre-made crust, follow package instructions for pre-baking.
• Quiche is watery: This often happens due to excess moisture from ingredients like tomatoes or underbaking. Try dicing tomatoes smaller and patting them dry before adding. Ensure the quiche is baked until the center is just set, with a slight jiggle.
• Custard is rubbery or overcooked: This indicates the quiche was baked at too high a temperature or for too long. Reduce oven temperature slightly and monitor closely, removing the quiche when the center is still slightly unset but jiggles.
• Filling is unevenly distributed: Ensure ingredients like bacon, tomatoes, and cheese are spread evenly throughout the quiche before pouring in the egg mixture.

Substitutions

• Dairy-free: Use unsweetened almond or coconut milk for the half-and-half and a dairy-free shredded cheese blend (like Violife). The result will be a slightly lighter custard but still rich and flavorful.
• Vegetarian: Omit the bacon and increase the amount of cheese or add sautéed mushrooms, spinach, or bell peppers for added flavor and texture. Ensure any added vegetables are cooked and excess moisture removed.
• Different cheeses: Gruyere, Swiss, or a sharp white cheddar can be used instead of or in combination with the cheddar for a different flavor profile. The melting properties may vary slightly.
• Herbs: Fresh chives or parsley can be added along with or instead of green onions for a fresh, herbaceous note.

Pro tips

• Ensure your gluten-free pie crust is fully blind-baked for best results.
• Use high-quality sharp cheddar for the best flavor.
• If you don’t have bacon, cooked ham or sausage also work well.
• For a dairy-free version, use dairy-free cheese shreds and unsweetened plant-based milk.

Enjoy this versatile gluten-free quiche that’s sure to become a family favorite. Feel free to experiment with different fillings!

Try this next: Ultimate Crustless Zucchini Quiche Recipe

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