Gluten Free Bacon Cheddar Quiche

Every Thanksgiving when I have a house full of guests, I make quiche. I also make it for Mother’s Day Brunch. Why? It is easy to make ahead so I can spend more time visiting with my guests than making breakfast. It is also easy for my guests to pull out of the fridge on their own to heat up when they get hungry in the morning.

It is also easy to change up the toppings to change it from Bacon Cheddar to Spinach Feta or Sausage Mushroom or Ham… The combinations are endless.

Mine is made using my Gluten Free Pie Crust. At Thanksgiving, I make it with Dairy Free butter and use the other half of the dough to make Gluten Free Dairy Free Pumpkin Pie for my niece and I. None of my guests could tell the difference!

The trick to getting a pretty, fluffy quiche is to whisk the eggs until the color has slightly lightened and they are nice and fluffy.

It also helps to prick the bottom of the crust with a fork all over so that the crust is nice and crispy and flaky and not soggy on the bottom. Although this crust is super fast to make, you can always use a store bought crust or mix. No judgement here!

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Gluten Free Bacon Cheddar Quiche

This quiche is perfect for brunch. You can make it ahead of time and spend time visiting with your guests instead of cooking in the kitchen!

Course Breakfast, Brunch

Keyword gluten free muffins, Quiche

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 8 people

Author Amber Gaines

Ingredients

• 1 Gluten Free Pie Crust
• 1/2 lb Bacon cooked and crumbled
• 8 Eggs
• 2/3 cup Unsweetened Almond Milk
• 1/2 cup Sour Cream
• 2 tbsp onion finely chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp nutmeg
• 1 cup Shredded Sharp White Cheddar Cheese
• 1/2 cup Shredded White Cheddar Cheese
• 2 tbsp Parmesan Cheese

Instructions

1. Make 1 full recipe Gluten Free Pie Crust.
   

2. Preheat oven to 350 degrees
   

3. Cook bacon in the large skillet and set aside to cool. Then crumble.
   

4. Roll out 1/2 of the Gluten Free Pie Crust and place in a lightly greased deep pie pan. Prick the bottom with a fork evenly around the bottom of the pie crust.
   

5. In a large bowl, whisk the eggs until slightly lighter in color and fluffy. Add almond milk, sour cream, onion, salt, pepper and nutmeg and whisk to combine.
   

6. Add white cheddar and sharp white cheddar cheese to the pie crust. Pour egg mixture over the cheese. Sprinkle crumbled bacon over the top of the egg mixture.
   

7. Bake for 45 minutes. Sprinkle the parmesan cheese over the top and return quiche to the oven for 8-10 minuets or until done. You can cover the crust edges with aluminum foil if the crust is getting too dark.
   

8. Let cool for 10 minutes before serving, or place cooled quiche in the refrigerator, covered, until ready to serve. Reheat by the piece or place the entire quiche in a warm oven to warm.
   

Recipe Notes

You can get the recipe for our Gluten Free Pie Crust here. 

To make Dairy Free just substitute with Dairy Free Butter.

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