Easy Gluten-Free Quiche Lorraine recipe
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Ingredients
- 2 ½ cups gluten-free all purpose baking flour 2 teaspoons xanthan gum ½ teaspoon salt ½ cup butter, cubed 1 egg ½ cup cold water 1 tablespoon Dijon mustard ½ cup cubed pancetta 2 onions, sliced 2 eggs 1 cup heavy cream ½ teaspoon salt ½ teaspoon ground black pepper 1 pinch ground nutmeg 2 cups shredded Gouda cheese
Nutrition Info
- 395.7 caloriescarbohydrate: 39.2 gcholesterol: 127.2 mgfat: 23.7 gfiber: 6.7 gprotein: 10.6 gsaturatedFat: 13.1 gservingSize: -sodium: 622.8 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Easy Gluten-Free Quiche Lorraine
Directions
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Combine flour, xanthan gum, and salt in a bowl, mix well. Add butter and mix in using a pastry blender or fork until mixture resembles breadcrumbs. Stir in egg. Stir in water gradually, 1 teaspoon at a time, until moist. Knead dough until it comes together, about 3 minutes.
Dust a sheet of parchment with gluten-free flour. Place dough on top, then cover with another sheet of parchment paper. Press down lightly to form a disc. Chill in the fridge for 30 minutes.
Preheat oven to 350 degrees F (180 degrees C). Grease a 9-inch pie dish with butter.
Remove dough from the fridge and let stand at room temperature for 10 to 15 minutes, remove top sheet of parchment paper. Roll dough to 1/4-inch thick disc.
Invert the pastry onto the pie dish and press down to evenly cover the bottom. Trim excess pastry. Cover with parchment paper, fill with beans or rice.
Bake in the preheated oven until lightly golden, about 15 minutes. Remove from oven and let cool for 5 minutes. Brush bottom with Dijon mustard.
Cook pancetta in a saucepan over medium heat until crispy, about 3 minutes. Add onions and cook until translucent, about 3 minutes more.
Whisk eggs and cream together in a bowl. Season with salt, pepper, and ground nutmeg.
Layer half of the pancetta mixture and half of the shredded Gouda cheese. Repeat layers, pour in egg mixture.
Bake in the preheated oven until golden and set, about 30 minutes.