Gluten Free Bacon Tomato Quiche #Pi Day Celebration!
Quiche is one of my families most favorite dishes. We usually have frriatta’s for breakfast, and we enjoy quiche for dinner. I know it sounds weird, but we are NOT morning people and it does take a few minutes to put together a quiche and almost and hour to cook, so dinner for us is when we have the patience. My kids though, do somersaults when they find out I have made quiche for dinner. So this is a bi-weekly event.
We are a family of 5 now (sometimes 8 when all the kids are home), but there are ALWAYS a bunch of teenagers that call our place home after school and evening. So never knowing who is going to be hone, I always make 2 quiches. If not tag-a-longs come that is okay, because quiche is just as good if not better as leftovers throughout the week.
Quiche is easy to make, it just takes a little tine. So I suggest that you prepare your pie crust first. You can use Mama’s Gluten Free Pie Crust Mix for a quick and easy crust to throw together, and it makes 2 crusts, so that has you covered for your 2 quiches. You can see all my tips for rolling out pie crust here at the top of the website page under gluten free lessons. Click Here. Of course you can still make a gluten free quiche if you don’t have my mix. There are several recipes for pie crust, quiche crust and tart crust in my cookbook, In the Kitchen with Gluten Free Mama.
After you have your pie crust rolled out, it’s time to gather your ingredients. I promise you, it is so much easier to cut up your ingredients, grate your cheese and preparing your eggs and etc, ahead of time.
For this quiche, we are making Bacon and Tomato Quiche. So lets get your bacon fried. I don’t recommend microwaving your bacon for this recipe, because microwaving dries out the bacon and to cook it again in the crust, by the tine you eat the bacon it won’t taste as good. Just pull out a frying pan. You will need to use half the package of bacon.
Meanwhile, as bacon is cooking, we can grate the cheeses. It’s really up to you on what cheese you want to use. I use a cup and a half of cheese in my quiches, because I love cheese. You can certainly decrease the cheese to one cup if you like and it won’t alter the rest of the ingredients one bit. Choose cheeses that go good with bacon and tomatoes. You can use the cheeses of your choice. I used a mixture of Gruyere & Gouda and it was delicious. Cheddar and Gouda or Italian Cheese would be great too. If you are a real cheese lover, I once used 1/2 cup Gruyere, 1/2 cup Gouda and 1/2 cup Jarlsburg and it was delish! So just choose a couple of your favorites.
Slice the tomatoes and green onions. Prepare the egg mixture. Crack the eggs into a large bowl, add the cream and milk. You can also use 1/2 & 1/2. If you don’t have these, straight milk will be fine too, but the cream helps give it a very rich taste. Add the seasoning and mix well. By now the bacon should be done. Crumble the bacon and we are ready to assemble.
Mix your egg mixture well. Add eggs and green onions, mix well. Pour mixture into the prepared pie crust. (remember you do not need to pre-cook the pie crust.) Add sliced tomatoes all across the top of the egg mixture. Place in oven and bake for about 50 minutes or until set. Simple as that! This is an easy quiche to make. Now if you want to make two…just double the ingredients.
- 1 gluten free pie crust (Mama’s Pie Crust Mix works great!)
- 8 oz. bacon, cooked and crumbled into 1 inch pieces (1/2 a package)
- 2 -3 roma tomatoes, sliced
- 4-5 green onions, chopped including green parts
- 6 eggs
- ¾ cup cream
- ¾ cup milk
- OR 1 ½ cups half and half
- ½ tsp. salt
- ⅛ tsp. fresh ground pepper
- 1 Tbsp. parsley
- ¾ cup Gruyere cheese, grated
- ¾ cup Gouda cheese, grated
- Preheat oven to 350°.
- Prepare pie crust as directed by your pie crust instructions. To prevent edges from burning, baste the edges with and egg white wash. (1 egg white, 1 tsp, water mixed together)
- Fry bacon and crumble into 1 inch pieces. Meanwhile, prepare the rest of the ingredients while bacon is frying.
- In a medium bowl, add eggs, cream, milk, salt, pepper and parsley. Whisk together well. Add cheeses and mix well. Fold in crumbled bacon and green onions. Pour mixture into pie pan. If necessary use a spoon to evenly distribute the bacon.
- Place sliced tomatoes on top of egg mixture.
- Place in oven for about 50 minutes or until set. Halfway through baking, gently place a piece of foil over the quiche not allowing it to touch the egg mixture. You could make it into a slight tent shape if that helps. This prevents the quiche edges from getting too dark and allows eggs to set up quicker.
- Test center with a knife. If it comes out runny bake a little longer. Or gently shake the quiches to see if the eggs are set. Enjoy!
I listed the cheeses that I use. You can certainly use other cheeses. ¾ cup swiss and ¾ cup cheddar or ¾ cup Italian cheese and ¾ cup cheddar or swiss, or try ½ cup Gruyere, ½ cup Jarlsburg, ½ cup Gouda. Really it's up to you. If you like less cheese in your quiche, reduce to 1 cup.
- 1 ½ cups Mama’s Almond or Coconut Blend Flour
- ½ tsp. xanthan gum
- ¼ tsp. salt
- 2 Tbsp. organic sugar
- ½ cup Spectrum Shortening (Butter or dairy free margarine, partially melted, is okay too)
- 1 egg white
- 3-4 Tbsp. cold water (If needed add 1 Tbsp. at a time extra water until you form a moist dough ball)
- Preheat oven to 350°.
- Prepare Pie Crust, per Mama’s Pie Crust Instructions, or use directions below for from scratch crust.
- In a medium bowl, combine flour, xanthan gum, salt and sugar. Mix to combine. Make a well in center. Add shortening, egg white and water.
- Using a fork, press shortening and egg white into flour until pea size dough balls form. Take clean hands and knead dough until smooth, adding more water as necessary to form a moist, pliable dough ball.
- Lightly spray two pieces of wax paper with cooking spray. Roll dough out between wax paper to about ¼ inch thickness. Peel back top piece of wax paper. Lift underside of wax paper and flip over onto pie plate, allowing it plenty of room to fit the bottom of pan and slide into the sides without gapping. Gently peel back top layer of wax paper. Trim edges to about ½ inch over hang. Fold edges under and flute edges as desired. Baste edges with egg white wash to prevent burning.
In celebration of Pi-Day 3.1415 A few gluten free blogger friends and I prepared several gluten free pies for you to enjoy! Check them out!
To buy Mama’s Pie Crust Mix or any of our great gluten free flour blends and mixes, click here.
Like always, we always love comments and questions. Did you try this recipe? Do you have a question or a tip you want to share? Comment below and we will respond!