Gluten Free Quiche Lorraine

Crust:

1 1/3 c. King Arthur gluten free multi-purpose flour
1/2 t. salt
4 oz. unsalted butter
1 egg white

Combine dry ingredients in a bowl. Cut the butter in until the mixture resembles wet sand. Add the egg white, press the dough together and form into a disc. Wrap in plastic and refrigerate for at least one hour or up to 2 days.

This gluten free dough is incredibly crumbly so I don't attempt to roll it in the traditional way with a rolling pin. I found that grating the dough with a cheese grater and pressing it into a 9 inch pie dish to be the best solution.


Blind bake the dough for 15 minutes at 350 degrees. Remove pie weights and continue to bake for 10 minutes. Fill the pre-baked crust with:

1 c. grated gruyere cheese
3 slices cooked bacon, crumbled
1 small onion, diced and sweated until translucent (in 1 oz. butter)

Then pour the custard over the filled crust.

Custard:

3/4 c. half & half
3 eggs
pinch of nutmeg
1 t. salt

Whisk all the above ingredients together.

Bake the quiche for about 30 minutes or until set. Cool and serve. Perfect served at room temperature.