Quiche Lorraine (Gluten-Free, Nut-Free)

Instructions

1. 1Preheat your oven to 190°C.
2. 2Gently press the 1 Gluten-Free Pie Crust into a 22.86 cm pie dish. Place the crust in the oven and bake for 15 minutes until it looks lightly set. Remove the pie dish from the oven.
3. 3While the crust bakes, cook the 6 slices of Bacon in a skillet over medium heat until it is crispy. Transfer the cooked bacon to a plate lined with paper towels to drain. Once cool enough to handle, crumble the bacon into small pieces.
4. 4Finely chop the 1/2 Onion. Add the chopped onion to the same skillet used for the bacon (no need to clean it). Cook the onion over medium heat for 5-7 minutes, stirring occasionally, until it is soft and translucent.
5. 5In a medium bowl, whisk together the 6 Eggs, 1 1/2 cups Heavy Cream, 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper, and 1/4 teaspoon Nutmeg until well combined.
6. 6Add the crumbled bacon, the softened onion, and the about 113 g of shredded Gruyere Cheese to the egg mixture. Stir everything together gently.
7. 7Carefully pour the egg and bacon mixture into the pre-baked 1 Gluten-Free Pie Crust. Make sure the filling is evenly distributed.
8. 8Bake the quiche in the preheated oven for 30-35 minutes. The quiche is ready when the center is set (it shouldn't jiggle when gently shaken) and the top is lightly golden brown.
9. 9Allow the quiche to cool in the pie dish on a wire rack for at least 10 minutes before slicing and serving. This helps the filling firm up completely.

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