Mini Gluten Free Quiche Lorraine


PREPARATION TIME: 20 MINUTES

BAKING TIME: 17 MINUTES

Mold: Tartelette Tray 12 Hole

 

INGREDIENTS FOR MINI GLUTEN FREE QUICHE LORRAINE

Bacon ¾ cup

Gruyere cheese, grated 1 cup + more for garnish

Fresh whole milk 2/3 cup + 2 tsp

Sour cream or crème fraiche 2/3 cup + 1 tsp

Fresh whole eggs 5 large eggs

Salt ½ tsp

Black pepper, ground 1/8  tsp

Nutmeg, ground 1/8  tsp

METHOD

Preheat the oven to 325°F/170°C.

Roast the bacon until crisp. Drain the grease and set aside to cool.

Chop to desired size.

Put a few pieces of bacon in the bottom of mould.

In a mixing bowl, whisk together the milk, sour cream, eggs, salt, pepper, and nutmeg until well combined and smooth.

Pour the egg mixture over the bacon. Sprinkle additional cheese on top.

Bake for 17 to 19 minutes until set and golden brown.

Cool for 30 minutes and unmold.

Note: For a vegetarian option, the bacon can be substituted with cubed, sautéed vegetables of your choice.

 

Download the recipe pdf here.