Gluten Free Crustless Quiche Lorraine
Serves | 6 |
Prep time | 15 minutes |
Cook time | 30 minutes |
Total time | 45 minutes |
Allergy | Egg, Milk |
Dietary | Gluten Free, Vegetarian |
Meal type | Lunch, Main Dish, Snack |
Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter |
Region | French |
By author | Karen Burns-Booth |
This Gluten Free Crustless Quiche Lorraine has all the taste of an authentic Quiche Lorraine, but without the pastry, for gluten free diners and weight watchers!
Ingredients
- 200g smoked (bacon) lardons
- 4 eggs, plus 2 egg yolks
- 200mls double cream (or creme fraiche)
- 1 large tomato, sliced thinly
- chopped fresh chives (to serve)
- salt and pepper to taste
Note
This Gluten Free Crustless Quiche Lorraine has all the taste of an authentic Quiche Lorraine, but without the pastry, for gluten free diners and weight watchers!
Directions
Step 1 | Pre-heat oven to 200C/400F/Gas mark 6 and lightly butter a round baking dish or tin. |
Step 2 | Fry the lardons in a pan, with no extra oil, until they are crispy and cooked. Drain them and set them to one side. |
Step 3 | Beat the eggs and egg yolks, then add the cream and beat together. Season to taste with salt and pepper, remembering that the the bacon will be salty and then pour the mixture into the prepared dish or tin. |
Step 4 | Scatter the bacon lardons over the top, gently pushing them down into the egg and cream mixture. Then arrange the sliced tomatoes on top and bake in the pre-heated oven for 25 to 30 minutes, until the quiche has set and is puffed up and golden brown with a slight wobble still. |
Step 5 | Remove the quiche from the oven and allow to settle and cool slightly before scattering the chopped chives over the top and then cutting into wedges to serve. This style of quiche firms up when it is cold and is ideal for picnics and lunch boxes. |