Breakfast

Gluten Free Country Quiche Lorraine

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Course Breakfast
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free Pie Shell
  • 1/2 Pound Bacon, cooked and crumbled
  • 1 Cup Heavy Cream
  • 4 Eggs
  • 1/2 tsp Salt
  • 1 Pinch Black Pepper
  • 1/8 tsp Ground Nutmeg
  • 1 1/2 Cup Grated Cheese of Your Choice
  • 1 heaping tbsp Chopped Chives (optional)

Instructions
 

  • Set Wholly Gluten Free Pie Shell to defrost on a parchment or foil lined cookie sheet.
  • Preheat oven to 350°F. Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives. Add the milk and cream and whisk vigorously to incorporate.
  • Arrange the bacon and cheese in the bottom of the pie shell. Pour egg mixture gently into the pie shell and gently stir with your finger so that chives and bacon are suspended throughout the pie.
  • Bake in pre-heated oven for 50-60 minutes. Check for doneness after 50 minutes by gently shaking the quiche. It should be set in the center. Cool on a wire rack.
  • Enjoy warm or at room temperature.