Recipe by Mary Angela
"Savory dish, perfect for brunch!"
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ground white pepper
ground white pepper
cooked bacon, crumbled
shredded Swiss cheese
I made this for a bridal shower brunch and it got rave reviews, with multiple people asking for the recipe. No one even knew it was gluten-free; they just knew it tasted great! Since this was my first time making quiche I have to say the recipe was easy to follow and true to taste. Since I like salt I didn't change that quantity (and no complaints from guests), but I did use 1 c 2% milk instead of half&half for the filling. I also made the whole thing the night before so all I had to do was throw it in the oven before brunch, and it turned out great. I will absolutely be saving this and making again - thank you!
I am one of those idiots who never reads all the way to the bottom of a recipe until it's too late. I missed the author's warning about "salty" and, if you make it as written, it's quite salty. (But then, the only time I like to taste salt is potato chips.) The recipe itself is excellent, cooks up well and very pretty, and impressed my non-GF friends at brunch. I used a fancier pie plate (one of those colored ceramic ones that are slightly deeper-dish) so I added two extra eggs to the mix, and it filled out nicely. I think next time I'll omit the salt from the crust completely and probably from the egg portion as well. But otherwise, this was easy-peasy and quite tasty! (I used the Bob's Red Mill Almond Flour from the grocery store, by the way.)
I make this often because it is delicious. Even my picky boyfriend likes it! I do leave out the nutmeg though because I don't like that spice.
* Percent Daily Values are based on a 2,000 calorie diet.
Low Carb and Gluten Free Quiche Lorraine
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 266
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