This gluten-free quiche with almond crust is buttery, creamy and indulgent. Filled with shallots, thick cut bacon, and gruyere, the tender filling pairs beautifully with the subtle sweetness of the almond crust. Perfect for an impressive but easy brunch, or breakfast.
Any time I go to the Bay Area to visit my parents, I’m faced with the challenge of baking for my mom, who is gluten free. I think that gluten-free baking can get a bit of a bad rep– I’ve found that the trick to making delicious gluten-free bakes, is to not treat it like a regular recipe. Gluten-free pie crusts an be delicious too, they just need a little extra TLC so they stay buttery and wonderful.
The right kind of flour
Whenever I bake gluten-free, I always use Bob’s Red Mill Super Fine Almond Flour. It has a great texture and taste, and works quite well for pie and galette crusts (this isn’t a sponsored post– I just love it!).
Make sure that you are using high quality almond flour, and that it is not almond meal, or coarse grind. If you can’t get your hands on super fine flour, you can pulse almond meal in a food processor a few times to make it a bit more fine-textured.
Fitting the mold
One struggle with gluten-free doughs, is that they are not as flexible as regular doughs, because they lack the strength that comes from, you guessed it, gluten formation. In this recipe, you simply have to press the dough into the pie plate, which eliminates the worry of cracking or tearing, and also makes it easier if your butter starts heating up as you work. This crust will hold some degree of crimping, but I don’t recommend making your design too intricate or tall, as it will be more likely to crumble off while baking.
You can make this crust by hand or in a food processor. If making by hand, rub the butter and almond flour between your fingers until the pieces resemble coarse sand, much like when making a regular flour pie crust. Because this dough doesn’t contain any gluten, you don’t need to worry about over working it.
To bake this gluten-free quiche, first blind bake the crust with weights, then bake for an additional 5 or so minutes without weights to dry out the base a little bit more. This will help to prevent a soggy bottom. Regardless of flour type, I like to bake my pie crusts at a higher temperature to start, as this also aids in getting that bottom nice and solid before adding any wet fillings.
The creamiest custard
One of my favorite parts about this quiche is how dang creamy it is! The heavy cream, combined with the cheese and egg makes an incredibly pillowy texture, that’s silky and rich, without feeling heavy. Whisk your eggs, then gently combine them with the cream and spices until uniformly mixed. It’s a simple custard, but so flavorful, and with the most delightful texture.
The perfect combo
I encourage you to give this recipe a try, whether you’re new to gluten-free baking, or an old pro. I promise you, this quiche is rich and decadent, and is full of flavor and wonderful buttery crust. Even if you just want to try something new, this quiche is an awesome place to start!
Be sure to leave a comment below, and tag me on instagram so I can see your quiches! I hope you love this brunch showstopper!