Gluten Free Quiche Lorraine with Sheep’s Milk Cheese
A classic French dish with a twist! Made with a paleo crust, bacon, and sheep's milk cheese, it's a wonderful savory meal for any time of day!
Quiche is such a classic meal that is so versatile. It's perfect for breakfast, lunch or dinner. Making a good paleo quiche can be challenging, so this recipe is almost paleo, with the exception of the cheese. Some people find that if they have difficulty with cow's milk products, sheep or goat's milk items can be a substitute. It doesn't work for everyone, but for some it's more tolerable. This quiche has a paleo crust (therefore is also gluten free), cage free nitrate free bacon, and unsweetened almond milk, which is all paleo. The addition of basque or manchego cheese which is made from sheep's milk is the exception. So it's almost paleo...but the cheese is why this recipe is considered a gluten free quiche lorraine with sheep's milk cheese.
The recipe has rather quick and easy steps, with time in between for chilling and blind baking the crust, then fully baking the quiche. Once finished, it can also be chilled in the refrigerator and eaten later. And it makes wonderful leftovers.
Sheep's Milk Cheese
There are numerous cheeses made from sheep and goat's milk. This recipe has used both basque and manchego which are made with sheep's milk. The basque has a particularly rich flavor, but the manchego works very well too. Aldi and Trader Joe's carry one or both of these at a decent price.
How to Make Gluten Free Quiche Lorraine with Sheep's Milk Cheese
The first step is to make the paleo pie crust with cassava flour. Place the crust in a regular pie pan, or for a nicer looking crust, a tart pan. Partially bake for 15 minutes to ensure that the crust isn't soggy.
Then chop and cook the bacon pieces. Grate the cheese. Gather the eggs, spices and unsweetened almond milk.
The cooked bacon and grated cheese will go in the crust first. Spread it around the pan evenly.
Whisk the eggs with the ground pepper and nutmeg. Then add the almond milk and whisk again until everything is well combined. Pour the egg mix over the bacon and cheese in the crust.
Bake Time
Bake the gluten free quiche lorraine at 350 for 30 minutes. Check to see if the middle is slightly jiggly, which is what you want. If it's too watery or the edges are not firm, let bake for another 5 minutes. Remove from the oven and let rest a few minutes.
Cut and serve warm. You can also place in the refrigerator to save for later. Simply cover with foil and warm in the oven for 15 minutes at 350 degrees when ready to serve.
Store leftovers in the refrigerator for up to 3-4 days. Enjoy!
Gluten Free Quiche Lorraine with Sheep's Milk Cheese
Equipment
- 1 8-9 pie pan or tart pan
Ingredients
- 1 paleo pie crust
- 8 oz bacon cage free, nitrate free
- 1 cup basque or manchego cheese, grated
- 3 eggs
- 1/8 tsp ground black pepper
- 1/8 tsp nutmeg
- 1 1/2 cups unsweetened almond milk homemade or store bought
Instructions
- Make paleo pie crust (see link above for instructions). Rolled out crust can be placed in a regular pie pan or a tart pan, then chilled for 30 minutes in the refrigerator. Preheat the oven to 350°F degrees, then partially bake crust for 15 minutes. Remove crust from the oven. Keep oven on at 350°F degrees.
- Cut raw bacon into pieces. Heat a skillet on medium heat and add the bacon pieces. Cook until browned and crispy. Remove from the pan and let cool on a paper towel.
- Shred the basque or manchego cheese. Place cooked bacon and shredded cheese in the partially baked crust.
- Whisk the eggs with the ground pepper and nutmeg. Add the unsweetened almond milk and continue to whisk until blended. Pour egg mixture into the crust over the cheese and bacon.
- Bake for 30-35 minutes at 350°F degrees. Check after 30 minutes. When the edges are cooked but the middle still jiggles, remove the quiche from the oven. If the edges are watery or jiggle, place back in the oven for another 5 minutes.
- Let cool for a few minutes, then cut and serve. Alternatively, store entire quiche in the refrigerator for up to 4 days. When ready to serve, cover with foil and warm in the oven for 15 minutes at 350°F degrees.Leftovers can be stored in the refrigerator for up to 4 days.