Makes 1 9-inch quiche. Difficulty
4 slices thick bacon, cut into 1/3" dice 1 medium leek, white and tender green, sliced crosswise 1/8" thick 1 cup cremini mushrooms, sliced 1 cup gruyere cheese, shredded 1 Tablespoon gf flour Salt and freshly ground black pepper 4 large eggs 1-1/2 cups heavy cream Dash of freshly grated nutmeg
Preheat oven to 400 degrees F.
Butter a 10" glass pie pan or ceramic quiche pan.
Cook bacon in a medium skillet over medium-high heat until brown and crisp. Transfer to paper towels. Pour off all but 1 tablespoon of fat. Add leeks. Cook on medium-high, stirring occasionally, until barely soft. Add mushrooms and continue to cook for about 2-3 minutes.
Place bacon, leeks, and mushrooms in a bowl, season with salt and freshly ground black pepper.
Toss grated cheese with 1 tablespoon gf flour. Place cheese mixture in bottom of prepared quiche pan.
In a bowl, whisk eggs with cream until well combined. Add nutmeg. Stir in leek mixture until well combined.
Pour filling into quiche pan and bake until set, about 30 minutes or until a knife inserted in center comes out clean. Let rest 10 minutes before serving.
We used The Gluten Free Pantry’s Country French Bread Mix flour for the gf flour in this recipe. To order please click the link below in the Recommended Tools section.