Easy Quiche Lorraine
What a delicious and fool proof brunch option! Quiche Lorraine is so simple to put together and results in an impressive slice of egg, ham, and Swiss goodness. I love this dish because it’s simple and hearty like a frittata but a little classier and a little more put together. There is something about a flaky, buttery crust that just makes this quiche Lorraine so craveable.
To make this gluten free, use a premade gluten free pie crust. You can find them in most health food stores and they are already in a pie tin. So you don’t even have to roll it out!
Cleaning out the freezer was what prompted this recipe in the first place. I found a premade gluten free pie crust that had been in the freeze for months and was taking up too much space. I told Matt to just leave it in the fridge and I’d use it for something soon. I was imagining what kind of pie I would make, banana cream… maybe chocolate silk? Instead I ended up going savory! I used up the leftover ham we had from Easter and just threw it together really quick. It turned out sooo good! I ended up making 2 more the following week and we have been enjoying the leftovers for days.
If there’s one thing I don’t enjoy making it’s pie crust. I prefer to take the easy way out and get a pre-made one but if you are set in making a homemade crust, then go right ahead! There are plenty of gluten free pie crust recipes out in the world already so it shouldn’t be hard to find a good one.
Easy Quiche Lorraine
A simple and delicious brunch dish with ham, cheese, and a flaky crust.
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Amount Per Serving
Calories from Fat 270
% Daily Value *
Total Fat 30g
Saturated Fat 12g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 11g
Total Carbohydrates 24g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 premade pie crust
- 1 tablespoon cooking fat (coconut oil, grass-fed butter, avocado oil)
- 1/2 onion, diced
- 1 small shallot, diced
- 1/2 cup cooked ham, diced
- 1/2 cup Swiss or Gruyere cheese, shredded
- 6 eggs
- 1/4 cup coconut or almond milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 400°
- Unroll the pie crust into a 9-inch tart pan or pie pan. Use your fingers to push the dough into the edges of the pan and up the sides. Crimp the edges if needed. Prick the bottom and sides of the crust with a fork. Bake for 10 minutes or until lightly browned.
- While crust is baking, melt the cooking fat in a small skillet over medium heat then saute the onions and shallots for about 5 minutes or until translucent.
- To assemble the quiche, layer the onions and shallots into the lightly browned pie crust then top with the ham and then sprinkle on the cheese.
- Whisk the eggs with the coconut milk, salt, and pepper then pour the egg mixture over the cheese.
- Bake at 350° for about 30 minutes or until eggs are completely set. Cool for 15 minutes before serving.
Growing Up Grass-Fed https://growingupgrassfed.com/