Gluten Free Quiche Lorraine
You can serve this classic French egg dish, featuring bacon and Swiss, as a main course anytime of day.
Ingredient
- 1 cup Bisquick™ Gluten Free mix
- 1/3 cup plus 1 tablespoon shortening
- 3 to 4 tablespoons cold water
- 8 slices bacon, crisply cooked, crumbled (1/2 cup)
- 1 cup shredded Swiss cheese (4 oz)
- 1/3 cup finely chopped onion
- 4 eggs
- 2 cups whipping cream or half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground red pepper (cayenne)
Direction
- Heat oven to 425°F. In medium bowl, cut shortening into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. In ungreased 9-inch quiche dish, press pastry evenly in bottom and up sides. Bake 12 to 14 minutes or until pastry just begins to brown and is set.
- Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion into crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into crust.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.
