Gluten free Quiche Lorraine with Oat Crust
A Quiche Lorraine is apparently a pie from the Lorraine region of France that has eggs, cream and lardons, lately replaced with bacon for us Aussie folk. Modern varieties also include cheddar cheese which I guess makes this excellent recipe a gluten-free Quiche Lorraine with oat crust.
I don’t know much about Lorraine or Quiche to be honest but I do know that this pie is delicious. I also do know that I made it weekly for the whole of first term because my kids loved eating it and because I love it when they eat dishes full of cheese and egg.
Also, given my own desperation around lunchtime for ideas that do not contain bread, I have enjoyed a piece of this delicious pie myself on more than one occasion.
I have mixed the recipe up a bit from the traditional one handed down to me, in order to remove the 1 tablespoon of flour and to add in half a grated zucchini. Gluten free purists might also like to be sure they are using gluten-free oats.
If you would like to add that flour back in then go for it- lucky you. I have included the instructions either way.
Gluten free Quiche Lorraine with Oat Crust Recipe
Crust:
Mix together
1 cup rolled oats
1 cup grated cheese (cheddar/tasty – use good quality cheese especially if using packet grated cheese.)
Press into well greased quiche dish.
In a pan fry off
225 grams bacon diced and fried till crisp – set aside to cool a bit and
1 cup grated cheese.
Custard/filling:
In a large basin put
4 eggs
1 tablespoon plain flour (I simply leave this out with no trouble at all.)
Stir with whisk – it will look lumpy but that’s OK.
Then add/stir in
1 ½ cups of milk (you can use cream)
¼ teaspoon salt
Freshly ground black pepper
1/8 teaspoon nutmeg
Put alternate layers of bacon pieces and grated cheese into the rolled oats and cheese crust then carefully pour the custard mixture over. I also add in the half a grated zucchini into this layering process (never leaving it on the top of course).
Bake in 190 degrees celsius oven for 30/35 minutes until the quiche has puffed slightly and the custard is lightly firm in the centre.
If you plan to use it hot straight away – allow 5-10 minutes for the quiche to ‘settle’ after removing it from the oven.
Freezes OK – but I really think it’s best eaten about ½ an hour or so after making it!!
Good to eat hot or cold.
This is a most excellent and devious dish. It is most extremely cheesy in a rather good way.
I have included photos here of the oat crust on the bottom (image 1) and the top (image two) for your enjoyment. 
Happy Eating.
Dani xx
- Crust:
- 1 cup rolled oats
- 1 cup grated cheese (cheddar/tasty – use good quality cheese especially if using packet grated cheese.)
- 225 grams bacon diced and fried till crisp -
- 1 cup grated cheese
- ½ a zucchini grated (optional)
- Custard/filling:
- 4 eggs
- 1 tablespoon plain flour (I simply leave this out with no trouble at all.)
- 1 ½ cups of milk (you can use cream)
- ¼ teaspoon salt
- Freshly ground black pepper
- ⅛ teaspoon nutmeg
- Crust:
- Mix together in a bowl, one cup of rolled oats 1 cup grated cheese.
- Press into well greased quiche dish.
- In a pan fry off 225 grams bacon diced and fried till crisp - set aside to cool a bit.
- Now make the filling by lightly whisking 4 eggs together and then adding in the flour if you are going to use it.
- Stir with whisk – it will look lumpy but that’s OK.
- Pour in the milk and season for taste.
- Put alternate layers of bacon pieces and grated cheese into the rolled oats and cheese crust then carefully pour the custard mixture over. I also add in the half a grated zucchini into this layering process (never leaving it on the top of course).
- Bake in 190 degrees celsius oven for 30/35 minutes until the quiche has puffed slightly and the custard is lightly firm in the centre.
- If you plan to use it hot straight away – allow 5-10 minutes for the quiche to ‘settle’ after removing it from the oven.
Looking for lunch ideas?
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Roasted sweet potato soup with a touch of spice.
A very simple Beetroot and goats cheese tart.