Gluten free Quiche Lorraine with Oat Crust
Author: 
Cuisine: Traditional Australian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 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
Instructions
  1. Crust:
  2. Mix together in a bowl, one cup of rolled oats 1 cup grated cheese.
  3. Press into well greased quiche dish.
  4. In a pan  fry off 225 grams bacon diced and fried till crisp - set aside to cool a bit.
  5. Now make the filling by lightly whisking 4 eggs together and then adding in the flour if you are going to use it.
  6. Stir with whisk – it will look lumpy but that’s OK.
  7. Pour in the milk and season for taste.
  8. 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).
  9. 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.
  10. If you plan to use it hot straight away – allow 5-10 minutes for the quiche to ‘settle’ after removing it from the oven.
Recipe by eatmystreet at https://www.eatmystreet.net/2018/04/14/gluten-free-quiche-lorraine-with-oat-crust/