Gluten-free Quiche {dairy-free Option}

1 unbaked gluten-free pie crust in a 9-inch pie pan

1 cup half-and-half or milk (For dairy-free use unsweetened almond or coconut milk.)

4 large eggs, whisked

½ teaspoon salt

¼ teaspoon ground pepper

1 cup cooked chopped gluten-free bacon

½ cup diced tomatoes

3 tablespoon chopped green onions

1 ½ cup shredded cheddar cheese (For dairy-free I used Violife cheese shreds. )

Preheat oven to 350°F.
In a medium-sized bowl whisk the eggs.
Add the half-and-half (or milk), salt, and pepper to the eggs and mix until fully combined. Set aside.
Add the cooked chopped bacon to the bottom of the prepared gluten-free pie crust. Top the bacon with 1 cup of the cheddar cheese. Sprinkle the green onions over the cheese layer.
Pour the egg mixture over top of the filling layers.
Sprinkle ½ cup of cheese over the top of the quiche.
Place the quiche on the middle rack and bake for 20 minutes. After 20 minutes cover the quiche loosely with a piece of aluminum foil to keep the crust from getting too brown. (You can also use a pie shield) Bake for another 20-30 minutes or until knife inserted in center comes out clean.
Let the quiche cool for 5 to 10 before slicing and serving.
Refrigerate leftovers by cover with plastic wrap or albumin foil or in an airtight container.
Reheat leftovers in the microwave.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥧Quiche

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m