GLUTEN-FREE QUICHE LORRAINE

Gluten-Free Quiche Lorraine image

You can serve this classic French egg dish, featuring bacon and Swiss, as a main course anytime of day.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 1h30m

Yield 6

Number Of Ingredients 11

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Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 460, Carbohydrate 23 g, Cholesterol 195 mg, Fat 5, Fiber 0 g, Protein 15 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 6 g, TransFat 3 g