Gluten-Free Ham Bacon Quiche an oven-baked type of omelet is creamy with nice crunchy bits of bacon and ham. As a result, aromas wafting from your oven will gently nudge your family out of bed waking them to the smells of breakfast. Indeed, it will bring your family out of their rooms and into the kitchen to enjoy breakfast together. A tasty way to begin your day or weekend. 
Gluten-Free Ham Bacon Quiche:
Who doesn’t love waking up to the warm and delicious smells of breakfast baking and realizing that soon your tummy will be full of warm food made with love? Indeed, people from every corner of the earth swear that you can taste the love and compassion of the person who made or makes your food. Hence, there is something so nostalgic about having your family eat together memories from your past will float into your conscious mind lifting us up emotionally as well as spiritually. Moreover, families all over the world can relate to this humble human experience.
Since going grain-free I have found that most times it is best to weigh the ingredients you intend to use to make absolutely sure the recipe will turn out every time. In Europe, they weigh their ingredients so that there is no excess of anything. 150 grams is roughly 1 cup if you decide not to weigh and 75 grams is approximately 3/4 cup. This recipe serves four
Gluten-Free Ham Bacon Quiche is a delectable bite of egg, cheese, ham, and bacon. Consequently, it is a nice blend of creamy, crunchy, and salty.
If having a special occasion you might want to have brunch. Try my Pineapple Pancake Bars with this Quiche.
Gluten-Free Ham Bacon Quiche
Pastry:
- 150 grams of Cassava Flour
- 75 grams of butter
- 1 beaten egg
- 4 1/2 Tablespoons cold water
- pinch of salt
Filling:
- 2 – 5 slices of cut-up bacon
- 1/2 cup chopped ham
- 1/2 cup chopped onions
- 5 eggs
- 3/4 cup cream or half and half or plain almond milk
- 150 grams of shredded cheese
- salt, pepper, and paprika to your liking
Directions:
First, preheat the oven to 350. Second, grease a quiche pan. Using a pastry knife cut butter into cassava flour and salt. Once it resembles small pea-sized bites add beaten egg and water. Next, combine until the dough starts to form. The dough will be more sticky than wheat flour dough. Finally, place two sheets of plastic wrap on your counter, and place dough on top of the plastic wrap. Next, place two more sheets of plastic wrap on top of the dough. Take your rolling pin and roll out the dough. Once, you get the size you need to take off the top two pieces of plastic wrap place the quiche pan upside down on the dough, and carefully fill the quiche pan over with the dough inside.
Lastly, line the quiche pan with dough trimming the excess by pushing down on the top edge of the quiche pan. Prick holes in the bottom of the dough.
Fry up bacon and onions in a frying pan. Once the onions and bacon are done remove the pan from the heat. Place bacon, onions, and ham evenly at the bottom of the quiche pan. Mix eggs, cream, salt, pepper, and paprika. 
Fold in cheese. Pour into the tin. Lastly, bake in the center of the oven for 30 mins or until the eggs are cooked.
Gluten-Free Ham and Bacon Quiche
Equipment
Ingredients
Pastry
- 150 grams Cassava Flour
- 75 grams butter
- 1 beaten egg
- 4 1/2 tbsp of cold water
- 1 pinch of salt
Filling:
- 2 - 5 slices of cut up bacon
- 1/2 cup chopped ham
- 1/2 cup chopped onions
- 5 whole eggs
- 3/4 cup cream or half and half or plain almond milk
- 150 grams shredded cheese of your choice
Salt, pepper, and paprika to your liking
Instructions
Pastry
- Preheat oven to 350. Grease a Quiche pan.
- Using a pastry knife cut butter into cassava flour and salt.150 grams Cassava Flour, 75 grams butter, 1 pinch of salt
- Once it resembles small pea size bites add beaten egg and water.1 beaten egg, 4 1/2 tbsp of cold water
- Combine until the dough starts to form.
- The dough will be more sticky than wheat flour dough.
- Place two sheets of plastic wrap on your counter, place dough on top of plastic wrap.
- Place two more sheets of plastic wrap on top of the dough.
- Take your rolling pin and roll out the dough.
- Once, you get the size you need to take off the top two pieces of plastic wrap place the quiche pan upside down on the dough, and carefully fill the quiche pan over with the dough inside.
- Line the quiche pan with dough trimming the excess by pushing down on the top edge of the quiche pan.
- Prick holes in the bottom of the dough.
Filling
- Fry up bacon and onions in the frying pan.2 - 5 slices of cut up bacon, 1/2 cup chopped onions
- Once onions and bacon are done remove the pan from the heat.
- Place bacon, onions, and ham evenly at the bottom of the quiche pan.1/2 cup chopped ham
- Mix eggs, cream, salt, pepper, and paprika. Fold in cheese.5 whole eggs, 3/4 cup cream or half and half or plain almond milk, 150 grams shredded cheese of your choice
- Fold in cheese. Pour into the tin.
- Lastly, bake in the center of the oven for 30 -40 mins or until eggs are cooked.
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| Calories 338 | |
| % Daily Value * | |
| Total Fat 19 g | 30 % |
| Saturated Fat 10 g | 48 % |
| Monounsaturated Fat 4 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 190 mg | 63 % |
| Sodium 787 mg | 33 % |
| Potassium 161 mg | 5 % |
| Total Carbohydrate 20 g | 7 % |
| Dietary Fiber 1 g | 6 % |
| Sugars 1 g | |
| Protein 19 g | 37 % |
| Vitamin A | 51 % |
| Vitamin C | 5 % |
| Calcium | 29 % |
| Iron | 14 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
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