Foodie Friday: Bacon Cheddar Quiche, Gluten Free

Well, I am not sure if my Foodie Friday posts are catching on yet, but I am enjoying sharing something new and different with you each week. So, for those of you who are here, thanks!

Most all of the recipes I will be sharing I make gluten free, but they almost all were "normal" recipes first that I changed to make gluten free.  Case in point, this yummy quiche recipe that I substitute gluten free flour and xanthum gum in to make it okay for my hubby to eat.

Bacon Cheddar Quiche
1 par baked ( partially baked, completely cooled) pie crust 
     my pie crust recipe is below
4 eggs
1 1/2 cups milk
1 1/2 TBSP flour (GF)
6 slices of bacon, cooked and crumbled
3/4 cup shredded cheddar cheese
1/4 - 1/2 onion, sliced and diced
2 TBSP butter
salt 
pepper

Caramelize onions in butter over low heat.  This takes longer than one might think, but cooking them slowly on a low temperature makes them oh so delicious.

In your parbaked pie crust layer caramelized onions, bacon, and cheese.  I had about 1/2 cup of diced ham I needed to use up so I put that in there too.

Mix together eggs, milk, flour, and some healthy dashes of salt and pepper.

Slowly pour the egg mixture over the onions, bacon, and cheese.

Bake in a 400 degree oven for approximately 35 minutes, until nicely browned and set (not jiggly). 

Enjoy!

Pie Crust 
1 1/2 cups flour (GF)
6 TBSP cold butter
1/2 tsp salt
1/2 tsp vinegar
1 egg
3-5 TBSP cold water

Cut cold butter into flour and salt.  Slightly beat egg and vinegar together.  Pour into center of flour and butter mixture.  Toss lightly with a fork.  Add cold water one tablespoon at a time tossing with fork until dough forms.  Roll out between wax paper and place in pie pan.  To par bake the crust bake at 400 degrees for about 15 minutes until lightly browned.  Cool completely before filling.

I have never been good at making pretty pie crust edges and with gluten free crusts I do not even try.  It may not look pretty, but it sure tastes yummy.  On a side note, I love this kitchen pie pan my mom gave me a few years ago.  It is so nice and deep, great for lots of pie filling.