Best 2 Gluten Free Quiche With Rice And Lentils Recipes

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

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

GLUTEN-FREE QUICHE WITH RICE AND LENTILS

Gluten-Free Quiche With Rice and Lentils image

A gluten-free quiche recipe that is also vegetarian. This vegetarian quiche recipe is gluten-free. Just like a traditional quiche, with veggies, cheese and eggs, but the addition of lentils and rice makes for a healthy gluten-free twist. Fresh parsley adds plenty of fresh flavor.

Provided by carol.mulready

Categories One Dish Meal

Time 1h10m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups rice, pre-cooked (use blend of wild and brown)
1 tablespoon butter
1 egg, slightly beaten
1 cup grated swiss cheese
1/2 cup sliced onion
1/2 cup diced red pepper
1 cup cooked lentils (I like the french lentils, cooked in broth for 30 minutes with carrots and onion and splash of vineg)
2 tablespoons chopped fresh parsley
2 eggs
1/2 cup milk or 1/2 cup half-and-half
1 teaspoon salt
1/8 teaspoon pepper

Steps:

In a medium sized bowl, combine cooked rice, melted butter, and one slightly beaten egg. Pour into a buttered 9-inch pie plate, pressing against the sides and bottom to form a crust.
In frying pan, slowing carmelize sliced onion over low heat. Add peppers for last 5 min of cooking.
Sprinkle one-half of the grated cheese on the bottom of the rice crust. Layer the vegetables and lentils on the cheese. Sprinkle the rest of the cheese over the vegetables. Sprinkle with chopped parsley.
Combine eggs, milk, salt and pepper in a small bowl and carefully pour over the quiche filling.
Bake in a 400-degree oven for 30 minutes. Let quiche stand for 5 minutes before serving.