Quiche Vosgienne

I recently learned that when you add cheese to a quiche it’s called Quiche Vosgienne! The name refers to the Vosges area in eastern France, near Germany. I love learning something new every day!

While I’m not a big fan of eggs, I decided to take the learning a step further by trying my hand at making the savory dish. Here is my interpretation of the simple and delicious meat and cheese French tart using a gluten-free crust.

I’ve taken the traditional recipe for Quiche Lorraine (crust, eggs, cream, bacon, salt & pepper) and added a blend of Swiss and Gruyère cheeses.

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Ingredients

  • 1 frozen 9-inch gluten-free pie crust
  • 4 ounces of cubed pork belly (The French call it lardons, the Italians call it pancetta, and I call it yummy bacon!)
  • 4 large eggs
  • 1 cup of shredded cheese, a blend of Swiss & Gruyère
  • 1 cup of half & half
  • salt & pepper

By using pre-made crust, pre-cubed bacon, and pre-shredded cheese, I saved lots of time.

Instructions

First, I thawed the gluten-free pie crust for 10 minutes. After poking the crust with a fork, I baked it for 15 minutes at 350°F.

While the pie crust was in the oven, I mixed the following ingredients in a large bowl:

  • 3 eggs, plus 1 egg yolk
  • 1 cup of half & half
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper

In a small, ungreased frying pan, I browned the pancetta, which I then drained on a paper towel.

Next, I filled the blind-baked crust with a 1/2 cup of the shredded cheese blend:

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I added the pancetta:

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Then, I poured in the egg, cream, and salt & pepper mixture:

Finally, I topped it off with the other half of the shredded cheese:

I baked it for 45 minutes at 375°F and then let it cool down for about an hour.

Et voilà!

Here it is: a Pancetta & Swiss/Gruyère French tart in a gluten-free crust, my interpretation of Quiche Vosgienne!

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Enjoy it hot or cold!

Do you like quiche? What flavor combinations do you like? Tell me in the comments below.

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