Recipe courtesy of The French Pastry School - Chicago, IL PREPARATION TIME: 20 MINUTES BAKING TIME: 17 MINUTES Mold: Tartelette Tray 12 Hole INGREDIENTS FOR MINI GLUTEN FREE QUICHE LORRAINE Bacon ¾ cup Gruyere cheese, grated 1 cup + more for garnish Fresh whole milk 2/3 cup + 2 tsp Sour cream or crème fraiche 2/3 cup + 1 tsp Fresh whole eggs 5 large eggs Salt ½ tsp Black pepper, ground 1/8 tsp Nutmeg, ground 1/8 tsp METHOD Preheat the oven to 325°F/170°C. Roast the bacon until crisp. Drain the grease and set aside to cool. Chop to desired size. Put a few pieces of bacon in the bottom of mould. In a mixing bowl, whisk together the milk, sour cream, eggs, salt, pepper, and nutmeg until well combined and smooth. Pour the egg mixture over the bacon. Sprinkle additional cheese on top. Bake for 17 to 19 minutes until set and golden brown. Cool for 30 minutes and unmold. Note: For a vegetarian option, the bacon can be substituted with cubed, sautéed vegetables of your choice. Download the recipe pdf here.