Roll prepared Bob’s Red Mill Gluten Free Pie Crust between two pieces of parchment paper or heavy duty plastic wrap, forming a 10-inch circle. Remove the top layer of parchment or plastic and carefully invert dough into a 9-inch tart or quiche pan. Remove remaining sheet of parchment or plastic and press crust into pan, trimming and fluting the edges accordingly. Freeze at least 15 minutes.
Preheat oven to 375°F. Line the crust with parchment paper and fill with pie weights. Bake for 25 - 30 minutes. Remove from the oven, discard the pie weights and parchment. Reduce the oven to 350°F.
Thoroughly whisk together the milk, cream, eggs and salt.
Sprinkle the Gruyere and bacon on the bottom of the quiche crust and fill with the egg mixture.
Bake at 350°F until filling is set in the center, 40 - 45 minutes. Let cool at least 15 minutes before serving.
