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Sift together the gluten free flour and salt into a large bowl
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Rub in the softened butter and egg yolk until you get a breadcrumb consistency.
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With a round ended knife, gradually mix in the water until you reach a nice doughy consistency. You might need more or less than the 1.5 tbsp I used. The pastry needs to reach a stage where it doesn't crumble apart and also isn't too wet to handle.
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Wrap in cling film and chill in the fridge for 15 mins or so before use. Don't leave for more than an hour otherwise it will be like trying to work with a brick.
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Roll out the pastry on a surface sprinkled with gluten free flour, if you find it sticks and crumbles too much this way, roll it between two pieces of cling film or baking parchment which I often find easier.
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Grease a 10in flan dish with some margarine and lay over the gluten free pastry, push the pastry into the sides and remove any overflowing bits with a knife.
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Cut a piece of baking parchment an inch or two bigger than the dish, place inside the pastry case and fill with baking beans or rice, place into a oven preheated to gas mark 5/190c and allow to blind back for 20-25 mins.
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While the pastry is in the oven, grill the bacon until the rind is nicely crispy and then cut into bite sized chunks and set aside, grate 150g of cheese into a bowl and set that aside too. Finish the filling preparation by beating the eggs, milk and herbs together in a jug or bowl.
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Once the pastry has finished blind baking, remove from the oven and remove the greaseproof paper/rice/beans. Return to the oven for 5-10 mins to firm up the pastry at the bottom then remove from the oven again
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Place the bacon chunks on the bottom of the gluten free pastry case, scatter over about 80% of the cheese then pour over the egg solution. Finish off by scattering the remaining cheese on the top.
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Place the quiche in the oven, again on gas mark 5/190c, allow to cook for 40-45 mins until the top is nice and golden and the egg is set. Serve hot straight from the dish or allow to go cold and serve with salad.
Gluten Free Quiche Lorraine
- Recipe by Alison Wheatley
- Added30th August 2015
- Prep Time20 Mins
- Makes8 slices
This recipe is
Contains
- Dairy
- Egg
If you love a classic Quiche Lorraine but need to eat gluten free, this homemade gluten free quiche Lorraine is well worth making. It's packed with crispy bacon and plenty of cheddar cheese, all covered in a creamy, savoury egg and milk filling and baked inside a buttery gluten free pastry case.
Making gluten free pastry can sometimes feel like the tricky part of making a quiche, but this pastry is surprisingly easy to work with. Chilling it before rolling and rolling it between sheets of baking parchment makes it much easier to handle without the usual gluten free pastry crumbling all over the kitchen! If you need a pastry recipe for other dishes, I have a sweet shortcrust recipe, if using for savoury the sugar can just be omitted. In this Quiche Lorraine recipe I don't use xanthan gum, sometimes I do and sometimes I don't, personally I don't find it makes much difference, some gluten free flour blends also already contain xanthan gum so always check to make sure you aren't adding more than necessary if you do use it.
The pastry is blind baked first to help give you a crisp base before the bacon, cheese and egg filling are added. The result is a rich and cheesy quiche with a golden top and a pastry case that holds together beautifully when sliced. It is also perfect to eat hot or cold and can also be frozen if you wish to make this savoury gluten free quiche in advance.
I cut mine into eight generous slices and is great served warm with salad and potatoes for dinner, or chilled and packed into a lunchbox. It's also a handy one to make ahead for picnics, packed lunches or those days when you want something already waiting in the fridge. And with around 30g of protein per slice, it's a particularly filling option for lunch too.
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Last updated 3 weeks ago
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