Gluten Free Quiche Lorraine - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-quiche-lorraine

Posted On: 30th August 2015

A deliciously cheesy gluten free quiche Lorraine made with crispy bacon, mature cheddar and a creamy egg filling in a buttery homemade gluten free pastry case. Perfect for lunch, picnics, packed lunches or an easy dinner.

Ingredients

Pastry
220g gluten free plain flour
Dash salt
100g unsalted butter (room temperature)
1 egg yolk
1.5tbsp water

Filling
150g cheddar cheese
5 rashers bacon (smoked or unsmoked is your choice)
5 large eggs
200ml whole milk
1/2tsp onion granules
1/2tsp garlic granules
1tsp mixed herbs

Preparation Time: 20 Mins
Cooking Time: 1 Hour 30 Mins

This recipe contains

Dairy, Egg

Method

1. Sift together the gluten free flour and salt into a large bowl

2. Rub in the softened butter and egg yolk until you get a breadcrumb consistency.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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

10. 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.

11. 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.

This recipe makes 8 slices
Nutritional info per slice