Gluten free quiche Lorraine

Gluten free quiche Lorraine


20 people made this

About this recipe: A light and fluffy traditional quiche for those with a wheat/gluten intolerance. Makes 6 lunch time servings, or 4 dinner servings.

Kylie Veale

Serves: 4 

  • Gluten free pastry
  • 120g rice flour or gluten free flour
  • 60g butter
  • 2 to 3 tablespoons water
  • Filling
  • 4 eggs
  • 90g gluten-free self-raising flour
  • 140g bacon, cooked and diced
  • 1 onion, diced
  • 375ml milk

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. For the pastry, rub the butter into the rice flour until it resembles breadcrumbs. Add the water and bring together into a soft ball of dough. Wrap in cling film and leave to rest for 30 minutes.
  2. Roll out pastry on a floured surface then lift gently into an oiled 23cm flan or pie dish, then press into place with fingers.
  3. Mix all the filling ingredients together in a large bowl. Pour filling into the pastry case. Bake at 180 C / Gas 4 for 1 hour.

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Reviews (3)


Great recipe, my husband has coeliac and loved this quiche. The pastry was much more like normal pastry than a lot of others I have tried. I served it a t a lunch and nobody knew it was gluten free until I told them. - 30 Oct 2010


needed this for a cousin coming for lunch i dont know why it says roll the pastry out as it just fell to pieces so had to do a patch up job but was yummy and turned out ok - 28 Apr 2013


I needed to double up on the pastry and added 2tsp of cant hum gum to bind it...but both parents who aren't fluent intolerant loved it! - 22 Dec 2012

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