Gluten free quiche Lorraine

    1 hour 30 min

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

    25 people made this

    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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