Gluten free quiche Lorraine
A light and fluffy traditional quiche for those with a wheat/gluten intolerance. Makes 6 lunch time servings, or 4 dinner servings.
I made it!
36 people made this
Gluten free pastry
120g rice flour or gluten free flour
2 to 3 tablespoons water
90g gluten-free self-raising flour
140g bacon, cooked and diced
1 onion, diced
30 min › Cook:
1 hr › Ready in:
1 hr 30 min
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.
Roll out pastry on a floured surface then lift gently into an oiled 23cm flan or pie dish, then press into place with fingers.
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.
Reviews & ratings
Average global rating:
Reviews in English
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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