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.

    47 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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    Reviews in English (4)


    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