Gluten free courgette and bacon quiche

    1 hour 30 min

    A simple yet scrumptious quiche made with a homemade gluten free pastry case. Filled with bacon, courgette and Gouda cheese, it couldn't be anything but delicious.

    9 people made this

    Makes: 1 quiche

    • For the pastry case
    • 270g gluten free plain flour
    • 1/2 teaspoon salt
    • 2 teaspoons xanthan gum
    • 115g cold butter, cubed
    • 1 egg
    • 160ml cold water
    • For the filling
    • 1 tablespoon Dijon mustard
    • 200g bacon or pancetta, cubed
    • 2 eggs
    • 100ml single cream
    • 200g Gouda cheese, grated
    • salt and pepper to taste
    • 1 pinch ground nutmeg
    • 2 courgettes, thinly sliced

    Prep:15min  ›  Cook:45min  ›  Extra time:30min  ›  Ready in:1hr30min 

      For the pastry case:

    1. Combine flour, xanthan gum and salt. Stir well. Add butter and mix in using a pastry blender or fork till the mixture resembles breadcrumbs. Using a spoon, stir in the egg. Begin incorporating water a teaspoon at a time, stirring into the mixture using a spoon. Once moist enough, knead the dough briskly to form a ball.
    2. Dust a sheet of parchment with gluten free flour. Place ball of dough on top, then cover with another sheet of parchment. Press down lightly to form a disc. Chill in the fridge for 30 minutes.
    3. Preheat oven to 180 C / Gas 4. Grease a 23cm pie dish or tart tin.
    4. Remove from the fridge, and let it stand at room temperature for 10-15 minutes; this will make rolling the pastry much easier. Remove top sheet of parchment. Dust lightly with flour, if needed. Roll to 5mm thick on top of the parchment.
    5. Invert the pastry onto the tin and press down to evenly cover the bottom. Trim away excess pastry. Cover the pastry case with parchment, then fill with beans or rice.
    6. Bake in a preheated 180 C / Gas 4 oven for 15 minutes, or till golden brown. Remove from oven and let cool a bit, then brush the bottom of the case with the Dijon mustard.
    7. For the filling:

    8. Saute cubed bacon in a frying pan over medium heat until crispy. Remove from pan and set aside.
    9. Whisk eggs with cream in a bowl. Season with salt, pepper and ground nutmeg.
    10. Layer half of the courgette over the bottom of the pastry case, then top with half of the bacon and half of the cheese. Repeat layers, then pour over the egg mixture.
    11. Bake in the preheated oven for 30 minutes, or until set and golden.


    Gluten free courgette and bacon quiche
    Gluten free courgette and bacon quiche

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