- Dish type
- Pies and tarts
- Quiche lorraine
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
- Gluten free pastry
- 120g rice flour or gluten free flour
- 60g butter
- 2 to 3 tablespoons water
- 4 eggs
- 90g gluten-free self-raising flour
- 140g bacon, cooked and diced
- 1 onion, diced
- 375ml milk
MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min
- 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 & ratingsAverage global rating:(4)
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