There’s something so comforting about a homemade quiche and this feta, red onion and pesto quiche is no exception. It’s also a wonderful dish to make ahead of time, especially if you have people coming for lunch. You can bake it before they arrive, meaning less stress and more time spent with your guests.
I made this quiche for a friend who was visiting with her baby. Managing to pull it together while my son had his morning nap. My 11 month old really loves to be held and carried around when he is awake, so being able to make a dish in advance really helped me out!
I served it with a side of kohlrabi and parsnip slaw (a wonder Clare Thomson recipe from her book Home Cookery Year, which I would heartily recommend) and some fresh rocket. It is a perfect lunch with any sort of side salad. Or you could add new potatoes as a second side, if you want it to be a more substantial dinner.
Which Gluten Free Shortcrust Pastry Should I Use?
I would strongly recommend you use my Gluten Free Shortcrust Pastry Recipe. Thousands of you make this pastry regularly, which should prove I am not the only one who rates this!
It makes an absolutely delicious quiche pastry and the method below is based on the assumption you are using this pastry.
Don’t be daunted by homemade pastry, honestly it is much easier than you’d think. Plus, my recipe is designed to make it as simple as possible and there are lots of pictures below to guide you through.
Gluten Free Feta, Red Onion & Pesto Quiche Recipe
This gluten free feta, red onion and pesto quiche serves about 4 people, allowing you a big quarter chunk each. If you have any leftovers store them in tupperware in the fridge. Then reheat in the oven (I found 10 minutes at 180C fan does it).
You’ll find a full method below, with lots of pictures to guide you through the recipe. If you have any questions feel free to get in touch. You can contact me at firstname.lastname@example.org or message me on Instagram/Facebook @myglutenfreeguide.
Lastly, if you enjoy this quiche, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
A tasty gluten free quiche filled with feta and red onions, topped with pesto, parmesan and pine nuts. Absolutely delicious either hot or cold!
- 500g gluten free shortcrust pastry (1 quantity of my homemade shortcrust recipe)
- 2 red onions
- A knob of butter
- 250ml milk
- 125ml creme fraiche OR double cream
- 4 large eggs
- 150g feta cheese
- 30g parmesan cheese (cheddar also fine)
- 4 tsp pesto
- 20g pine nuts
- Salt and pepper
- First, some preparation for the gluten free quiche filling. Dice the red onions and cook over a low heat in a knob of butter. Cook gently and slowly so the onion develops a caramelised flavour. This will take about 20 minutes, so you can leave them to cook while you get on with the pastry.
- Now to prepare the gluten free shortcrust shell. Take a loose-bottomed, non-stick tart tin and grease the base and sides with butter or oil. Preheat oven to 180C (fan oven).
- Place a 30cm piece greaseproof paper onto your worktop (you can use the greaseproof that your shortcrust was wrapped in, if you are using my recipe). Pop the chilled shortcrust pastry dough on top of the greaseproof paper, then lay a piece of cling film on top of the dough.
- Use a rolling pin to roll the pastry out nice and thin (just under 0.5cm thick) in a large circular shape – wide enough to completely cover the tart tin and sides. If there’s any breaking or uneven edges you can just patch them up easily with other pieces of pastry.
- Remove the cling film and then carefully flip the pastry onto the tart tin, then peel off the greaseproof paper. Gently tuck the pastry into the tin, pressing down to completely cover the base and around the sides. Use a sharp knife to slice off any excess pastry (you can save these offcuts in the fridge for later use). You should be left with a nice neat edge.
- Use a fork to gently prick holes in the base of the pastry tart. Place the used greaseproof paper on top of the pastry and tin, adding baking beads to fill so that you can “blind bake” the tart. Place it into the oven to blind bake for 10 minutes at 180C.
- After this, remove from the oven, lift out the baking beads and greaseproof paper and return the pastry to the oven to bake for 10 minutes at 160C (fan). Then remove from the oven and set aside while you finish the filling.
- To make your filling mix the milk, cream/creme fraiche and eggs together in a bowl. Season with salt and pepper. Then pour the mixture into pastry case.
- Evenly distribute the cooked red onion and feta (broken into small chunks) into the filling. Then put the tart back in the oven and bake at 160C for 35 minutes, until set.
- Remove from the oven and top with little blobs of pesto, finely grated parmesan and a scattering of pine nuts. Then return to the oven and bake at 180C (fan) for a final 10 minutes, until golden.
- Once cooked, remove from the tin and transfer carefully to a wire rack to cool a little. You can serve it while still warm or when cooled completely, it's delicious either way. Serve with a yummy side salad for a tasty lunch, or with new potatoes and peas for more substantial meal.
Here is a link to my homemade gluten free shortcrust pastry recipe, which I would recommend using for this quiche.