My Gluten Free Guide

Cheese & Onion Quiche (GF)

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Quiche is such a satisfying thing to eat. Shortcrust pastry encasing a set egg, cream and milk filling flavoured with your choice of ingredients. My gluten free cheese and onion quiche is no different, aside from featuring my brilliant buttery gluten free shortcrust pastry (which is so easy to make)!

I’ve had amazing feedback about my gluten free shortcrust pastry already, with people saying their gluten-eating family and friends even gave their seal of approval. One lady’s father even said he didn’t think he’d be able to tell the difference between my gluten free shortcrust and regular shortcrust. Wahoo!

Now back to the quiche. Enjoy it hot or cold and feel free to vary up the fillings if you want. I’ve made this one with with red onion and cheddar cheese, but using this base method you can add whatever you like.

You might also want to try my Pancetta, Parmesan & Courgette Quiche, for a complementary flavour to add to your lunch/buffet table/picnic.

Gluten Free Cheese & Onion Quiche Recipe

You’ll find all the recipe details below, along with plenty of pictures to help you as a step by step visual guide. If you have any questions feel free to message me on my Instagram account or email me at mygfguide@gmail.com.

Happy baking!

Laura xxx

cheese and onion quiche
Yield: Serves 4

Gluten Free Cheese & Onion Quiche

Prep Time: 15 minutes
Cook Time: 55 minutes
Additional Time: 5 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • 350g chilled gluten free shortcrust pastry dough (see my recipe, linked in the method below, for an easy homemade shortcrust)
  • 2 large red onions
  • 100g cheddar cheese, grated
  • 125ml single cream
  • 3 large eggs
  • 50ml milk
  • Black pepper

Instructions

    Please see my "Gluten Free Shortcrust Pastry" recipe for details of how to make the dough if you wish to make from scratch. Then follow the steps below to make the quiche:

    1. Preheat your oven to 180C (fan) and lightly grease a 24cm loose-bottomed tart tin.
    2. Finely dice the onions and cook in a frying pan over a low heat for 15 minutes, while you are preparing the pastry. Once cooked, set aside.
    3. Place a 30cm piece of cling film onto your worktop and dust well with gluten free flour. Pop the chilled shortcrust pastry dough on top of the cling film, then greaseproof paper on top of the dough.
    4. Use a rolling pin to roll the pastry out to 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.
    5. Carefully ease the side of the pastry onto the floured rolling pin, then carefully slide onto the tart tin.
    6. 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.
    7. Use a fork to gently prick holes in the base of the pastry tart (image below).
    8. Place the used greaseproof paper on top of the pastry and tin, adding baking beads to fill (see image below) so that you can "blind bake" the tart. Place it into the oven to blind bake for 10 minutes at 180C.
    9. After this, remove from the oven, lift out the baking beads and greaseproof paper and return to the over to bake for 10 minutes at 160C (fan).
    10. While the case is baking, you can finish preparing the filling. Crack the eggs into a large bowl, add the cream and milk and whisk well until smooth. Season with a little black pepper, add the grated cheese and cooked onions and stir again. Now set aside until needed.
    11. The shortcrust case should now be cooked through (add 5 minutes to the cooking time if it still looks raw on the bottom). Remove from the oven and place onto a wooden board or heatproof mat. Give the filling mixture a good stir then carefully pour into the pastry case. Return the tart to the oven and bake for 35 minutes at 160C (fan).
    12. Once cooked, carefully ease the sides of the tin off the tart and slide it off the base onto a wire rack to cool for 5 minutes. Then either serve hot or leave to cool entirely and store in the fridge until needed.

“Blind baking” the pastry

I hope you love making and eating this gluten free cheese and onion quiche. I have plenty of other shortcrust pastry recipes coming soon, so watch this space.

In the meantime, why not try some of my other delicious bakes and recipes:

Enjoy! Laura xxx

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