Quiche lorraine is a real retro classic, and my version has a lovely gluten free shortcrust pastry encasing a filling of egg, cream, bacon, cheese and onion. It’s pure comfort food and a brilliant dish to serve both hot or cold.
This gluten free quiche lorraine can be made in advance, making it a fab time saver. Or equally, serve it hot from the oven. It is a great addition to a buffet table of picnic, or a cosy winter lunch table.
My gluten free shortcrust pastry has proven to be the perfect base for this quiche. It’s the perfect combination of short yet crumbly, while holding together nicely. A joy to eat!
Can I Make a Lactose Free Version of this Quiche?
Yes lactose free baking is very straightforward, simply sub in lactofree single cream and milk for the filling. For the butter in the pastry, you may struggle to grate the lactofree butter (as it is usually softer), but give it a go and worst case chop into small pieces and then work into the shortcrust.
Do I Need to Use Gruyere, or Does Other Cheese Work?
Any hard cheese with a similar melting point would be perfect. Try cheddar cheese for a slightly saltier end result, or Comte and Manchego are also delicious.
Gluten Free Quiche Lorraine Recipe
You’ll find all the gluten free quiche lorraine 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 firstname.lastname@example.org.
- 350g chilled gluten free shortcrust pastry dough (see my recipe, linked in the method below, for an easy homemade shortcrust)
- 2 white onions
- 150g unsmoked streaky bacon
- 100g gruyere cheese, chopped into small cubes (comte or cheddar are also fine substitutes)
- 120ml double cream
- 3 large eggs
- 40ml milk
- Black pepper
Please see my "Gluten Free Shortcrust Pastry" recipe for details of how to make the pastry if you wish to make from scratch. Then follow the steps below to make the quiche:
- Preheat your oven to 180C (fan) and lightly grease a 24cm loose-bottomed tart tin.
- Finely dice the onions and cook in a frying pan over a low heat for 10 minutes, while you are preparing the pastry. Once cooked, set aside.
- 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.
- 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.
- Carefully ease the side of the pastry onto the floured rolling pin, then carefully slide onto the tart tin.
- 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 (image below).
- 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.
- While the pastry is blind baking, chop the bacon into small pieces and fry in a pan until the fat has crisped. Then set aside with the onions to cool.
- Now remove the tart case from the oven, lift out the baking beads and greaseproof paper and return to the over to bake for 10 minutes at 160C (fan).
- 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 cooked onions and bacon and stir again. Now set aside until needed.
- 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. Distribute the chunks of cheese evenly across the pastry base. Then give the filling mixture a good stir then carefully pour into the pastry case.
- Return the quiche to the oven and bake for 30 minutes at 160C (fan).
- Once cooked, carefully ease the sides of the tin off the quiche 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.
For more gluten free meal and baking ideas, why not try some of my other tasty recipes:
- Raspberry Cheesecake Swirl Brownies
- Slow Roast Honey Ham
- Cauliflower Cheese
- Bacon & Cheddar Muffins
- Pesto & Sundried Tomato Muffins
Enjoy! Laura xxx