Gluten-Free Quiche Lorraine

Gluten-Free Quiche Lorraine


4 people made this

About this recipe: A light and fluffy traditional quiche for those with a wheat/gluten intolerance.

Kylie Veale

Serves: 4 

  • For the base
  • 60g butter
  • 120g rice flour or gluten-free flour
  • 2-3 tbsp water
  • For the filling
  • 4 eggs
  • 170g gluten-free self-raising flour
  • 150g diced bacon
  • 1 small brown onion, chopped finely
  • 355 ml milk

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. For the base: Rub the butter into the flour in a medium bowl until it resembles breadcrumbs. Stir in enough water to form a soft, sticky dough. Cover with plastic wrap and leave to rest for 30 minutes.
  2. Roll out the pastry on a floured surface large enough to fit a oiled 23cm flan dish. Line dish with pastry.
  3. Preheat oven to 180 degrees C.
  4. For the filling: Mix all the filling ingredients together in a large bowl. Pour filling into the pastry case. Bake in oven for 1 hour or until just set.

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