Gluten-Free Quiche Lorraine

    1 hour 30 mins

    A light and fluffy traditional quiche for those with a wheat/gluten intolerance.

    4 people made this

    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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    Reviews and ratings
    Global ratings:

    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  (Review from Allrecipes UK | Ireland)


    I know its easy to make a quiche without a base but having a gluten free version of a base makes this taste more like "real" quiche!  -  02 Apr 2009  (Review from Allrecipes AU | NZ)


    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  (Review from Allrecipes UK | Ireland)