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.

    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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