gluten free quiche recipe

Gluten free quiche recipe

Credit for this gluten free quiche recipe goes to Gluten Free Baking. I attended one of their courses two years ago and found it really helpful and their introductory course takes you through baking cheese scones, pastry, bread and cupcakes, all of which are gluten free. You can find out more about their courses here.

To avoid the dreaded ‘soggy bottom’, I used a quiche tin by Masterclass (available for around £8 from TK Maxx) which has perforated holes on the bottom and sides. This seemed to do the trick but if you don’t have one of these, brush the pastry with egg white as this will create a seal.

Once you’ve mastered the pastry, you can be creative in coming up with your own fillings. Here’s my gluten free recipe with a vintage cheddar and caramelised red onion filling.

I’ve listed which gluten free brands I used in brackets so you know where to get hold of them.

Gluten free flours

For the pastry:

120g gluten free plain flour (I use doves farm, available in all major supermarkets in the Free From aisle)
30g gram flour (Tesco)
½ tsp xanthan gum (Doves Farm)
35g butter or baking margarine – chopped into small pieces
20g lard or vegetable shortening – chopped into small pieces
Pinch of salt
1 egg
1 dsp ice cold water

For the filling:

100ml milk
4 eggs
150ml crème fraiche
Salt and pepper to season
1 red onion sliced
1 tablespoon of tomato puree
120g extra mature cheddar cheese grated

  1. Preheat oven to 1750c gas mark 4
  2. To make the pastry, mix the flour, salt and xanthan gum in a large bowl
  3. Work the fat into the flour until it resembles fine breadcrumbs. To avoid handling the pastry mixture too much, I used my ninja blender
  4. Break the egg into the mixture and mix using a fork
  5. Lightly flour some greaseproof paper and using a rolling pin gently roll out the pastry until its around 5mm thick
  6. Place the tin over the pastry and gently release it into the tin, pushing down at the corners
  7. Peel back the paper (do this gently, I’ve made the mistake of pulling it off too quickly and you end up with a big hole in your pastry!)
  8. Cut a circle of greaseproof paper, place in the case and cover with baking beans
  9. Place in a hot oven for ten minutes
  10. Remove the baking beans and then cook for another five minutes
  11. Allow to cool slightly before adding your filling
  12. To make the filling, caramelise the red onions in a tablespoon of olive oil for 10-15 mins over a low heat
  13. Once cooked, dab the onions in kitchen roll to remove excess oil
  14. Mix the onions with the milk, crème fraiche, eggs, grated cheese and season well
  15. Spread the tomato puree evenly across the base
  16. Pour the mix on top into the pastry
  17. Place back in the oven and cook for 25-30 minutes or until set and golden in colour
  18. Serve with potatoes and a side salad