Gluten free quiche Lorraine
A crisp gluten free pastry case filled with smoky bacon, cheddar and a silky egg custard.
- Time1 hr 30
- LevelMedium
- Costabout £0.97 a head
- Oven190°C (170°C fan)
Ingredients
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Method
- 1
Rub the butter into the flour and xanthan gum until like fine crumbs. Mix in 1 egg and the cold water to make a dough. Wrap and chill for 20 minutes.
20 min - 2
Heat the oven to 190°C (170°C fan). Roll the pastry between baking paper to fit a 23 cm tart tin, press it in and patch any cracks. Prick the base, line with baking paper and baking beans.
- 3
Bake for 15 minutes, remove the paper and beans and bake for 10 minutes more, until pale golden and dry. Turn the oven down to 170°C (150°C fan).
25 min - 4
Meanwhile, fry the bacon in a dry pan for 5 minutes until golden. Add the onion and cook for 5 minutes until soft. Spread over the pastry case with the cheese.
10 min - 5
Whisk the 3 eggs, cream and nutmeg with a little pepper. Pour into the case.
- 6
Bake for 30 minutes, until just set with a very slight wobble in the middle.
30 min - 7
Cool for 15 minutes before slicing. Good warm or cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.