Becky Excell shares her recipe for a delicious and incredibly easy gluten-free Quiche Lorraine. Once your gluten-free shortcrust pastry is prepared, you’re only 5 simple ingredients away from a quiche like no other.
Gluten-Free Quiche Lorraine
- 1 quantity of gluten-free shortcrust pastry chilled for 25 minutes
- gluten-free plain flour for dusting
- 120 ml milk
- 200 ml double cream
- 3 eggs
- 200 g smoked streaky bacon grilled or fried, then diced
- 100 g extra mature Cheddar cheese grated
- salt and pepper
- Remove your pastry from the fridge. If it feels really firm, leave it out at room temperature briefly. Don’t handle your dough excessively as this will warm it up and make it more fragile.
- Lightly flour your rolling pin. On a sheet of non-stick baking parchment, roll out the dough to a large circle, 2mm thick. Transfer the pastry to a fluted tart tin, by supporting the pastry as you gently invert it into the tin, with equal overhang on all sides. Peel off the baking parchment.
- Next, use your fingers to carefully ease the pastry into place so that it neatly lines the tin. Lift the overhanging pastry and, using your thumb, squash 2mm of pastry back into the tin. This will result in slightly thicker sides, which will prevent your pastry case from shrinking when baked. Allow the remaining overhang to do its thing – we’ll trim it after chilling it.
- Lightly prick the base of the pastry case with a fork and place in the fridge for 15 minutes. Preheat the oven to 200°C and place a large baking tray in the oven to heat up.
- After chilling, use a rolling pin to roll over the top of the tin, removing the pastry overhang. Loosely line the base of the pastry case with baking parchment and fill with baking beans (or uncooked rice if you don’t have any). Place the tin onto the heated baking tray in the oven and cook for
- 15 minutes. Remove the baking parchment and baking beans, then bake for a further 5 minutes.
- Meanwhile, in a large jug, beat together the milk, cream and eggs, then season generously with salt and pepper. Remove the pastry case and baking tray from the oven and work quickly from this point so the baking tray doesn’t lose its heat.
- Spread the crispy bacon and three-quarters of your grated cheese evenly across the base of the pastry case. Pour the egg mixture into the pastry case, then top with your reserved cheese. Carefully place back in the oven (ensuring you don’t spill any!), still on the hot baking tray, and cook for 30 minutes. Once cooked, it should look lovely and golden Allow to cool for 5 minutes before removing from the tin and serving warm with a rocket salad.