We are currently selling a reduced range of our FREEE gluten free flours and foods in our web shop. Restrictions to quantities per order apply. For all orders please allow 3-5 working days for delivery.

Shop

Gluten Free Onion and Bacon Quiche

Makes 1 quiche

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian, Without crystal sugar

Ingredients

Change Quantities:
  • PASTRY CASE
  • 150g FREEE Gram Flour
  • ¼ tsp FREEE Xanthan Gum
  • pinch of salt
  • 75g butter or vegan butter
  • 5-6 tbsp water
  • oil, for dish
  • flour, for dusting
  • FILLING
  • 400g onion, sliced
  • 100g bacon cubes
  • 1 tbsp oil
  • 3 eggs or 50g FREEE Gram Flour + pinch FREEE Xanthan Gum + 250ml vegan milk
  • pinch of nutmeg
  • pinch of salt and pepper
  • 25g cheese or vegan cheese, grated

Pastry Case

  1. Put the flour, xanthan gum and salt into a bowl and stir to combine.
  2. Add the butter and using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs.
  3. Stir in enough water to bring together to a soft ball of dough, it may appear a little wet but will absorb the liquid.
  4. Cover and rest the pastry for 15 minutes.
  5. Pre-heat the oven.
  6. Dust the work surface with flour, put the pastry in the middle and sprinkle it with more flour.
  7. Roll the pastry out into a circle a 5cm/2” larger than you dish and lift it into the dish OR simply press the dough into the dish using your fingers.
  8. Prick the pastry all over with a fork.
  9. Cut away any pastry that hangs over the edge of the dish.

Blind Baking

  1. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
  2. Scatter the ceramic baking beans (or rice or flour) over the parchment, spreading them evenly over the surface.
  3. Bake for 15-18 minutes then remove from the oven and carefully lift the parchment and contents off the pastry. Return the pastry to the oven and cook for a further 5-6 minutes.

Onion & Bacon Quiche Filling

  1. Finely slice the onions into a frying pan, add the bacon cubes and oil and cook over medium heat until the onions and bacon have changed colour.
  2. Break the eggs into a bowl, add the nutmeg, salt and pepper and beat well.
  3. OR whisk the gram flour, xanthan gum, nutmeg, salt and pepper with half the vegan milk to make a smooth paste.
  4. Whisk in the remaining milk.
  5. Grate the cheese and add this to the bowl.
  6. Mix in the cooked onion, bacon.
  7. Tip everything into the pastry case and bake for 25-30 minutes.

Equipment

20cm/8” round tart or flan dish, ceramic baking beans and mixing bowl

Temperature

Oven 180˚C, Fan 160˚C, 350˚F, Gas 4 

Cooking time

15-18+ 5-6 +25-30 minutes
As someone who is vegan, coeliac, can't eat GF oats or buckwheat, this recipe was a game changer!! Since discovering this recipe 5 years ago, I've been making this recipe regularly (using tempeh instead of bacon and putting a layer of caramelised onions on the bottom). I always recommend it to people. Thank you chefs of Doves farm.
By Jan
25 May 2020

Write a review

Find a recipe

Ingredients

Change Quantities:
  • PASTRY CASE
  • 150g FREEE Gram Flour
  • ¼ tsp FREEE Xanthan Gum
  • pinch of salt
  • 75g butter or vegan butter
  • 5-6 tbsp water
  • oil, for dish
  • flour, for dusting
  • FILLING
  • 400g onion, sliced
  • 100g bacon cubes
  • 1 tbsp oil
  • 3 eggs or 50g FREEE Gram Flour + pinch FREEE Xanthan Gum + 250ml vegan milk
  • pinch of nutmeg
  • pinch of salt and pepper
  • 25g cheese or vegan cheese, grated

You may also like

Our Story

Going gluten free in the 70s...

Learn More
Cookie settings