Gluten Free Quiche Lorriane

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

Ingredients

Change Quantities:
  • PASTRY
  • 200g Freee Plain White Flour
  • 100g butter
  • 6 tbsp cold water
  • FILLING
  • 75g bacon cubes
  • 3 eggs
  • 3 tbsp crème fraiche
  • 50g cheese, grated
  • salt and pepper
  1. Put the flour and butter into a large bowl.
  2. Use a fork or pastry blender to work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  3. Stir in enough of the water to bring the pastry easily together into a soft slightly stick ball of dough - it will appear a little wet but will absorb the liquid while resting.
  4. Cover the pastry with parchment or cling film and rest it in the fridge for 30 minutes.
  5. Oil or parchment line your baking tray and pre-heat the oven.
  6. Roll the pastry out between two pieces of cling film or parchment OR simply press the dough into the baking dish using your fingers.

Filling

  1. Put the bacon into a frying pan and cook until it changes colour.
  2. Meanwhile put the eggs into a bowl and beat them well, beat in the crème fraiche.
  3. Add the grated cheese and cooked bacon, some salt and pepper and mix well.
  4. Pour the mixture into the pastry case.
  5. Bake for 35-40 minutes.

Equipment

22cm/9" round baking dish or tart tin, frying pan

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

35-40 minutes

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Ingredients

Change Quantities:
  • PASTRY
  • 200g Freee Plain White Flour
  • 100g butter
  • 6 tbsp cold water
  • FILLING
  • 75g bacon cubes
  • 3 eggs
  • 3 tbsp crème fraiche
  • 50g cheese, grated
  • salt and pepper

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