Gluten Free Quiche Lorraine


  • 200g FREEE Plain White Flour
  • pinch of salt
  • 100g butter
  • 8-9 tbsp cold water
  • flour, for dusting
  • 75g bacon cubes
  • 3 eggs
  • 3 tbsp crème fraiche
  • 50g cheese, grated
  • salt and pepper



  1. Put the flour, salt 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 sticky ball of dough - it will appear a little wet but will absorb the liquid while resting.
  4. Cover the pastry and rest for 15 minutes.
  5. Rub a little butter around the inside of 23cm/9” round baking dish or tart tin or insert a baking liner and pre-heat the oven.
  6. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  7. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the dough into the baking dish using your fingers.

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 all over the surface.
  3. Bake for 10-12 minutes.
  4. Remove from the oven and carefully lift the parchment and contents off the pastry.
  5. Return the pastry to the oven and cook for a further 5-6 minutes without browning too much.

Quiche Lorraine 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 frâiche.
  3. Add the grated cheese, cooked bacon, season with salt and pepper and mix well.
  4. Pour the mixture into the pastry case.
  5. Bake for 30-35 minutes.