Gluten Free Quiche Lorraine without Egg

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


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  1. Put the flour, xanthan gum and salt into a large bowl and stir to combine.
  2. Add the vegan shortening and use a fork or pastry blender to work it 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. Rub some oil around a 20cm/8” round baking dish or tart tin 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.
  7. To blind bake, lay a piece of baking parchment over the pastry, fill with baking beans and bake for 20 minutes.


  1. Slice the onions and put them into a frying pan with the bacon and oil. Cook until the onions become translucent.
  2. Put the gram flour, xanthan gum, nutmeg, salt and pepper into a bowl and add enough milk to make a smooth paste. Beat in the remaining milk.
  3. Stir in the onion, bacon and cheese.
  4. Remove the baking beans and parchment from the pastry case and pour in the filling.
  5. Bake for 25-30 minutes.


20cm/8” round baking dish or tart tin, frying pan, baking beans


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

45-50 minutes

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