Quiche Lorraine

The classic quiche lorraine, made with gluten-free shortcrust pastry and the addition of crème fraîche, rather than cream.


Quiche is a brilliant food to have in the fridge. Have it cold with salad for a speedy lunch, or with potato salad and other sides for a lazy supper. Quiche lorraine is the classic quiche, but you can easily adapt the recipe to make all sorts of variations.

Gluten-Free Quiche Lorraine

You can make one large quiche or 4 small ones with this recipe. The small quiches will need a little less cooking - about 25 minutes.

Ingredients

1 quantity Shortcrust Pastry

For the filling:

  • 1 onion, finely chopped
  • 6-8 rashers unsmoked streaky bacon, chopped
  • 2 eggs
  • 1 tub crème fraîche (200ml)
  • 50ml milk
  • 100-125g cheddar cheese grated
  • herbs (I used mixed)
  • salt and black pepper

Method

  • Make the shortcrust pastry as per the recipe (Shortcrust Pastry).
  • Wrap in clingfilm and put in the fridge for 30 mins to chill.
  • Preheat oven to 180°C, 160°C fan, 350°F, gas 4.
  • When you are ready to use, grease your flan tin and press the mixture into the tin. Don't worry if it doesn't feel like normal shortcrust pastry - it won't! You can place your pastry between two sheets of clingfilm and roll out if you prefer.
  • Prick the pastry base and bake blind in oven for 10 minutes.
  • Remove the paper and beans and bake for a further 5-8 minutes.
  • Once the pastry is in the oven baking blind, make your filing.
  • Fry the onion and bacon for 10 minutes until softened and the bacon is cooked.
  • Put the eggs, crème fraîche and milk into a bowl. Using a fork whisk briefly.
  • Add the grated cheese, herbs and seasoning and stir.
  • Once the pastry is cooked, remove from the oven and spread the onion and bacon mixture over the base.
  • Pour over the eggy cheese mixture and ensure it is spread evenly in the case.
  • Bake in the oven for around 30 minutes until set.
  • Remove from the oven and allow to cool.
  • Eat warm (not hot) or chill until needed.
  • You can easily vary the filings to put the flavours in the quiche that you want. Lots of different filings go well - smoked salmon and asparagus or cheese and onion (use a mixture of cheeses). Try my Vegetable Quiche.
  • You can vary the kind of cheese add and also exchange crème fraîche for double cream or a mixture of soft cream cheese and crème fraîche.
  • To bake blind: Scrunch up baking parchment and then open out to cover the pastry base. Tip in baking beans or dried split peas or lentils. I keep a tub of lentils for this specific purpose. Spread out over the base of the flan. Cook as per recipe. Usually you remove the paper and beans for the final cooking - always make sure you have pricked the base of the flan before doing this or it may puff up in different places.  Be careful with gluten free pastry - it doesn't brown as quickly as standard shortcrust, so it is easy to overcook to a bullet like texture!