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If you want a classic gluten free quiche recipe, you have to try this Gluten Free Quiche Lorraine. Buttery gluten free shortcrust pastry is filled with eggs, double cream, cheese and bacon for a great gluten free quiche. Perfect for picnics, lunch boxes or a light dinner.
Quiche Lorraine is a timeless classic and the perfect bake for a gluten free picnic, packed lunch or just a light, summer dinner.
Originally thought to have been prepared as a simple meal for farmers using available ingredients, a Quiche Lorraine must include bacon and cheese.
This rustic Quiche Lorraine recipe uses my gluten free shortcrust pastry, which is easy to make, super pliable and oh-so-buttery.
If you love my Salmon and Broccoli Quiche, my gluten free Cornish Pasties and my gluten free Sausage Rolls, this has to be your next bake!
Why make this recipe?
- Gluten Free: Usually when you have coeliac disease or are gluten free you have to miss out on the fun things like quiche, but this recipe is 100% gluten free!
- Timeless Classic: Who doesn’t love the classic combination of cheese and bacon? Everyone will love this quiche and it will become a family favourite.
- Great for Picnics: You can easily cut this quiche up into slabs for a gluten free picnic and it’s great hot or cold. Perfect for lunchboxes.
- Make Ahead: This quiche can be made a day or two in advance and you can even freeze it in slices ready to defrost and either eat or reheat.
Ingredients
If you’re making my gluten free shortcrust pastry recipe for this quiche, you will need the following ingredients:
- Plain gluten free flour – any plain or all purpose flour blend will do.
- Xanthan gum – essential for making the pastry pliable.
- Unsalted butter – you can use a dairy-free alternative if you need to, but pick a hard vegan margarine or use lard or Trex/Cookeen.
- A large egg – essential for binding the pastry, I haven’t yet found a suitable replacement for the egg to make it vegan.
Follow the steps in the recipe to the point of chilling and then you can roll it out to make the quiche crust, as per the instructions below.
For the Quiche Lorraine filling you will need:
- Bacon – I use bacon lardons but you could cut up streaky bacon or even use ham.
- Cheese – Traditionally Quiche Lorraine uses Gruyere but Cheddar is great too.
- Eggs – this forms the main base of the quiche filling.
- Single cream – sub for the same amount of extra milk for a lighter version.
- Milk – skimmed, semi-skimmed or full-fat milk will all work.
How to make gluten free Quiche Lorraine
There’s a printable recipe card below, but here are some step-by-step photos showing you how to make my gluten free quiche Lorraine:
If making the pastry from scratch, follow my gluten free pastry recipe (linked in the ingredients above) to the point of chilling. Once the pastry has chilled, preheat the oven to 180C / Fan 160C / Gas Mark 4.
Dust the work surface with gluten free flour then roll the pastry out to around 4-5mm thick. Carefully lift the pastry over the quiche tin and press it into the quiche dish. Trim the edges and prick the bottom with a fork or knife.
Place a sheet of baking paper on top of the pastry and fill with baking beans (or uncooked rice/lentils).
Blind bake the pastry for 10-15 minutes, then take out of the oven and carefully remove the baking beans and paper. Place back in the oven and bake for a further 5 mins. Remove from the oven while you make the filling.
To make the filling, place a small frying pan on a medium heat. Add the bacon lardons and fry for 4-5 minutes until *just* starting to go crispy. Remove onto a plate and blot with kitchen towel to remove any excess oil.
Add the eggs, milk, cream, bacon lardons and grated cheese to a large jug along with a generous seasoning of black pepper. Mix well with a fork until fully combined.
Remove the pastry crust from the oven and carefully pour in the filling, being careful to ensure the bacon and cheese is evenly distributed and the mixture doesn’t overflow.
Pop the quiche back in the oven for 35-40 minutes until the filling has set. Remove from the oven a serve hot or cold.
Recipe Tip
Want the best from your gluten free pastry? Don’t skip the chilling! If you find the pastry is becoming sticky, pop it back into the fridge and let it chill. Hot pastry always becomes a sticky mess so remember, stay cool.
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Gluten Free Quiche Lorraine
Ingredients
- ½ batch gluten free pastry
- 5 large eggs
- 100 ml milk
- 100 ml single cream
- 200 g smoked bacon lardons
- 250 g Gruyere or Cheddar cheese
- Black pepper
Instructions
- If making the pastry from scratch, follow my gluten free pastry recipe (linked in the ingredients above) to the point of chilling. Once the pastry has chilled, preheat the oven to 180C / Fan 160C / Gas Mark 4.
- Dust the work surface with gluten free flour then roll the pastry out to around 4-5mm thick. Carefully lift the pastry over the quiche tin and press it into a deep, 25cm quiche dish. Trim the edges and prick the bottom with a fork or knife.
- Place a sheet of baking paper on top of the pastry and fill with baking beans (or uncooked rice/lentils).
- Blind bake the pastry for 10-15 minutes, then take out of the oven and carefully remove the baking beans and paper. Place back in the oven and bake for a further 5 mins. Remove from the oven while you make the filling.
- To make the filling, place a small frying pan on a medium heat. Add the bacon lardons and fry for 4-5 minutes until *just* starting to go crispy. Remove onto a plate and blot with kitchen towel to remove any excess oil.
- Add the eggs, milk, cream, bacon lardons and grated cheese to a large jug along with a generous seasoning of black pepper. Mix well with a fork until fully combined.
- Remove the pastry crust from the oven and carefully pour in the filling, being careful to ensure the bacon and cheese is evenly distributed and the mixture doesn’t overflow.
- Pop the quiche back in the oven for 35-40 minutes until the filling has set. Remove from the oven a serve hot or cold.
Notes
- This gluten free Quiche Lorraine will keep in the fridge for up to 5 days and can be frozen for up to 6 months.
- For step-by-step photos of the method, check out the blog post above. I’ve also answered some FAQs about my gluten free quiche below this recipe card.
Nutrition
Frequently asked questions
Here are some of the questions I get asked about making this gluten free Quiche Lorraine. If you can’t find the answer you need, ask me in the comments!
This recipe mixture relies heavily on dairy with butter, milk, eggs and cream – so I’m not sure how well it would work with straight swaps to dairy-free alternatives.
Yes! You can make the pastry several days in advance and keep it in the fridge before rolling. These quiches can be eaten hot or cold and will keep in the fridge for 3-5 days.
Yes! Simply allow the quiches to cool completely and then pop them in the freezer. They will keep up to 6 months. Defrost at room temperature then either eat them cold or heat them up to serve.
Of course! Simply follow the method in my gluten free courgette and feta mini quiches, but reduce the filling quantities of this recipe to 3 eggs, 50ml cream, 50ml milk, 100g bacon lardons and 125g cheese.
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This is just my cup of tea, now ll you need to do is help me hunt down a dairy free brie-style cheese and we’re laughing!! Of all the things I can’t eat, I miss cheese the most. Oh well, for now I’ll just drool over this delicious recipe x
Oh yes that is a good point! I suppose it could work with a different dairy-free cheese maybe? Like a blue cheese? Yummy!! xx
If you have not already, do try the Blue Risella from Mozza Risella. You will almost definitely need to order it online *but* it is the closest thing there is to a dairy-free blue cheese.
Amazing recipe , I made this this evening but with broccoli and I even tempted to make pastry 🙌🙌 …. tasted lovely but excited to try it again and make changes to the filling x thank you for the inspiration as always xx
Ah amazing!!! So glad you enjoyed it 😀