Delighted to be bringing you this recipe for a scrumptious quiche Lorraine. A true classic dish here in the UK.
Quiche is perfect served up with a delicious colourful salad, works splendidly as part of a buffet spread and of course can be enjoyed hot or cold.
This gluten free shortcrust pastry quiche is jam packed with plenty of tasty, smoked bacon and tangy mature cheddar cheese. And the little twist of adding a spoonful of English mustard, really gives it an extra depth of flavour that will make your taste buds dance. If you’re unable to grab yourself a jar of English mustard that is gluten free, a GF Dijon or wholegrain mustard would also work marvellously.
Gluten free shortcrust pastry (for the recipe click here)
6 rashers, dry smoked bacon, cut into strips
1 large onion, finely chopped
2 tablespoons vegetable or sunflower oil
400ml (14fl oz) full cream milk
4 large eggs
150g mature cheddar cheese, grated
1 teaspoon *English mustard (optional) many English mustards are not gluten free. I used a M&S one, which is currently gf.
Freshly ground *pepper
Preheat the oven to 190C/375F/Gas 5/170C Fan.
Lightly grease a 23cm (9in) ovenproof flan dish/tin.
Roll out the gluten free pastry on a clean surface that has been well dusted with gluten free flour. Continue to roll out until you have a circle of pastry that is larger by about 1½in than the flan dish/tin you are using. Gently wrap the pastry around a gf floured rolling pin and then lower and unravel it into the dish. Using your hands, work your way around the dish gently lifting and easing the pastry into place. By not overstretching the pastry, you will prevent it from shrinking back too much as it bakes.
Trim around the edge with a sharp knife and then either crimp the edges with your fingers or leave as it is.
Cut a circle of greaseproof slightly larger than the dish. If you then crumple the paper up, it will lie better in the dish. Line the pastry base with the paper and fill with either baking beans or dried peas (if using dried peas, check they have no ‘may contain’ warnings on the pack).
Pop the pastry base into the oven and bake for 20 minutes. After this time take it from the oven and remove the paper and beans. Leave to cool slightly for 10 minutes or so. If you drop the oven temperature to 180C/350F/Gas 4/160C Fan at this point too. It will then be at the perfect temp when you are all set to slide your quiche in to bake.
Whilst the pastry case is in the oven you can crack on with the rest of the prep: Heat the oil in a large frying pan and add the bacon. Fry for 5 minutes and then add the chopped onion. Continue to fry until you have a nice colour on both the bacon and onions. Turn the heat off and set the pan to one side.
Pour the milk into a large mixing bowl and add the eggs and mustard (if using wholegrain mustard add this with the black pepper after sieving the mixture) and whisk well. Slowly pour the mixture through a sieve into a wide topped jug. This will catch any rogue bits of egg shell. Once sieved, add the cracked pepper.
Scatter half the bacon and onion mixture into the pastry base and sprinkle over half of the cheese. Repeat to use up the bacon, onion and cheese.
Place the flan dish onto a baking tray before pouring in the milk and egg mixture. It will make it easier to manoeuvre the quiche to the oven once it’s filled. You can even finish topping up the quiche with the mixture whilst the tray is sat on the slightly pulled out oven rack. Depending on the size of dish you are using, you may find that you have a little mixture leftover – I’ve added a suggestion of how you could use this up at the bottom of the page.
Gently slide the tray into the oven and bake for 40-45 minutes until golden brown and completely set. To double check the quiche is done, insert a knife into the centre to ensure that there is no liquid remaining. Once fully baked remove from the oven.
Recipe notes and suggestions:
The cooked quiche will keep well in the fridge for two days. It can also be frozen whole or portioned up. Just wrap it well before popping it into the freezer.
It’s best to let the quiche settle when it comes out of the oven before tucking in. Personally I like to eat it is be about ½-1hr after it’s been baked. However, it’s absolutely gorgeous cold too and makes the most perfect picnic snack!
The pastry base can be made in advance. It will be fine in the fridge for up to 24hrs or you could freeze it, providing the dish you’re using is freezer safe.
You will more than likely have some pastry leftover after you’ve made your quiche and may just fancy using it to rustle up an almond tart? Or maybe make a few jam tarts or line another flan dish for a later date.
Should you have a spot of egg and milk mixture left, you may like to grease a couple of holes in a muffin tin and pour the mixture in and add a little grated cheese and bake (180C/160C Fan) until the savoury custard has set.
Thanks for checking out my gluten free quiche Lorraine recipe. Hope you get around to making one soon.
*Double check this ingredient to ensure it has no gluten containing ingredients, ‘may contain’ or ‘not suitable warnings’. If in doubt leave it out.
Gifted: Thanks so much to our milkman, Dean at Bell’s dairy. Who has kindly supported my blog, with some of his fabulous dairy products to use within this recipe.