This quiche is one of those meals that works hard in our kitchen. We’ll have it as a proper main meal with salad and some form of potatoes, then whatever’s left goes in the fridge for another dinner, a light lunch, or even something quick to grab on the go.
It’s simple, reliable, and just as good cold as it is warm.
There’s something comforting about a good quiche. Crisp pastry, a creamy filling, smoky bacon and just enough seasoning to make it feel like more than the sum of its parts. It’s the kind of recipe that feels a little special without being fussy.
No drama. Just dependable, savoury comfort.
Why This Recipe Works
- The egg-to-cream ratio keeps the filling set but still soft and creamy.
- Blind baking the pastry prevents a soggy base and keeps the crust crisp, even when served cold.
- Frying the bacon first adds depth and prevents excess moisture in the filling.
- It slices beautifully and holds its shape once cooled.
Ingredient Notes
- Gluten-Free Flour: I use a coarse gluten-free flour blend for this pastry, which gives it good structure but behaves differently to fine commercial blends.
- Oil-Based Pastry: This pastry is made with oil rather than butter. Do not refrigerate it before rolling — it becomes firm and difficult to work with. It handles best at room temperature.
- Handling the Pastry: Gluten-free oil pastry can be more delicate than traditional pastry. Roll between baking paper or gently press into the tin to avoid cracking.
- Bacon: Drain well after frying to prevent excess moisture in the filling.
- Lactose-Free Cheese: Choose one that melts well and has good flavour. Some lactose-free cheeses can be mild, so season confidently.
How To Serve
- I prefer serving this cold — it slices cleanly and the flavour deepens.
- Lovely with a crisp green salad and simple potatoes.
- Delicious served with my Beetroot Chutney for a sweet-sharp contrast.
- Works beautifully as part of a buffet or packed lunch.
- Can be reheated in the oven or air fryer if you prefer it warm.
Storage
- Store covered in the fridge for up to 3 days.
- Slice before refrigerating for easy portions.
- Can be frozen once baked and fully cooled.
- Reheat gently in the oven or airfryer to keep the pastry crisp.
Quiche Lorraine
A reliable quiche we eat as a main meal with salad and potatoes, then keep in the fridge for an easy lunch or another dinner.
Ingredients
Method
Make the pastry
- Preheat the oven to 200°C. Lightly oil a flan dish/tart tin.
- In a large bowl, mix the flour and salt.
- Add the egg yolk, oil and cold water. Mix with a fork until it starts to bind, then bring together with your hands.
- Gluten-free pastry can stick, so I roll it out on a sheet of baking paper lightly dusted with flour.
- Lightly flour the rolling pin, then roll out the pastry. Roll it over the rolling pin and transfer it into the flan dish.
- Press into the edges. Prick the base all over with a fork.
- Cut a circle of baking paper to fit, place it on the pastry and fill with dried peas or baking beans.
- Blind bake for 8 minutes.
Make the filling
- Crack the eggs into a large jug and beat well.
- Add the milk and cream and beat again. Season with salt and black pepper.
Assemble and bake
- Once blind baked, remove the pastry from the oven and carefully lift out the paper and peas.
- Add the bacon, onion, sliced tomatoes (save a few for the top) and half the cheese.
- Pour over the egg mixture.
- Arrange the remaining tomatoes on top, then sprinkle over the remaining cheese.
- Bake at 200°C for 20–25 minutes, until golden and the quiche is set.
- Let it rest and cool before slicing.
Notes
- We usually eat this as a main meal with salad and potatoes, then keep leftovers in the fridge for an easy lunch or another dinner.
- Gluten-free pastry is more delicate than standard pastry — rolling it out on baking paper makes it much easier to handle.