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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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Ingredients Method Notes

Ingredients
  

Pastry
  • 180 g gluten-free flour (for savoury baking)
  • 1/2 tsp salt
  • 1 egg yolk
  • 50 ml oil (vegetable or rapeseed)
  • 75 ml cold water
Filling
  • 4 eggs
  • 200 ml lactose-free milk
  • 100 ml lactose-free cream
  • 4 rashers of bacon (cooked and cut into pieced)
  • 1/2 onion, sliced and part cooked
  • a handful of cherry tomatoes sliced (save a few slices for the top)
  • 80-100 g lactose-free grated cheese
  • salt and black pepper

Method
 

Make the pastry
  1. Preheat the oven to 200°C. Lightly oil a flan dish/tart tin.
  2. In a large bowl, mix the flour and salt.
  3. Add the egg yolk, oil and cold water. Mix with a fork until it starts to bind, then bring together with your hands.
  4. Gluten-free pastry can stick, so I roll it out on a sheet of baking paper lightly dusted with flour.
  5. Lightly flour the rolling pin, then roll out the pastry. Roll it over the rolling pin and transfer it into the flan dish.
  6. Press into the edges. Prick the base all over with a fork.
  7. Cut a circle of baking paper to fit, place it on the pastry and fill with dried peas or baking beans.
  8. Blind bake for 8 minutes.
Make the filling
  1. Crack the eggs into a large jug and beat well.
  2. Add the milk and cream and beat again. Season with salt and black pepper.
Assemble and bake
  1. Once blind baked, remove the pastry from the oven and carefully lift out the paper and peas.
  2. Add the bacon, onion, sliced tomatoes (save a few for the top) and half the cheese.
  3. Pour over the egg mixture.
  4. Arrange the remaining tomatoes on top, then sprinkle over the remaining cheese.
  5. Bake at 200°C for 20–25 minutes, until golden and the quiche is set.
  6. 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.