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Quiche Lorraine

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Quiche Lorraine
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A light and fluffy traditional quiche for those with a wheat/gluten intolerance. Best for dinner!
Quiche Lorraine
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 90minutes
Servings Prep Time
4 90minutes
A light and fluffy traditional quiche for those with a wheat/gluten intolerance. Best for dinner!
Ingredients
  • For the base
  • 1/4 cup Butter
  • 2/3 cup Rice Flour or substitute another gluten-free flour
  • 2-3 Tbsp. water
  • For the filling
  • 4 Eggs
  • cup flour gluten-free self-raising flour
  • 6 slice Bacon diced
  • 1 Onion small brown onion, chopped finely
  • 1 1/2 cup Milk
Servings:
Ingredients
  • For the base
  • 1/4 cup Butter
  • 2/3 cup Rice Flour or substitute another gluten-free flour
  • 2-3 Tbsp. water
  • For the filling
  • 4 Eggs
  • cup flour gluten-free self-raising flour
  • 6 slice Bacon diced
  • 1 Onion small brown onion, chopped finely
  • 1 1/2 cup Milk
Servings:
Instructions
  1. For the base: Rub the butter into the flour in a medium bowl until it resembles breadcrumbs. Stir in enough water to form a soft, sticky dough. Cover with plastic wrap and leave to rest for 30 minutes.
  2. Roll out the pastry on a floured surface large enough to fit a oiled 23cm flan dish. Line dish with pastry.
  3. Preheat oven to 350 degrees F.
  4. For the filling: Mix all the filling ingredients together in a large bowl. Pour filling into the pastry case. Bake in oven for 1 hour or until just set.
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