Quiche is a staple food here in France. It is easy to make, super versatile and, above all, delicious! Using buckwheat flour and rice flour, this gluten free quiche recipe allows everyone to enjoy a classic Quiche Lorraine.
Going gluten free often rhymes with giving up favourite foods, especially breads and pastries. While we can never get exactly the same results with gluten free flour, we can still find alternatives that are delicious and allow us to carry on eating those foods we love so much.
I love this recipe because the buckwheat flour gives the pastry a delicious nutty flavour and it has a crumbly, flaky texture that is really good for a savoury pastry dish. The filling for this gluten free Quiche Lorraine is made gluten free simply by swapping the normal wheat flour for cornflour (cornstarch).
Since I make this for my children who are also allergic to milk, I use dairy free butter for the crust, some almond milk for the filling, and I leave out the cheese. This gives us a rich, flavoursome quiche that everyone really enjoys.
Gluten Free Quiche Recipe: Ingredients
For the pastry:
- 100g buckwheat flour
- 100g rice flour
- 50g cornflour (cornstarch)
- 125g butter (or firm dairy free butter)
- 50 ml cold water
- 1/4 tsp salt
For the filling:
- 200g lardons (bacon cut into small pieces)
- 4 eggs
- 400 ml milk (or almond milk for dairy free version)
- 1 1/2 tbsp cornflour (cornstarch)
- 1/2 tsp salt
- Black pepper
- 1/4 tsp nutmeg
- Sprinkle of grated cheese (optional, leave out for dairy free version)
- 1 tbsp mustard (optional)
Flours
I like to use a mixture of flours; buckwheat for the flavour, rice flour so that the buckwheat isn’t overpowering and cornstarch to help the pastry to hold together.
Butter
Your butter should be fairly cold so that the pastry remains flaky. If you are making a dairy free version, try and get a firm dairy free butter substitute – the pastry will hold together much better.
Lardons (Bacon)
You can use smoked or un-smoked bacon, depending on your personal preference. I personally prefer un-smoked as I find that the flavour becomes overpowering otherwise.
Eggs
I like to buy the best quality eggs I can, organic if I can get them. The quality of your eggs will affect the overall flavour of your quiche.
Milk
I like to add a little milk to the filling mixture to make it a little lighter. If you are making the dairy free version, substitute with almond milk.
Cornflour (cornstarch)
This will help to bring the filling together and make it more silky and delicious.
Nutmeg
This is a wonderful spice to add to any dish that has eggs as its base. It adds a subtle, warm flavour that will make your quiche stand out.
Cheese
If you are not making the dairy free version, you can sprinkle a little cheese on top. Emmental, comté or gruyère would be good choices but cheddar would work well too.
Mustard
I like to spread some mustard on the pastry base before adding my filling as I find this adds flavour.
Gluten Free Quiche Recipe Step by Step
Prepare the Pastry
Start by making the pastry. Add the flours, butter and salt to a food processor or stand mixer and mix on low until the mixture ressembles breadcrumbs. Slowly add water, stopping when the mixture forms a clump. You do not want the mixture to be too wet, so it is important to add the water slowly. You may not need to add all 50ml.
Form a ball with the dough, cover with cling film and refrigerate for 20-30 mins.
Grease a 30 cm deep cake tin or pie dish and preheat the oven to 200°C.
After the 20-30 mins are up, flour your work surface with rice flour and place your dough on it. Roll out until your pastry dough is about 0.5cm thick.
Place the pastry into the prepared cake tin. Your dough will break as you try to move it. If this happens, I like to move smaller pieces and press them together in the cake tin so that there are no hole or cracks, like a pastry puzzle! Unfortunately, gluten free pastry does not hold together well, but we make it work!
Cover the pastry with greaseproof paper and pour baking beads on top (I keep a jar of lentils that I use over and over again for this, but you can also buy baking beads if you prefer). This process is called blind baking.
Blind bake in the oven for 10mins.
If you would like to purchase some baking beads, these would be a good choice:
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Prepare the filling
While your pastry is in the oven, prepare the filling. Fry the lardons (bacon bits) until they are browned. In a cup or small bowl, mix together the cornflour with a little bit of the milk. In a larger bowl, whisk together the eggs, the rest of the milk, the salt, pepper and nutmeg. Add the cornflour and milk mixture and whisk until well combined. Add the bacon to the mixture.
Assemble the quiche and bake
Remove the pastry from the oven. Smother the pastry with mustard before pouring in the egg and bacon mixture, sprinkle with some cheese if desired and return to the oven for 25-30 minutes.
You will know your gluten free quiche lorraine is cooked when it is golden brown all over.
Serve warm or cold, with a green salad on the side.
Gluten Free Quiche Lorraine, perfect for any occasion
This is such a versatile recipe. It can be made for a brunch, for a delicious light lunch or for a light supper on a busy day. Serve it with salad or maybe a soup in the colder months.
Make this gluten free quiche ahead and serve cold, or reheat for 10 mins in a hot oven.
This is the perfect dish to take along to a potluck, and your gluten free friends will be so happy you did!
Gluten Free Quiche Recipe: some tips
Storing Gluten Free Quiche
This quiche will store well in the fridge for 3-4 days. You can then eat it cold or reheat it in the oven at 200°C for 10 mins.
If you have leftovers you can freeze them and reheat them directly in the oven (I would suggest reheating frozen quiche at 180°C for 30 mins, just make sure you cover it with aluminium foil). In fact, why not make two and freeze one for a busy weeknight later on?
How to avoid having a soggy quiche?
The number one way to avoid a soggy crust is to make sure you blind bake the pastry before adding the filling. This will seal the pastry and prevent the filling leaking and making it soggy.
Possible add-ins
This recipe is the perfect base for many different quiches. You can really let your imagination go wild!
Why not try adding vegetables? Onions, peppers, courgettes would make a great addition, just make sure your fry them first. Broccoli and spinach also work well. Parboil the broccoli for 5 mins before adding it to the quiche.
Use different meats! Try using some leftover roast chicken, or even some minced beef (brown it before adding it to the filling).
Experiment with different cheeses: Goats cheese is amazing in quiches and goes really well with spinach and broccoli. Mozzarella would also be a fun alternative. If you want a stronger flavour, try some blue cheese like Roquefort.
So, will you try this Gluten Free Quiche Recipe?
This recipe is so much fun to make and I love the look on my children’s faces when they find out I have made it for them. I am so happy that they can enjoy one of their favourite meals again!
Did you try this recipe? Did you make any additions? Let me know in the comments, I love chatting with you all 🙂
If you like this recipe, you may also like my Gluten Free Buckwheat Bread Recipe!
Get more gluten and dairy free meal ideas here.
Gluten Free Quiche Recipe: A Quiche Lorraine Everyone Can Enjoy
Ingredients
For the pastry:
- 100 g buckwheat flour
- 100 g rice flour
- 50 g cornflour cornstarch
- 125 g butter or firm dairy free butter
- 50 ml cold water
- 1/4 tsp salt
For the filling:
- 200 g lardons bacon cut into small pieces
- 4 eggs
- 400 ml milk or almond milk for dairy free version
- 1 1/2 tbsp cornflour cornstarch
- 1/2 tsp salt
- Black pepper
- 1/4 tsp nutmeg
- Sprinkle of grated cheese optional, leave out for dairy free version
- 1 tbsp mustard optional
Instructions
Prepare the Pastry
- Start by making the pastry. Add the flours, butter and salt to a food processor or stand mixer and mix on low until the mixture ressembles breadcrumbs. Slowly add water, stopping when the mixture forms a clump. You do not want the mixture to be too wet, so it is important to add the water slowly. You may not need to add all 50ml.
- Form a ball with the dough, cover with cling film and refrigerate for 20-30 mins.
- Grease a 30 cm deep cake tin or pie dish and preheat the oven to 200°C.
- After the 20-30 mins are up, flour your work surface with rice flour and place your dough on it. Roll out until your pastry dough is about 0.5cm thick.
- Place the pastry into the prepared cake tin. Your dough will break as you try to move it. If this happens, I like to move smaller pieces and press them together in the cake tin so that there are no hole or cracks, like a pastry puzzle! Unfortunately, gluten free pastry does not hold together well, but we make it work!
- Cover the pastry with greaseproof paper and pour baking beads on top (I keep a jar of lentils that I use over and over again for this, but you can also buy baking beads if you prefer). This process is called blind baking.
- Blind bake in the oven for 10mins.
Prepare the filling
- While your pastry is in the oven, prepare the filling. Fry the lardons (bacon bits) until they are browned. In a cup or small bowl, mix together the cornflour with a little bit of the milk. In a larger bowl, whisk together the eggs, the rest of the milk, the salt, pepper and nutmeg. Add the cornflour and milk mixture and whisk until well combined. Add the bacon to the mixture.
Assemble the quiche and bake
- Remove the pastry from the oven. Smother the pastry with mustard before pouring in the egg and bacon mixture, sprinkle with some cheese if desired and return to the oven for 25-30 minutes.
- You will know your gluten free quiche lorraine is cooked when it is golden brown all over.
- Serve warm or cold, with a green salad on the side.
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