Go Back
+ servings
gluten-free quiche on a wooden board surrounded by salad
Print Recipe
5 from 1 vote

Gluten-Free Quiche

This Gluten-Free Quiche recipe is creamy, cheesy and silky with a perfectly crisp and buttery gluten-free pastry crust. You can eat this quiche warm from the oven or leave to chill and set so it is safe to transport for picnics. It’s an excellent base for so many different flavour combinations or delicious just as it is.
Prep Time30 mins
Cook Time1 hr
Chilling time1 hr
Course: Main Course
Cuisine: British
Servings: 6 people
Calories: 713kcal

Equipment

  • 20 cm x 4 cm deep tart tin

Ingredients

Pastry

  • 120 g sweet rice flour
  • 110 g sorghum flour
  • 60 g tapioca flour
  • ½ teaspoon sea salt
  • 200 g unsalted butter cold from the fridge
  • 2 eggs medium sized – read the method on how the eggs should be separated

Filling

  • 2 eggs medium sized
  • 2 egg yolks medium sized
  • 200 ml crème fraiche
  • 100 ml double cream
  • 100 g cheddar cheese grated

Instructions

Pastry

  • In a large mixing bowl whisk together the sweet rice flour, sorghum flour, tapioca flour and salt.
  • Slice the butter very thinly directly from the fridge and add to the flour.
  • Rub the mixture between fingertips until roughly shorn. The mixture does not need to resemble breadcrumbs. It’s okay that the butter is still in largish pieces. It should look quite shaggy in the flour.
  • Whisk one egg with the egg white from the second egg in a small bowl. Save the extra egg yolk for later for sealing the pastry during the blind bake.
  • Make a well in the centre and pour in the whisked eggs.
  • Bring the dough together using your hands.
  • Turn the pastry out on to a tapioca floured work surface and knead for about two minutes until the dough comes together into a smooth ball which is no longer sticky.
  • Flatten the ball slightly to make a thick round disc. Wrap in baking parchment and place in the fridge for 1 hour to chill before rolling out.
  • Pre-heat the oven to 190°C / 170°C fan / gas mark 5.
  • Cut two large pieces of baking parchment, 2½ inches wider than the size you need to roll the pastry out to. Sprinkle tapioca flour on the inside of the parchment and place the chilled pastry disc between the parchment sheets.
  • Using a long rolling pin roll out the pastry into a round until it is about 5mm thick.
  • Peel away the baking parchment and use the rolling pin to lift the pastry over the baking tin.
  • Fit the pastry into the baking tin, patching up any cracking with excess pastry.
  • Use a sharp knife to cut away the excess pastry against the top of the tin.
  • Place the baking tin in the freezer for 10 minutes.
  • Remove and place a sheet of baking parchment over the pastry and fill the tin with baking beans.
  • Place the baking tin on a large baking tray to help get it in and out of the oven.
  • Place the baking tray with the tin in the middle of the oven and bake for 25 minutes.
  • Remove from the oven and discard the parchment and baking beans.
  • Take the saved egg yolk from making the pastry and whisk it lightly in a small bowl. Using a pastry brush, brush the egg yolk all over the surface of the pastry and up the insides and on the edges.
  • Place back in the oven for 5 minutes.
  • Remove from the oven and let rest for a few minutes whilst preparing the filling.

Filling

  • In a large bowl whisk together the eggs, egg yolks, crème fraiche and double cream until smooth.
  • Scatter the grated cheese over the bottom of the pastry crust and pour over the creamy egg mixture.
  • Place in the middle of the oven and bake for 25 minutes.
  • Remove from the oven. The quiche will still have a slight wobble but it should be a lovely golden brown.
  • Remove the quiche from its tin then allow it to rest for at least 30 minutes before cutting and serving.
  • Serve warm or at room temperature.

Notes

  • I highly recommend reading this post on all the tips and tricks to making the gluten-free pastry.
  • Blind baking the pastry crust is essential as the filling ingredients are very wet and will leak into the pastry if it is not baked and sealed properly.
  • Use the best quality organic ingredients for the filling you can find for the most delicious flavour.
  • Bake the quiche in the middle of the oven for even baking.
  • Be careful not to overcook your quiche. It will lose its lovely wobble and become rubbery.
  • It is essential to rest the quiche for 20 minutes after baking to give it time to set.
  • The quiche can be eaten warm or at room temperature.
  • The quiche can be made the day before and kept in the fridge.
  • It is suitable for freezing after baking.

Nutrition

Calories: 713kcal | Carbohydrates: 41g | Protein: 13g | Fat: 56g | Saturated Fat: 34g | Cholesterol: 332mg | Sodium: 365mg | Potassium: 181mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1980IU | Vitamin C: 1mg | Calcium: 189mg | Iron: 2mg