The Home Economics Bit

Did you know?

Shortcrust pastry is a type of pastry that is often used to make the base of a quiche, pie, tart or flan. It has a tender, crumbly, biscuit-like texture, and it can be used for both sweet and savoury dishes. As with all kinds of pastry, shortcrust pastry needs to ‘rest’ in a cool place (generally a fridge) to allow the fat to resolidify after handling. This ensures that the pastry will be easier to work with, and that it will hold its shape during the early stages of cooking.

Gluten Free Quiche Lorraine

Gluten Free Mummy
A simple classic made gluten free, a delicious Quiche Lorraine.
Prep Time 30 minutes
Cook Time 45 minutes
Chill time 40 minutes
Course Main Course
Servings 8 people

Ingredients
  

  • 300 g gluten free plain flour plus, extra for dusting
  • 1.5 tsp xanthan gum
  • 145 g cold butter cubed
  • 1 tsp salt
  • 2 large eggs beaten

For the filling

  • 200 g bacon lardons
  • 50 g gruyère
  • 200 ml double cream
  • 200 ml crème fraîche
  • 3 large eggs beaten
  • 1/2 tsp salt
  • 1 tsp cracked black pepper

Instructions
 

  • Sieve the gluten free flour and the xanthan gum into a large mixing bowl, and mix.
  • Cut the butter into small cubes and rub it into the dry ingredients using your fingertips, until the mixture resembles breadcrumbs. Stir in the salt.
  • Beat the 2 eggs together in a bowl. Add them gradually to the 'breadcrumb' mixture. Mix lightly (using a 'cut and turn' motion) with a butter knife until the mixture comes together to form a ball.
  • Wrap the pastry in cling film and place it into the fridge for 30 minutes to rest.
  • Once rested, discard the cling film, place the pastry onto a lightly floured surface, and gather into a smooth ball. Roll out thinly, using a rolling pin dusted with gluten free flour.
  • Butter and then line a 23 x 2.5cm loose-bottomed, fluted flan tin with greaseproof paper. Carefully ease the pastry into the base.
  • Trim the pastry edges so that it sits slightly above the tin. Press the pastry into the flutes, lightly prick the base with a fork, then chill for a further 10 mins.
  • Put a flat baking tray into the oven, then preheat the oven to 200C/fan 180C/gas 6.
  • Line the pastry case with tin foil, shiny side down, fill it with baking beans and bake on the hot baking tray for 15 mins.
  • Remove the foil and the baking beans. Bake for 4-5 mins more until the pastry is golden brown.
  • While the pastry cooks, prepare the filling. Fry the lardons for a few minutes until they are just beginning to brown. Remove using a slotted spoon and set aside on a plate.
  • Dice 40g of the gruyère, and grate the rest.
  • Set aside the grated gruyère.
  • Scatter the diced gruyère and the fried bacon lardons over the bottom of the pastry case.
  • Beat together the crème fraîche and the double cream. Add the eggs and beat well. Season with salt and pepper.
  • Pour the filling into the pastry case. Scatter the grated cheese over the top, then carefully place the quiche into the oven.
  • Lower the oven temperature to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set.
  • Remove from the oven and leave the quiche to settle in the tin for 5-10 mins.
  • Carefully remove the quiche from the tin. Serve hot or cold.
Keyword gluten free, quiche, quiche lorraine, shortcrust pastry