This gluten-free quiche recipe tastes just as good as a classic quiche and we bet you won't be able to tell the difference if you serve it to gluten eaters.
If you're craving a classic quiche but can't eat gluten, then this recipe is for you. Our leek and bacon quiche tastes just like a regular one and as there's no gluten in the pastry, it can’t be overworked, meaning no matter how much you handle it, it won't go wrong.
We've combined leek, smoked bacon lardons, garlic, thyme and Cheddar cheese into this decadent quiche. Serve with a green side salad and a glass of chilled rosé for the perfect weekend meal with friends or family.
For more gluten-free recipes, take a look at our gallery for a round up of our favourites.
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Yields:
8 - 10
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Cal/Serv:
729
Ingredients
125g
cold unsalted butter, cut into cubes
250g
gluten-free plain flour
1tsp.
salt
1
medium egg, beaten
2
leeks, sliced
1Tbsp.
sunflower oil
300g
smoked bacon lardons
1
garlic clove, crushed
2
sprigs thyme, leaves picked
4
large eggs
300ml
double cream
200ml
crème fraiche
100g
Cheddar cheese, grated
Directions
Step 1
In a large bowl, rub together butter, flour and salt until they resemble breadcrumbs. Stir in beaten egg and 1tsp cold water; knead well until smooth.
Step 2
Roll out pastry on a lightly floured surface. Line a 23cm (9in) loose-bottomed tart tin, at least 4cm (1½in) deep, with the pastry. Don’t worry if you need to patch it up in places. Chill for 30min.
Step 3
Preheat oven to 190°C (170°C fan), mark 5. Line pastry with greaseproof paper, fill with baking beans and blind bake for 15-20min. Remove beans and paper, then bake for 5min until sandy to the touch. Set aside.
Step 4
Meanwhile, gently fry leeks in oil for 5min, add bacon lardons and fry for an additional 5min. Stir through garlic and thyme leaves.
Step 5
In a jug, beat eggs, double cream, crème fraîche, cheese and plenty of seasoning. Spoon leek and bacon mixture into pastry case, then pour over egg mixture. Bake quiche for 30-35min, or until golden and just set. Let cool for 5-10min. Serve.
Gluten-free flour
We used Doves Farm gluten-free plain flour, from £1.70, which is widely available.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
