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
125 g cold unsalted butter, cut into cubes
250 g gluten-free plain flour
1 tsp. salt
1 medium egg, beaten
2 leeks, sliced
1 Tbsp. sunflower oil
300 g smoked bacon lardons
1 garlic clove, crushed
2 sprigs thyme, leaves picked
4 large eggs
300 ml double cream
200 ml crème fraiche
100 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
