Gluten-free quiche

Gluten Free Quiche

Serves 10

  • 100 g unsalted butter, cold, plus extra for greasing

  • 200 g gluten-free plain flour, plus extra for dusting

  • 2 rashers of higher-welfare streaky bacon

  • 2 cloves of garlic, peeled

  • 2 medium leeks, trimmed

  • olive oil

  • ½ a bunch of fresh thyme

  • 100 g spinach

  • 45 g Cheddar cheese

  • 3 large free-range eggs

  • 3 tablespoons crème fraîche

  • sea salt

  • freshly ground black pepper

Preheat the oven to 180ºC/350ºF/gas 4. Grease a 22cm loose-bottomed tart tin with a little butter, then set side.



Sieve the flour into a large bowl, then rub in the butter with the tips of your fingers until the mixture resembles breadcrumbs. Add 6 tablespoons of cold water, stirring with a knife until it forms a rough dough. Use your hands to bring it together into a ball, then wrap in cling film and pop in the fridge for around 30 minutes to rest.



Meanwhile, make the filling. Finely slice the bacon, garlic and leeks. Add the bacon and garlic to a large pan with a splash of olive oil over a medium heat. Pick in the thyme leaves and cook for around 2 minutes, or until lightly golden, stirring occasionally. Stir in the leeks, turn the heat down to medium–low and cover. Cook for a further 20 minutes, or until softened, adding the spinach for the final minute to wilt. Tip the veg and bacon mixture into a large jug. Grate and add the Cheddar, then add the eggs, crème fraîche and a pinch of salt and pepper. Stir well, then set aside.



On a flour-dusted surface, roll out the dough to roughly ½cm thick. Carefully place into the tart tin and push it into the sides (don't worry if it breaks – patch up any holes with spare pastry). Trim and discard the excess. Place a double layer of clingfilm on top and fill the tin with baking beans or uncooked rice. Place the tin on a baking tray, then pop in the hot oven for 10 to 12 minutes, or until lightly golden. Remove the beans and clingfilm, then return to the oven for a further 8 to 10 minutes, or until golden.



Pour the filling into the baked pastry case, then return to the oven for 10 to 15 minutes, or until the filling is almost set. Leave to cool slightly, then carefully remove the tart tin and serve alongside a crisp, green salad.



Find more gluten-free recipes

Nutritional Information

Gluten-free quiche

With spinach and leek

0 foodies cooked this
Making gluten-free pastry can be daunting, but this easy quiche recipe is simple and full of flavour, too
Serves 10
1h 30m
Not too tricky
Method

Preheat the oven to 180ºC/350ºF/gas 4. Grease a 22cm loose-bottomed tart tin with a little butter, then set side.

Sieve the flour into a large bowl, then rub in the butter with the tips of your fingers until the mixture resembles breadcrumbs. Add 6 tablespoons of cold water, stirring with a knife until it forms a rough dough. Use your hands to bring it together into a ball, then wrap in cling film and pop in the fridge for around 30 minutes to rest.

Meanwhile, make the filling. Finely slice the bacon, garlic and leeks. Add the bacon and garlic to a large pan with a splash of olive oil over a medium heat. Pick in the thyme leaves and cook for around 2 minutes, or until lightly golden, stirring occasionally. Stir in the leeks, turn the heat down to medium–low and cover. Cook for a further 20 minutes, or until softened, adding the spinach for the final minute to wilt. Tip the veg and bacon mixture into a large jug. Grate and add the Cheddar, then add the eggs, crème fraîche and a pinch of salt and pepper. Stir well, then set aside.

On a flour-dusted surface, roll out the dough to roughly ½cm thick. Carefully place into the tart tin and push it into the sides (don't worry if it breaks – patch up any holes with spare pastry). Trim and discard the excess. Place a double layer of clingfilm on top and fill the tin with baking beans or uncooked rice. Place the tin on a baking tray, then pop in the hot oven for 10 to 12 minutes, or until lightly golden. Remove the beans and clingfilm, then return to the oven for a further 8 to 10 minutes, or until golden.

Pour the filling into the baked pastry case, then return to the oven for 10 to 15 minutes, or until the filling is almost set. Leave to cool slightly, then carefully remove the tart tin and serve alongside a crisp, green salad.

Find more gluten-free recipes

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 227 11%
  • Carbs 17.3g 7%
  • Sugar 0.8g 1%
  • Fat 15g 21%
  • Saturates 8g 40%
  • Protein 5.6g 12%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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