Last night I made one of our family favourites for dinner – Quiche Lorraine. Of course, it was Gluten Free to accommodate my Coeliac disease. This recipe may seem like a lot of work, however once you have made it a few times, it becomes quite quick. The short crust pastry recipe is one that I have had since I was 13 years old – given to me in “Home Economics” class. It turns out beautifully every single time!

I have always halved the recipe (with exception of the fat component – cooking gluten free generally requires more of the fat), as this is enough for one quiche flan – the following amounts are the already halved amounts.

It is important to note that this pastry is best when made in a cool environment and kept reasonably cool (makes it tricky to make in the Aussie summer!!!), so for that reason, I have given you the hints and tricks that I was given all those years ago. I apologise for any vagueness with this recipe – I am one of those cooks who use smell, feel, taste etc to decide if things are right, rather than the scientific method of following a recipe exactly. The amounts given in this recipe are however the correct amounts.

Short crust pastry

Ingredients:

  • ½ cup Gluten Free Plain Flour
  • ½ cup Gluten Free Self-Raising Flour
  • 100g shortening (I usually use butter)
  • Pinch of salt
  • ¼ cup cold water (you may need a little more)
  • Extra plain flour for rolling

Method:

  1. Sift flours and salt together in a mixing bowl.
  2. USING YOUR FINGER TIPS rub the shortening into the flour until a crumb like texture is achieved. *If you use the palms of your hands, it will warm the pastry too much, resulting in poor pastry.
  3. Add the water to the mix and USING THE BLADE OF A BUTTER KNIFE mix until a dough forms. *By using the butter knife, you avoid warming it too much.
  4. Turn pastry out onto cold surface dusted with flour (I use our stone benchtop for this – previously I only had a wooden butchers block, which made things a little trickier!), and knead lightly. Don’t over knead as the pastry will become tough and too warm. If the pastry becomes too warm, pop it into the fridge for a bit to cool it down again.
  5. Roll out to size of flan, making sure to move the pastry regularly so that it doesn’t stick to the bench (a quarter turn usually does the trick and ensure there is enough flour underneath to help prevent sticking.
  6. Gently pick up pastry and place into flan. *I find that rolling the flat pastry onto my rolling pin, rather than trying to pick up a whole piece of pastry, works great. Using your fingers, work into the flan.
  7. Cut off any excess that sticks up from the sides of the flan by holding the flan case in one hand and cutting excess with the butter knife. If you have any holes that you couldn’t fill, use the excess to patch these now.

 

Quiche Lorraine

Ingredients:

  • Diced Bacon – now this is an entirely personal thing. My kids prefer lots of bacon, as do I, so we use about 10 pieces of short cut rindless bacon. Use whatever your family prefers.
  • 1 Medium Brown Onion, diced
  • 3 Eggs
  • 3 Egg Yolks (keep egg whites to make dessert!)
  • 125ml Cream
  • 125ml Milk
  • 50g Tasty Cheese
  • Salt and pepper to season

Method:

  1. Preheat oven to 180C
  2. Lightly fry onion in pan.
  3. Add bacon and fry until just starting to brown.
  4. Add onion and bacon to flan casing – spreading evenly across pastry.
  5. Place eggs and egg yolks in mixing bowl and lightly beat.
  6. Add cream and milk and beat. Season with salt and pepper.
  7. Pour egg mixture over bacon and onion in flan.
  8. Top with tasty cheese and place in oven.
  9. Cook for approx. 40mins. Quiche is done when the egg doesn’t wobble (so very scientific of me).
  10. Serve on its own or with salad. Enjoy!!


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