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Gluten Free Quiche Lorraine

4.0

2 Ratings

35-40 minutes 1 quiche Peanuts,Gluten,Wheat,Nuts No added sugar

About this recipe:

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Eggs and bacon cooked in a pastry case has become a classic dish known as Quiche Lorraine. It makes a satisfying meal served both hot or cold. Left over Quiche Lorraine can be wrapped and frozen to enjoy on another day.

Equipment:

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23cm/9” round baking dish or tart tin, parchment paper for blind baking, ceramic baking beans, frying pan and 2 x mixing bowls

Ingredients:

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PASTRY
200g FREEE Plain White Flour
½ tsp FREEE Xanthan Gum
pinch of salt
100g butter
8-9 tbsp cold water
flour, for dusting

QUICHE LORRAINE FILLING
75g bacon cubes
3 eggs
3 tbsp crème fraiche
50g cheese, grated
salt and pepper

Method:

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180°C, Fan 160°C, 350°F, Gas 4

Pastry

  1. Measure the flour, xanthan gum and salt into a bowl, stir to combine and sieve into a mixing bowl.
  2. Cut the butter into small cubes and add them to the bowl. 
  3. Use a fork or pastry blender to work the butter cubes into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  4. Stir in enough of the water to bring the pastry easily together into a soft slightly sticky ball of dough – it will appear a little wet but will absorb the liquid while resting.
  5. Cover the pastry and rest for 15 minutes.
  6. Rub a little butter around the inside of 23cm/9” round baking dish or tart tin or insert a baking liner and pre-heat the oven.
  7. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  8. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the dough into the baking dish using your fingers.
  9. Cover and chill if not using immediately.

Blind Baking

  1. Pre-heat the oven.
  2. Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.
  3. Scatter the ceramic baking beans (OR rice OR flour) over the parchment paper, spreading them all over the surface. 
  4. Bake for 10-12 minutes.
  5. Remove from the oven and carefully lift the parchment paper and contents off the pastry.
  6. Return the pastry to the oven and cook for a further 5-6 minutes without browning too much.

Quiche Lorraine Filling

  1. Put the bacon into a frying pan and cook until it changes colour.
  2. Meanwhile put the eggs into a bowl and beat them well, beat in the crème frâiche. 
  3. Add the grated cheese, cooked bacon, season with salt and pepper and mix well.
  4. Pour the mixture into the pastry case.
  5. Bake for 30-35 minutes.

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