Description
This Gluten Free Vegetarian Quiche Lorraine is a lighter twist on the French classic, featuring a buttery gluten-free pastry crust, caramelized onions, creamy egg custard, and rich Gruyère cheese. Perfect for brunch, lunch, or dinner, this easy gluten-free quiche is elegant, satisfying, and full of flavor.
Ingredients
350g chilled gluten free shortcrust pastry dough
2 white onions, finely diced
100g Gruyère cheese, chopped into small cubes (Comté or cheddar also work)
120ml double cream
3 large eggs
40ml milk
Black pepper, to taste
Instructions
- Preheat oven to 180°C (fan). Lightly grease a 24cm loose-bottom tart tin.
- Cook diced onions in a frying pan over low heat for 10 minutes until softened. Set aside.
- Roll pastry dough between cling film and greaseproof paper until 0.5cm thick and large enough to cover the tart tin.
- Carefully lift pastry into the tin, pressing into the base and sides. Trim excess with a sharp knife.
- Prick the base with a fork, cover with greaseproof paper and baking beads, then blind bake for 10 minutes at 180°C.
- Remove paper and beads, then bake tart case for another 10 minutes at 160°C. If the base looks raw, bake 5 minutes longer.
- Meanwhile, whisk eggs, cream, and milk in a bowl. Season with black pepper and stir in cooked onions.
- Place cheese cubes evenly on the pastry base. Pour in the egg mixture.
- Bake for 25–30 minutes until golden and set.
- Cool slightly before slicing and serving.
Notes
- Add spinach, mushrooms, or broccoli for extra vegetables.
- Use lactose-free dairy for a lighter version.
- Quiche can be served warm, room temperature, or cold.
- Store in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 280
- Sugar: 3g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 110mg
