Gluten Free Quiche Recipe
This is our go to quiche as quite a lot of the family are gluten free. Easily customisable for whatever you have needing used up. We like Orkney Smokey Cheddar in our filling. Be sure to let us know if you give it a go!
Gluten free Quiche with Orkney Smoked Cheddar and Steak Sausage filling
Serve warm or cold, this gluten free quiche makes a perfect lunch with some crisp green salad.
Don’t be afraid of gluten free pastry – it can be a little crumbly, but it is also easy to patch any holes or cracks when lining the tin as you don’t have to worry about overworking the pastry. If you’re short on time substitute homemade pastry with a block of ready-made.
Ready in: 1hr
For the pastry;
300g gluten free flour blend, plus extra for rolling out
125g butter, cut into small pieces
1 medium egg, beaten
1-3tbsp cold water
For the filling;
200g Mill of Inverarity Farm Steak Sausages, about 3, or gluten free sausages
2 spring onions, sliced
6 Tom’s Free Range eggs
75g Orkney Smoked Cheddar with Garlic, grated
- For the pastry, put the flour into a large bowl and rub in the butter until it’s the size of peas. With a round bladed knife, stir through the beaten egg and 1 tbsp cold water, until the mixture comes together when pressed. Add more water if still very dry and crumbly, 1 tbsp at a time.
- Bring the pastry together with your hands, wrap in clingfilm and chill for 20mins.
- Roll out the pastry on a floured work surface to ½ cm thickness and lift into a 21cm pie tin. Press into the base and sides and prick the surface all over with a fork. Trim off any overhanging pastry and return to the fridge for 20mins. Save any excess pastry to patch cracks.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Take the chilled pastry case out of the fridge and fill with a sheet of baking paper and baking beans. Blind bake for 15mins, then remove the beans and paper, patch any cracks with saved excess pastry, and bake for a further 5-10mins until the base is cooked.
- Meanwhile, begin to prepare the quiche filling.
- Squeeze the sausage meat out of the casings into a large frying pan. Cook for 4-5mins over medium-high until well browned and take off the heat. Stir through the chopped spring onions. Set aside to cool.
- Beat the eggs in a large measuring jug along with the cream and plenty of black pepper.
- Take the blind baked pastry case out of the oven, spoon in the sausage mixture and sprinkle with half of the cheese. Pour over the beaten eggs and sprinkle the rest of the grated cheese over the top. Return to the oven and bake for 25-30mins, until the top is golden brown and just set.
- Take out of the oven and allow to cool for at least 15mins before slicing to serve or covering and chilling in the fridge.