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  4. Quiche with Gluten Free Short Crust Pastry

Quiche with Gluten Free Short Crust Pastry

Credited to: Coeliac UK


Serves 8
10 mins prep
25 mins cooking time


Gluten Free Short Crust Pastry:

  • 350g (12oz) gluten free plain flour
  • 1/2 tsp xanthan gum
  • 150g (6oz) unsalted butter
  • 2 eggs

For filling:

  • 1 tbsp (15ml) oil
  • 1 onion, diced
  • 100g (3½oz) cooked broccoli, chopped
  • 1 red pepper, diced
  • 3 eggs
  • 275ml (10fl oz) milk
  • 150g (5oz) grated cheese


  1. To make the pastry, measure and sieve the flour and xanthan gum into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the egg, and mix to form a soft dough

  2. Roll out the dough on a lightly floured work surface and then line a flan tin with it. Leave it in the fridge to chill for 30 minutes

  3. Preheat the oven to 180°C/350°F/Gas Mark 5

  4. Heat the oil in a frying pan and fry the onion, broccoli, and pepper for about 5 minutes or until soft. Leave to cool

  5. Line the raw pastry case with baking parchment and baking beans, and bake blind the pastry case for 20 minutes. Remove the beans and baking parchment

  6. Place the cooked vegetables into the cooked pastry. Mix together the milk, eggs, and cheese, and pour over the vegetables in the pastry case

  7. Bake for about 35 minutes, or until golden and cooked through

Notes: *Please check your Food and Drink Directory for suitable products.

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