Say goodbye to dry, crumbly crusts. This recipe delivers a quiche that’s everything it should be—deliciously flaky, full of savory flavor, and completely gluten-free. It’s a golden-brown beauty with a creamy, rich filling that holds its shape perfectly.

Gluten Free Quiche

This isn't your average quiche. Forget those bland versions, this is a proper, wholesome quiche that’s packed with flavour. With a buttery, gluten free pastry base and a creamy, savoury filling of crispy bacon, sweet leeks, and salty cheddar, this tart is a real winner. It's the kind of comforting food that’s perfect for a weekend lunch, or packed up for a picnic.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Main Course

Servings 10

Ingredients

100 g chilled unsalted butter plus a bit extra for the tin
200 g gluten free plain flour plus a dusting for your bench
2 rashers of streaky bacon
2 cloves of garlic
2 medium leeks washed and trimmed
A dash of olive oil
½ a bunch of fresh thyme
45 g tasty Cheddar cheese
3 large eggs
3 tablespoons of sour cream
A good pinch of nutmeg
Sea salt and freshly ground black pepper
Finely chopped curly parsley to garnish optional

Instructions

Get your oven fired up to 180°C (160°C fan-forced). Give a 22cm loose-bottomed tart tin a light grease with butter and set it aside.
Sift the flour into a large bowl. Use your fingertips to rub in the cold butter until the mix looks like coarse breadcrumbs. Add 6 tablespoons of chilled water and mix it with a knife until it starts to come together. Use your hands to form it into a ball, wrap it in plastic wrap, and let it chill in the fridge for about 30 minutes.
While the pastry is resting, it’s time to get the filling ready. Finely slice the bacon, garlic, and leeks. Pop the bacon and garlic in a large pan with a splash of olive oil over a medium heat. Throw in the thyme leaves and cook for about 2 minutes, stirring occasionally until the bacon is lightly golden.
Stir in the leeks, turn the heat down to low, and cover the pan. Cook for about 20 minutes, or until the leeks are soft and tender. Transfer the bacon and leek mixture into a large bowl. Grate in the Cheddar, crack in the eggs, and stir in the sour cream and nutmeg. Season with a pinch of salt and pepper and give it a good mix.
On a flour-dusted surface, roll out the pastry to about ½cm thick. Gently lay it into the tart tin, pressing it into the sides. Don’t stress if it breaks; you can easily patch it up with any leftover pastry. Trim off the excess.
Line the pastry with a double layer of plastic wrap and fill the tin with baking beads or uncooked rice. Place the tin on a baking tray and pop it in the hot oven for 10-12 minutes, or until the pastry is lightly golden.
Carefully remove the baking beads and plastic wrap, then return the pastry case to the oven for another 8-10 minutes until it’s properly golden.
Pour the filling into the pre-baked pastry case and return it to the oven for a final 10-15 minutes, or until the filling is nearly set. Let it cool a little before carefully removing the quiche from the tin. Garnish with chopped parsley if you like and serve it with a fresh, crisp salad.

Handy Tips

Keep it cold: A flaky pastry relies on cold ingredients. Make sure your butter is straight from the fridge, and use chilled water for the dough. Don’t be afraid to pop the dough back in the fridge if it starts to get warm while you’re rolling it out.
Don’t overwork the dough: Once you’ve added the water, mix the dough just enough to bring it together. Overworking the gluten-free flour can make the crust tough instead of tender.
Blind bake: Don’t skip the blind baking step. It’s the secret to a crisp, non-soggy bottom. Use baking beads or rice to weigh down the pastry and stop it from shrinking.
Cook the leeks low and slow: For the best flavour, cook the leeks on a low heat for the full 20 minutes. This draws out their natural sweetness and gives the filling a lovely, soft texture.
Don’t overcook: The quiche is ready when the filling is almost set but still has a slight wobble in the middle. It will continue to cook and firm up as it cools.