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Gluten Free Quiche Lorraine

Name: Gluten Free Quiche Lorraine
Prep time: 1 h
Cook time: 45 min
Cuisine: Mediterranean
Ingredients: For the dough:; 250 g Farina; 125 g butter or margarine; 75 ml water; 1 egg; 1 pinch/es of salt; For the filling:; 3 eggs; 300 ml crème fraîche; 250 ml milk; 300 g speck; 150 g Emmental cheese; a little bit of salt and pepper; a little bit of nutmeg

155-165 min

This classic gluten free quiche Lorraine recipe might be as French as it gets! Absolutely delicious.

It has been said that the secret to making the perfect quiche Lorraine is simplicity – and we prove that is true with this delicious gluten free quiche Lorraine recipe that is quick and easy to follow. The classic bacon flavour mixed with Emmental and creme fraiche is sure to please all the palates at the table, especially as it is a little bit indulgent. The heavenly combination of flavours makes this one of our all-time favourite quiche recipes.

Cook

Preparation

in 50-60 minutes

Cooking

in 45 minutes

Cooling

in 60 minutes

Temperature

180 °C

Sift flour onto a work surface making a mound. Put egg, diced butter and salt into the central hollow. Work the ingredients quickly with your hands until you have a smooth mixture and let it sit for about an hour in the refrigerator.
Roll out the cold dough with a rolling pin into a sheet of 3 mm in thickness, place in a buttered and floured mould, press, perforate several times with a fork and with a spatula or the back of a knife, remove the part of dough that sticks out from edge of the mould. Precook it in an oven at 180° C for about 10 minutes.
Brown the bacon in a frying pan. In a bowl, mix the eggs with crème fraîche and milk, then season with salt, pepper and nutmeg.
Distribute the bacon rashers over the pastry, next add the emmental and cover with the mixture of eggs and milk. Bake the quiche in the oven at 180° C for about 35 minutes.

Ingredients

For the dough:

250

Farina

125

butter or margarine

water

egg

pinch/es of

salt

For the filling:

eggs