Gluten free quiche!

I know you can buy gluten free ready-made pastry now in supermarkets but I prefer to make my own. As far as I know it’s only frozen gluten free pastry they sell in the shops which is a bit of a pain because you’d have to plan beforehand as you’d need to thaw the pastry, and also, I’ve found the shop bought ones I’ve tried to be really dry and crumbly, and really hard to roll out of the thick blocks they come in. Obviously with any quiche you can totally change the fillings to suit anything you want to put in – I always have cheese and onion in mine, with the addition of different things like bacon, tomatoes, broccoli, asparagus, spinach or peppers.

Gluten free quiche

For the pastry:


7oz gluten free plain flour

4oz butter

1 egg yolk


Pinch of salt


First, turn the oven on to 160° and grease a loose-bottomed cake tin around 9 inches across and a minimum of about 2 ½ inches deep. Weigh and sieve the flour into a large bowl add the salt, then weigh the butter and add to the bowl in small 1cm cubed chunks. Rub in the flour and butter until it reaches a breadcrumb-like consistency, then mix in the egg yolk – save the egg white as this can be used in the quiche filling. Then, gradually and very carefully add water until the pastry can be formed into a ball of dough. To make rolling the pastry out easier, I lay a sheet of clingfilm on the table, put the ball of pastry dough onto the clingfilm, then lay another sheet on top – this makes the process easier. Roll the pastry out to a thickness of about 3mm and when it is evenly rolled, peel the top sheet of cling off. Place the cake tin upside-down on the pastry, slide your hand under the clingfilm sheet, and flip so that the pastry is now lying on top of the dish. Gently push the pastry in and peel off the clingfilm – there will be breaks in the pastry but patch these up with the spare pastry. Once the tin is lined with the pastry, put it in the oven for 5 minutes.

For the filling:


4 eggs (plus the white leftover from the pastry)

¼ pint of milk

¼ pint of cream

1 large onion

6 rashers of bacon

150-200g cheddar cheese

A handful of spinach

12 baby tomatoes

Salt and pepper

Gluten free quiche

When the pastry is put in the oven for 5 minutes, cut the onion and fry on a very low heat until they soften and at the same time, grill the bacon. In a jug, whisk the eggs, add in the milk and cream and add the salt and pepper until the mixture is creamy. Grate the cheese and pour it into the jug with the eggs mixture. When the pastry has had 5 minutes in the oven, take it out, and when the onions are soft and going se-through, take them off the heat and pour them in the bottom of the tin. Cut up the grilled bacon into small bits then add to the quiche, along with the tomatoes, chopped into ¼ s. Add the spinach, then finally pour over the eggs and cheese mixture and place back in the oven. It will take around 35 minutes and when it comes out, it should be golden brown on top but still slightly wobbly. Yuuuuuuuuuuuuuuuummm. 

Gluten free quiche


Gluten-Free Apple Crumble Recipe!

I love apple crumble so much. It is such a great dessert but I also have it just as a snack sometimes – probably not the most slimming food! Tonight I’ve actually made it just to have for supper, not as a dessert as I couldn’t be bothered to wait for after to eat it! It works quite well with gluten free flour, but I find it doesn’t go as crunchy as ‘normal’ stuff does. I like to put bits of butter in amongst the crumble and over the top as this can help it to get more brown and crunchy.

photo (19)

Some people like to flavour their apples with spice – I’ve seen quite a lot that use cinnamon but I like to use cloves. To me cloves make things taste a bit like Christmas! There are loads of different variations to making apple crumble – ingredients, whether or not you cook the apples first, and how you make the topping. I don’t cook the apples first, especially for a gluten free crumble as it needs to cook for quite a long time to fully bake the topping (as with all gluten free baking, it tends to take longer to brown) so cooking it all for a longer time means the apples will naturally fully cook slowly. I add sugar in with the layers of apples so this creates a lovely syrup, which gets flavoured by the cloves I add.

For me, serving apple crumble with ice cream or pouring cream is a must – I love the cold of the ice cream against the hot apple crumble if it’s just out of the oven!

 photo (18)


2 large cooking apples – (I use Bramleys)
1 tbsp light brown sugar
10 cloves
5oz plain gluten-free flour
3oz caster sugar (1tbsp of this is for the apples, the rest for the crumble)
3oz butter (cold, straight from the fridge)


First, prepare the apple base: peel the apples, and chop them into thin wedges around 2-3mm in thickness. Layer the apples neatly in a large dish around 8×8 inches and 2 inches deep, sprinkling on each of the caster and light brown sugar as you go with each layer, until all the apples are used. Place the cloves evenly on top of the apples.

To make the crumble, weigh the flour and remaining caster sugar and put them into a mixing bowl. Take the butter and cut it up into small chunks and add this into the bowl also. With your hands, rub the butter into the powder mixture – this might feel a little greasy on your hands – keep going until the mixture has the texture of breadcrumbs.

Carefully pour the crumble on top of the apples, making sure no apples are left exposed, as if they are, they’ll burn and become very dry in the oven. Cut small chunks of butter and put them among the crumble, half exposed as this will add colour to the dish.