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Gluten-free mini quiche Lorraine
Gluten-free mini quiche Lorraine
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Delicious mini quiche lorraine, versatile for any meal and ideal for school lunch.
Ingredients:
  • 4.60 gm olive oil
  • 4 middle bacon rashers, trimmed, chopped
  • 82.50 ml grated tasty cheese
  • 6 eggs
  • 30.90 gm milk
  • 250.00 ml gluten-free plain flour
  • 150.00 gm gluten-free self-raising flour
  • 62.50 ml soy flour
  • 32.50 gm rice flour
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Lightly grease two patty pans with a 1 1/2 tablespoon capacity and round base.
  • Prepare the pastry by mixing the flours in a bowl and creating a well in the center. In a separate container, whisk together the egg, oil, and 3/4 cup of cold water, and pour the mixture into the well. Stir until a dough forms, then transfer it onto a floured surface. Shape the dough into a ball, knead it until smooth, and form it into a disc. Wrap the disc in plastic wrap and chill in the refrigerator for 30 minutes.
  • In a hot frying pan, cook bacon in oil until golden and crispy, about 4 minutes. Drain on a paper towel-lined plate.
  • On a lightly floured surface, roll out the pastry until it's 2mm thick. Use a 7cm round cutter to cut out 24 rounds from the pastry. Press the rounds into the prepared pan. Fill each pastry case with bacon and cheese. In a jug, whisk together the eggs and milk, then pour the mixture evenly into the pastry cases. Bake for 10 minutes or until set. Serve and enjoy!

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