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If you want a quiche done right, you make my Quiche Lorraine Recipe!

Simple Quiche Lorraine Recipe

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My Quiche Lorraine Recipe is rich & cheesy with the flakiest crust—it’s an essential for brunch!

Hi Bold Bakers!

This might be one of the most classic savory recipes I’ve shared to date. Quiche Lorraine is known for its rich cheese and bacon-and-egg filling, and is sure to impress anyone and everyone you share it with. My quiche recipe is simple and utilizes some of my favorite baking skills and results in a winning flavor.

My Quiche Lorraine Recipe starts with a buttery, homemade, and savory pie crust and is filled to the brim with crispy bacon and nutty gruyere cheese. My quiche makes a show-stopping crunch, and though usually served with fruit and coffee, it can just as easily be paired with a salad and enjoyed for dinner.

How do you make pie crust?

My Quiche Lorraine Recipe is built on a classic savory pastry crust. I love to make homemade crust, it makes all the difference in creating that buttery french bakery style pastry texture. The secret to a light and flaky crust is in the handy work.

I make my crust by hand because it helps me really feel how the ingredients are incorporated. I rub flour and butter together just until I reach the texture of breadcrumbs or wet sand. This means the butter is evenly distributed and that’s what creates the perfect crust.

[ If you’re looking to make an actual pie, here’s my Basic Pie Crust Recipe! ]

An important part of making the crust is letting it rest. This crust needs time to chill before it can be rolled out. Working with a colder crust means working it less, which is another secret to a great crust: you never want to handle it too much.

The last part of working with this crust is, of course, shaping it, one of my favorite parts. I just love the look of a hand-crimped crust!

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What can I add to this Quiche Lorraine Recipe?

This quiche filling is absolutely classic. In my opinion, if it isn’t broke, don’t fix it — which is why I like to fill my quiche with a simple combination of heavy cream, eggs, gruyere cheese and cooked bacon. I love the salty rich filling as-is, but if you want to add in other things this is a great way to use those veggies you might have in your fridge or get in those extra greens.

Spinach, peppers, onion and asparagus are all great additions of this quiche recipe. Feel free to get creative!

How do you make quiche without eggs?

While you might think you can’t make this quiche without eggs, there is a great substitute for those who want to try it!

Chickpea flour, or garbanzo bean flour, sets up while baking and creates a similar texture to eggs. Its neutral flavor means it can easily substitute the eggs. I suggest adding 1 cup of chickpea flour to the cream mixture if you choose to omit the eggs.

How do I store quiche?

I love leftover quiche! This Quiche Lorraine recipe is great covered and stored in the fridge for up to 3 days.

It is lovely sliced and reheated in a low oven or even in the microwave, making this a great dish to make on the weekend and enjoy for breakfast or dinner during the week. The flavors are foolproof, and I can wait for you to give this recipe a go!

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4.45 from 29 votes
If you want a quiche done right, you make my Quiche Lorraine Recipe!
Quiche Lorraine Recipe
Prep Time
40 mins
Cook Time
1 hr
Total Time
1 hr 40 mins

My Quiche Lorraine Recipe is rich & cheesy with the flakiest crust—it’s an essential for brunch!

Course: Breakfast
Cuisine: French
Author: Gemma Stafford
  • 1 3/4 cups (8 3/4oz/247g) all-purpose flour
  • 1/2 cup (4oz/115g) butter, cold, cubed
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoon water, cold
  • 3 eggs
  • 1 cup (8floz/225ml) cream
  • 1/2 cup (4floz/115ml) milk
  • 1/2 cup (2oz/57g) gruyere cheese, grated
  • 4 strips bacon, pre-cooked
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • chives, sliced, for garnish
  1. Butter and line a 9-inch cake or pie tin and set aside. In a large bowl combine the flour and salt. Rub in the butter until you resembled the texture of coarse breadcrumbs. 

  2. Next, beat together the egg and cold water and gradually add to the bowl with the flour and butter. Using your hands mix the wet ingredients into the dry ingredients until the dough begins to form. Wrap in cling wrap and chill for at least 1 hour.

  3. After one hour return the dough to a lightly floured surface and roll it out to a 13 x 15-inch circle. Using your rolling pin, wrap the dough around the pin then unwrap over your tin. Gently press the dough into the side of the tin to create the sides of the quiche, allowing the excess crust to hang over the edges of the pan. 

  4. Trim the excess crust from the sides of the pan then shape the crust. Crimp the edges of the crust (refer to this video for further instructions on this technique). Lastly, prick the bottom of the crust several time with a fork. This will allow any steam to escape while baking. 

  5. Once the crust is complete, allow it to chill again for another 20 minutes in the fridge. This will prevent the crust from shrinking while baking.  

  6. After the crust has chilled for 20 minutes, blind bake it. To blind bake cover your pie shell with a large piece of parchment paper. Gently fill the center of the crust with dry beans or lentils. This weighs the crust down and helps it keep its shape while baking. 

  7. Bake the crust at 375°F (190°C) for 15 minutes. The crust should be slightly golden brown around the edges and no longer raw-looking

  8. While the crust is baking prepare the filling: In a large bowl combine the cream, eggs, cheese, bacon, salt and pepper then set aside.

  9. Turn the oven down to 320°F (170°C). Remove the beans and parchment paper from the blind baked crust and fill it with your filling. Bake for 40-45 minutes until the filling is completely set and lightly browned. Allow to cool for 10 minutes before slicing.

  10. Cover and store in the refrigerator for up to 3 days. Plus, you can freeze, defrost and heat up later to enjoy as well.

Watch the Recipe Video!

Recipe Notes

Egg Substitution: Chickpea flour, or garbanzo bean flour, sets up while baking and creates a similar texture to eggs. Its neutral flavor means it can easily substitute the eggs. I suggest adding 1 cup of chickpea flour to the cream mixture if you choose to omit the eggs.


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Mareena on September 22, 2019 at 12:55 am

    Hey Gemma! Is it possible to substitute the cream for anything else?

    • Gemma Stafford on September 22, 2019 at 2:29 am

      Hi Mareena,
      yes – ish!
      This is effectively a savory custard. That means that you can use a method to thicken the mix slightly if you need to. You did not say if you are avoiding dairy but if you are then you can use nondairy milk, and a touch of cornflour. The cream is mostly about richness in this recipe, the eggs do the thickening, but the cream also thickens as it heats, so just a little help. The ratio of eggs to milk or cream really is what matters here. That ration is 1:2 by weight. So one egg to two of the weight of the egg in milk or cream. A teaspoon of cornstarch will help.
      Gemma 🙂

  2. AMY WILLIAMS on September 15, 2019 at 3:01 pm

    Hi Gemma,
    I made this quiche the other day and I tried it crustless as I am tryimg to stay away from pastry….(btw its not going so well… I love breads etc…) I love this recipe and my kids were in heaven . the taste was amazing but there just wasn’t enough… I have a ceramic deep pie dish I use and doubling the recipe would be to much. I am sorry if this is a stupid question as I am just starting out, but what could I do to make more of the custard without doubling the recipe… example egg to cream milk ratio. Thank You very much. I love your recipes . cant wait to get the book.

    • Gemma Stafford on September 16, 2019 at 11:08 am

      Hi Amy. It would be hard to make more of the custard without doubling the recipe. The ratio and proportion of ingredients are the best when made in full. So any adjustments that would only involve a few of the ingredients would most likely yield a different flavor or volume. I hope this helps.

  3. May on May 26, 2019 at 5:11 am

    Hi, can I substitute cream with Campbell chicken mushroom soup? Thank you for your reply. May

    • Gemma Stafford on May 27, 2019 at 8:22 am

      Hi May,

      I like your creativity but unfortunately you can’t make that substitute. Cream is important in the recipe and soup just is not the same thing.

      Gemma .

  4. Jhcesi on April 14, 2019 at 5:57 pm

    Can I use Coby cheese?

  5. Lojain Bhuiyan on April 1, 2019 at 1:27 pm

    Hey Gemma!
    I just made the dough and was wondering if I can freeze it overnight? Also my dough falls apart easily. Is this a problem? Sorry for the bombard of questions.

    Best Regards,
    Lojain Bhuiyan

    • Gemma Stafford on April 2, 2019 at 10:53 am

      Hi, yes you can freeze it but if it’s only for one night you can just keep it in the fridge.

  6. Gene on March 3, 2019 at 12:35 pm

    Thank you for this wonderful recipe. I made mine with cheddar cheese and jalapenos. It was delicious. I’m eager to try other flavor combinations.

    • Gemma Stafford on March 5, 2019 at 12:43 pm

      YUM, i love the addition of spicy here!

  7. Veronica Oddi on February 19, 2019 at 10:41 am

    Loved this recipe!!! This was my first quiche and the crust tasted amazing! I made a vegetarian version with artichokes, sun-dried tomatoes and Fontina cheese. Delicious????????

    • Gemma Stafford on February 19, 2019 at 11:50 am

      YUM, I love those additions, great job 😀

      • Pooja Grover on March 4, 2019 at 9:10 pm

        Sounds yummy, pls tell me how to use artichokes. I have never used them before .

        • Pooja Grover on March 12, 2019 at 8:16 pm

          Thank you for the lovely recipe,
          I made no meat quiche with sauteed spinach, bell peppers, asparagus, home grown shiitake mushrooms and it tasted awesome.

          • Gemma Stafford on March 13, 2019 at 4:15 pm

            I’m thrilled to hear that!!!! thanks for trying it out 🙂


            • Pooja Grover on May 1, 2019 at 7:31 pm

              I made it again for some guests and they lllloved it , so did I .
              Again no meat, with spinach , peppers , lots of black paper..
              But this time the sides got a bit too crisp may be because I was using a deeper &straight side dish.
              I enjoy your recipes ❤️

            • Gemma Stafford on May 1, 2019 at 8:38 pm

              I’m thrilled to hear that, Pooja!

              Thanks so much for trying it out.

  8. Jean on January 12, 2019 at 6:15 am

    For those who don’t eat red meat (bacon), I substituted 2 oz of smoked salmon, and it was delicious!

    • Gemma Stafford on January 13, 2019 at 1:10 am

      Hi Jean,
      Yes! one of my favorite quiche flavors too. Well done, thank you for telling us about this, it will help other bold bakers,
      Gemma 🙂

  9. Kathy Gonzalez on January 12, 2019 at 1:35 am

    Gemma, thank you for your wonderful videos and recipes. I, too, love quiche. This is an excellent recipe. Works well in mini pie pans or muffin tins as well. So many options on fillings but my favorite will always be crisp bacon and gruyere or swiss cheese. Gracias!

    • Gemma Stafford on January 12, 2019 at 3:05 am

      Hi Kathy,
      Yes! and that is really a lovely idea for a party too, I love finger food, and to have something ready to hand the guests as they arrive.
      Love gruyere cheese too, the ultimate melty cheese!
      Thank you for being in touch,
      Gemma 🙂

  10. Kathy Hobbs on December 31, 2018 at 2:22 pm

    Made this several times. It delicious lovely and creamy

    • Gemma Stafford on January 1, 2019 at 2:09 am

      Delighted to hear that Kathy! Thanks for trying it out.


  11. Marie on December 26, 2018 at 8:13 am

    Hi Geema

    I want to know if we can add tomato in the quiche or not ? Btw I love what you are doing ????????

    • Gemma Stafford on December 28, 2018 at 7:17 am

      Yes, you can Marie. I hope you enjoy!

  12. Fran on December 15, 2018 at 11:04 am

    I made a gf crust and can I blind bake today and put in fridge add filling to bring tomorrow? Thank you

    • Gemma Stafford on December 16, 2018 at 6:32 am

      Sorry Fran, I missed this! Yes, you can do this,
      Gemma 🙂

  13. Fran on December 15, 2018 at 8:29 am

    Hi I am trying this today with gf flour. I was wondering do I skip the one hour in fridge because it’s gf? Thank you.

    • Gemma Stafford on December 16, 2018 at 6:31 am

      Hi Fran,
      That is a very good question! I see why you would say that as it is a method to relax the gluten, to make the pastry tender. It also firms up the butter to give a crisp tender result, so, refrigerate, even for 20 minutes, it will help.
      do let us know how this worked for you, we get many questions about gluten free baking here,
      Gemma 🙂

  14. Axisa mary rose on December 6, 2018 at 4:17 pm

    Hi Gemma i make rikotta pie which consists of rikotta cheese and eggs but we cover the pie with pastry as well while cooking water run out of the pie rusulting soggy sided pie can you help pls

    • Gemma Stafford on December 8, 2018 at 2:44 am

      Hi Axisa,
      I have no idea what recipe you were using for this cake. It sounds like you did not have anything to hold the cheese, like a little flour. You would not normally enclose this type of tart! I do not have enough information, I am just guessing, I am sorry,
      Gemma 😉

  15. Gemma Stafford on December 6, 2018 at 4:16 pm

    Hi there, i would bake it at 350. Enjoy!

  16. Sara on November 20, 2018 at 12:25 pm

    Could I double this and put it in a 9×13 dish?

    • Gemma Stafford on November 21, 2018 at 6:20 am

      Hi Sara,
      Yes! I think you will have a little too much pastry, and a deeper filling, but it will work.
      I do a simple math thing, 9×13 = 117 sq inches. 9×9 = 81 sq inches. Actually your pan is about 2/3 larger than mine! not a lot of difference if you double the recipe.
      I hope there are no mathematicians out there lol! math is not my thing, logic is!
      Gemma 🙂

  17. Kristina Kohler on November 11, 2018 at 11:24 am

    Can you put this quiche in the freezer already put together and freeze the filling and pie crust,

    • Gemma Stafford on November 12, 2018 at 7:40 pm

      you can freeze the quiche if it’s already baked. They freezer really well. I like to slice mine and then freeze it so you can take out slices at a time :).


  18. Angie on November 10, 2018 at 7:07 am

    Hello dear Gemma ???? from Montreal.
    Can I replace cream for less fat liquid for the quiche? please
    Thank you for sharing your recipes
    Have a nice weekend!

    • Gemma Stafford on November 11, 2018 at 5:46 pm

      Hi Angie,

      I hear there is amazing food in Montreal.You absolutely can use just a regular milk instead of cream :).


  19. Nicole on September 29, 2018 at 3:12 pm

    What do I use if I don’t have any dry beans or lentils to blind bake ? Thank you ????

    • Gemma Stafford on October 1, 2018 at 1:25 pm

      Hi Nicole,
      Rice is a good alternative too. There is a ceramic baking bean which works really well and you have these forever, but they are not found everywhere.
      Think about it, you are trying to weigh the pastry down in the pan. There may be something else you can use.
      Do not forget that you need some paper under whatever you use, and chilled pastry is easier to keep in shape,
      Gemma 🙂

  20. Francine on September 28, 2018 at 3:23 pm

    Hi Gemma! Can I make the dough the day before and bake it and then put the filling in it the next day? If so, do I leave it out of the refrigerator?

    • Gemma Stafford on September 30, 2018 at 8:34 pm

      Yes Francine, you can absolutely make it the day before and bake it too.

      Hope this helps,

  21. AshaJose on September 24, 2018 at 1:18 am

    Hi Gemma!
    Your quiche recipe looks really simple and easy and thank you for showing it from scratch. I mean with the pie crust and all.
    I’ve never eaten quiche and I want to try this one but with chicken since I also want to serve this for a home party. Also, I thought I’ll try it in a muffin tray. My question is can I use a silicone muffin tray to bake the crust? How long would I need to blind bake it for? And how long with the custard?
    When using chicken do I use the same ingredients minus the bacon?
    Thank you Gemma for your recipes. They always turn out well when I make them.

    • Gemma Stafford on September 25, 2018 at 3:00 am

      Hi there,
      You will need to use cooked chicken for this, it would not cook sufficiently in the time.
      Yes, you can bake this in a muffin pan, use muffin liners with baking beads/beans/lentils etc to weigh it down to keep the shape for blind baking.
      Do not over wet this pastry, that is important to any pastry.
      I hope this works well for you,
      Gemma 🙂

  22. Greta on September 10, 2018 at 7:10 pm

    Hi Gemma
    Thanks for yet another beautiful recipe. Can we add mozzarella cheese instead of gruyere cheese for the custard?by the way your stovetop chocolate cake was an instant hit in my family. Everyone just loved it.

    • Gemma Stafford on September 11, 2018 at 5:18 am

      Hi Greta,
      Thank you for your kind words. Yes, you can add mozzarella, cheese, though the grated one you buy in a bag tends not to have as good a flavor as a sharp cheddar which you grate yourself. You can experiment with this, get it right to your taste. A ball of buffalo mozzarella scattered over the quiche would be great too,
      Gemma 🙂

      • Greta on September 12, 2018 at 12:12 am

        Thank you Gemma for the prompt reply. What can be used if I don’t have parchment paper at home? Can I use Aluminum foil?

        • Gemma Stafford on September 12, 2018 at 2:51 am

          Hi Greta,
          Do you mean to take the baking beans? Then yes! There is a grease proof paper too which will be good for this purpose. For giving a non stick surface to a pan, butter or oil the pan, scatter on some flour and shake to distribute, shake out the excess, and set in the fridge. A good all purpose non stick remedy.
          I hope this is of help,
          Gemma 🙂

          • Greta on September 12, 2018 at 6:32 am

            That was truly helpful.. Gemma, you’re a gem!!Awaiting more of your fabulous recipes. Thank you once again for your patience.
            Lots of love

            • Gemma Stafford on September 13, 2018 at 5:25 am

              Hi Greta,
              Thank you for your patience! The input here from you bold Bakers is invaluable, as there is no such thing as a silly question, they all add to our knowledge.
              Good to have you baking with us,
              Gemma 🙂

  23. Sandy on September 8, 2018 at 12:02 pm

    Hi Gemma, Another fantastic recipe. I used cheddar because I had it. The crust is perfect and the quiche is melting in my mouth.
    Can’t wait to have some tomorrow after it sits. Sending pictures if I find the place again.

    • Gemma Stafford on September 8, 2018 at 2:42 pm

      Can’t wait to see the pictures 🙂


  24. Caroline Graham on September 8, 2018 at 6:30 am

    Your website seems to be down or wonky, many of the pages have a “Sorry that page doesn’t exist” message. I was
    going to get the ebook, but can’t seem to find it or many others. Not sure if you were aware. Mug cakes for instance is one, as well as ice cream. The discussion forum doesn’t seem to have been answered lately or I would have posted there.

    • Gemma Stafford on September 9, 2018 at 8:19 pm

      Caroline, thanks for your message. We had issues with the site yesterday morning but Kevin assures me everything is back on track now.

      Let me know if you come across any other issues.


  25. Esther Harvey on September 8, 2018 at 4:52 am

    My question is so ignorant, I hesitate to ask. Do you butter the pan or the paper…what kind of paper. I’ve never lined pans with paper.

    • Gemma Stafford on September 8, 2018 at 2:36 pm

      Esther, there is no such thing as a stupid question around here. You butter the pan, not the paper. Parchment paper never needs buttering as it is grease proof already 🙂


  26. Helen on September 7, 2018 at 2:39 am

    Hi Gemma
    It’s awesome that you’re sharing savoury recipes too!
    If I wanted to use this recipe to make a few small quiches (maybe 4 or 6), how would the baking times and temps differ?
    Thank you!

    • Gemma Stafford on September 7, 2018 at 7:58 am

      Hi Helen,
      Mini quiches are a great idea, and work really well. Use muffin paper cases when blind baking. the pastry should bake in about 20 mins, and the temperature has to remain the same. The filling will bake quickly, so keep an eye on it. If you are adding other ingredients, such as mushrooms/ham/peppers etc. cook these before adding as they would not have sufficient time to cook properly in the quiche.
      I hope you enjoy this recipe,
      Gemma 😉

  27. Seline on September 7, 2018 at 1:12 am

    Hey, Gemma! I’m excited to try this recipe. Can I do this in a muffin tin? Also, does it has to be gruyere cheese or can I change it with other cheese? I can’t find gruyere cheese in my country. Thank you and have a good day! ????

    • Gemma Stafford on September 7, 2018 at 7:55 am

      Hi Seline,
      Yes, this will work well for you in a muffin pan. Use paper muffin cases to bling bake the shells, and watch the timing, it will be fast. A lovely thing to do for a buffet party.
      Cheddar is a great flavored cheese, and melts beautifully too, that will be perfect for you.
      I hope you enjoy these mini quiches, I know others will,
      Gemma 🙂

  28. Reenie on September 7, 2018 at 12:58 am

    Made this tonight. Absolutely the best quiche and the best quiche crust I have ever made…and believe me there have been many failures! I will use this base all the time now. I followed the recipe exactly , just added a spring onion. Thanks, Gemma, have never had a failure with any of your recipes.

    • Gemma Stafford on September 7, 2018 at 1:03 am

      Hi Reenie,
      I am delighted that you liked this recipe. The pie crust is a keeper, I know this too, good too for sweet tarts, even adding a little powdered sugar to make a sweet crust. Have fun with it.
      Thank you for this lovely review. Now get to bed! haha, me too,
      Gemma 🙂

  29. Joe on September 6, 2018 at 11:19 pm

    Lovely Gemma, I hail from India and being a vegetarian I am so glad that you have given an egg substitute. You are great and charming…Cheers!

    • Gemma Stafford on September 7, 2018 at 1:04 am

      Hi Joe,
      That is very kind, thank you. I am delighted to have you with us in India,
      Gemma 🙂

  30. Amelia on September 6, 2018 at 8:24 pm

    Hi Gemma,

    Thanks for the great recipe! I love quiche! I would like to know if there is any way we can skip the blind baking of the crust? Any tricks or hacks perhaps? Thx!

    • Gemma Stafford on September 7, 2018 at 1:33 am

      Hi Amelia,
      No! and there is a very good reason for this. The pastry needs to be baked in a hot oven, and the quiche filling is a custard, which needs to be baked in a medium oven, there is a mismatch between these two things. You could bake the case ahead of time, and even freeze it pre baked in the pan, well wrapped. that would be handy then when you need it. Baked goods defrost really quickly too, so a good plan if you need it.
      I hope this is of help,
      Gemma 🙂

  31. Seline on September 6, 2018 at 6:35 pm

    Hey, Gemma! I’m excited to try this recipe. Can I do this in a muffin tin? Also, does it has to be gruyere cheese or can I change it with other cheese? I can’t find gruyere cheese in my country. Thank you and have a good day!

    • Gemma Stafford on September 7, 2018 at 1:37 am

      Hi Seline,
      First of all the cheese, yes, you can use ant cheese which will melt, and which has a decent flavor. cheddar is a good choice for this.
      Then the muffin pan, yes! why not, a perfect party food, mini quiche. To get the pastry shell to form well use muffin paper cases to hold the baking beans, that works really well.
      Thank you for being in touch,
      Gemma 🙂

      • Seline on September 7, 2018 at 3:08 am

        Thanks for replying! How many quiches will this make in muffin tins?

        • Gemma Stafford on September 7, 2018 at 8:13 am

          Hi Seline,
          I never thought of that!
          This recipe will make between 6 and 8 muffin sized quiche. I think I would double the pastry and filling to be sure I had 12 good sized quiche. If you have a bit over you can bake and freeze the pastry, or indeed the quiche, that will work well for you,
          Gemma 🙂

  32. Liza on September 6, 2018 at 1:33 pm

    GAHHHHH IM OBSESSED with all things Gemma Irish And or savory! I LOVE quiche and am gluten free. I’m sure you’re alreAdy in the works but a yummy FLAKY gf crust for quiche would be lovely!!!!! Or can I just use your gf flor recipe in this? THANK U U AMAZING SOUL!

    • Gemma Stafford on September 7, 2018 at 2:00 am

      Hi Lisa,
      Thank you for your ‘crazy’ and delightful message! lol.
      I think a good all purpose GF flour will work well for this pastry. It is really worth a try, it will not be a fail.
      I hope this is of help to you. do let us know how you worked this, it will be a big help to me, and to other GF bakers.
      Thank you for being here with us, and for making me smile,
      Gemma 🙂

  33. Tarja Ranta on September 6, 2018 at 12:40 pm

    Hi! Will this work if I just substitute the flour with gluten free flour? Or should I change the amounts of other ingredients or add something?

    • Gemma Stafford on September 7, 2018 at 7:24 am

      Hi there,
      Yes, I really believe it will. Do be careful about the water though, you may need a little more or less depending on the blend,
      Gemma 🙂

  34. Bronwyn on September 6, 2018 at 10:27 am

    This looks and sounds lovely. I haven’t made a quiche in a long time. Will be trying this recipe.
    If using chickpea flour for the egg free option, if you add a little Kala Namak (Himalayan Black Salt) it should help to give it an egg like scent and flavour. I often use it in tofu scramble for this purpose.

    • Gemma Stafford on September 7, 2018 at 7:30 am

      Bronwyn, that is amazing advice, thank you so much. Now I need to find that salt, it sounds wonderful, thank you for your input here,
      Gemma 🙂

  35. Joy on September 6, 2018 at 10:26 am

    This is a great teaching video, I enjoy learning and seeing how to make quiche, pie crust, scones, and breads. You make it look simple.

    • Gemma Stafford on September 7, 2018 at 7:33 am

      Hi Joy,
      It is simple! that is the thing, really easy when you get used to doing things. Practice as they say is perfect!
      Gemma 🙂

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