Gluten Free Quiche Lorraine - Ham and Cheese Pie
Gluten Free Quiche Lorraine - Ham and Cheese Pie
Doses
12
kplCooking time
40
minutesGluten-free Quiche Lorraine is a popular French savoury pie which, unlike this recipe, is traditionally made without cheese. This delicious ham and cheese pie is made using a crude gluten-free flour mix. The sunflower seeds in the crunchy flour mix make the base of the pie crispy and tasty!
Ingredients
- Bottom
125 g soft butter (cubes)
0,5 dl cold water
- Stuffing
150 g ham (in strips or pieces)
1 small diced onion
4 eggs
3 dl cream
150 g grated cheese
parsley
black pepper
Preparation
- Bottom
- Measure the flour into a large bowl and work the butter into the flour by hand until the dough is crumbly.
- Gradually add the water, constantly kneading the dough until it holds together. Use more water if necessary.
- Grease and flour a pie dish (27 cm) and press the dough into the dish by hand. Remember the edges!
- Stuffing
- Fry the ham and onion in a pan over medium heat.
- In a bowl, mix the eggs, cream, grated cheese, parsley and black pepper.
- Transfer the ham and onion roast to the pie dish and carefully pour the egg and cream mixture on top.
- Bake the pie in the oven at 200°C for 30-35 minutes or until the surface turns golden.
- Let the pie cool for a moment before serving and serve with a salad, for example!
I have made a quiche base with a light flour mix from Virtasalmen Viljatuote. The filling was feta spinach. The pie turned out as good as if I had used regular flour. Next time I'll try the coarse mixture too.
Hi Tiina! Thanks for the tips! Sounds delicious.
The baking temperature is missing from the instructions. I have made both this ham and cottage cheese version and the smoked salmon and crab cream version. at 200 degrees.
Hi Elvi,
Thanks for noticing the temperature was missing from the instructions! It has now been corrected and you were absolutely right to bake the pie at 200 degrees 🙂 Glad to hear you like this recipe!