Googie’s Kitchen presents Bacon and Cheese Quiche

Gluten Free Cheese and Bacon Quiche

Since discovering I had a gluten intolerance I have been on the hunt for a good gluten free pastry recipe. My stomach does not do well on gluten free flour so I wanted to find a mix of flours that would create a pastry. I used to love quiche when I could eat it without any stomach problems. Nowadays if I ate a shop bought quiche I would probably be in bed for a good few days. So when I made this pastry I was so pleased, as it was super tasty and so easy to prepare.

Instead of using just one type of flour I used three and it did make a lot of pastry. One of the flours I used in this mix was sorghum. Sorghum flour is used in a lot of Indian cooking. It’s a great flour to use in lots of different dishes including cakes, biscuits, breads and pasta. Plus it’s packed with vitamin B and magnesium. It makes a delicious pastry and is super tasty too. My little family and I really enjoyed this dish and we hope you do too. Below is a video and recipe for you.

Bacon and Cheese Quiche

Do you enjoy making pastry and would you ever consider using a different flour like sorghum? Let me know in the comments below and please don’t forget to like and follow me.

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  • Blender
  • Large mixing bowls x 2
  • Tablespoon
  • Sharp knife
  • Chopping board
  • Vegetable peeler
  • Grater
  • Whisk
  • Board
  • Rolling pin
  • Pastry tin with removable base

Ingredients for the pastry

  • Rice flour x 250g plus extra for dusting
  • Sorghum flour x 125 g
  • Quinoa x 75 g
  • Cold ghee, cold unsalted butter or cold vegan butter x 125g
  • Baking powder x 3 tsp
  • Eggs x 2 large
  • Apple cider vinegar x 2 tbsps
  • Water x 2 – 4 tbsps

Method for the pastry

  • Preheat the oven to 180°C or gas mark 4.
  • Blend the rice flour, sorghum, quinoa and baking powder together in the blender until they form a fine powder.
  • Pour the contents of the bowl into a large mixing bowl.
  • Add in the cold ghee, unsalted butter or vegan butter.
  • Using your fingers, rub the fat into the flour.
  • The fat and the flour should start to resemble breadcrumbs after a good 3 – 5 minutes.
  • When all the fat has been mixed in with the flour, set the bowl aside.
  • Crack the 2 eggs into the small mixing bowl and scramble.
  • Mix the egg into the pastry.
  • Then add in the apple cider vinegar.
  • Mix these ingredients in with your hands until a dough ball starts to form.
  • At this point the mixture might be a little dry, so you may need to add water.
  • If you need to add more then please do so.
  • Then if the pastry becomes too wet, add a little more rice flour.
  • Once the pastry has formed, sprinkle rice flour over the board.
  • Place the pastry dough ball on top and sprinkle a little more pastry over it.
  • Then sprinkle flour onto the rolling pin and roll it out.
  • You will need the pastry to be slightly larger than the tin you are going to use.
  • Once the pastry has been rolled out, flip the board with the pastry over onto the pastry tin.
  • The pastry may fall apart but it’s ok.
  • Pastry is very pliable so can be stuck back together.
  • When the pastry is in the tin, cut any excess from around the sides.
  • Place the tin into the fridge for about 30 minutes or so.

Ingredients for the filling

  • Eggs x 4
  • Bacon x 4 – 6 rashers
  • Spring onions x 4 – 6
  • Yellow pepper x 1
  • Carrot x 1
  • Cream Cheese or cashew nut cream cheese x 4 tbsps
  • Cheese x 100g or nutritional yeast x 4 tbsps
  • Salt and pepper to taste.

Method for the filling

  • Crack the eggs into the large mixing bowl and scramble with the whisk.
  • Remove the tops and the tails from the spring onions.
  • Then slice the onions into 1/2 centimetre pieces.
  • Cut the top from the pepper and remove the core and stalk.
  • Now slice and dice the pepper into 1/2 centimetre pieces.
  • Peel and grate the carrot.
  • Add these ingredients to the mixing bowl with the eggs.
  • Slice the bacon on the chopping board with the knife.
  • Put the bacon into the egg mixture and add in the cream cheese or cashew nut cream cheese and the cheese or nutritional yeast.
  • Sprinkle in salt and pepper to your taste.
  • Mix all of these ingredients together with the whisk.
  • Remove the pastry base from the fridge and pour in the egg mixture.
  • Be careful the egg mixture doesn’t spill over the sides.
  • Place the quiche into the oven and bake for around 25 – 30 minutes.
  • When the top is golden brown, remove from the oven and leave to cool.
  • Slice and serve with salad and enjoy.
Gluten Free Cheese and Bacon Quiche

Gluten Free Cheese and Bacon Quiche was a huge hit at our dinner table. My husband Howard and son Ted were very impressed with this meal. I made this pastry with them in mind so I was very pleased they enjoyed it. Quiche is a great dish that could be eaten hot or cold. It makes a great packed lunch or is brilliant to take on a packed lunch as well. Due to the brown rice flour the quiche cannot be frozen so it will need to be eaten within a couple of days. Although if I make this meal again I don’t think eating it in a few days will be a problem for my family. However you decide to eat this dish, as always, please enjoy. Thank you xxx