Gluten free cheese and onion quiche. This easy cheese tart recipe is so delicious and perfect to be eaten hot or cold. Great for those summer meals served with a side salad or slice up for your lunch either way it will soon become a family favorite.
Cheese tart is always a popular choice and caramelized onion and cheese is always a great combination. I love making this cheese tart when meal prepping as it makes a great lunch option served with salad.
When looking for gluten free picnic food quiche is great to make ahead and can be eaten cold like my gluten free sausage rolls.
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Gluten Free Quiche
A quiche is a delicious savory pastry dish with a cream and egg filling and can be adapted to add your favorite flavors and fillings. It can be eaten hot or cold so is perfect to make in advance when meal prepping.
My Gluten free savory shortcrust pastry recipe is a perfect base for any quiche recipe as it provides a perfectly buttery pastry base and is gluten-free.
Gluten Free Pastry
I have the perfect Savoury gluten free Shortcrust pastry base for this recipe and I can recommend it as this is exactly the pastry I use every time. I have put the general instructions in the recipe for the gluten free pastry.
I do recommend that you check out the full shortcrust pastry recipe for more tips and photos when making the pastry. If you are looking for a quick and convenient pastry base you can also use shop-bought pastry if you prefer.
Quiche without Cream
I do not use cream in this recipe as I use full fat milk but it could also work well with semi skimmed milk. I wanted to keep this gluten free cheese and onion quiche recipe easy using fridge staples. So it can be made when you are wanting to make a meal without having to make a trip to the shops or use up ingredients that you already have on hand.
Ingredients
- Gluten free pastry - I have included the ingredients for my gluten free pastry dough in the recipe card below. You can use a shop-bought pastry tart shell to make it easier for this gluten free quiche.
- Cheddar Cheese - I used block cheese and shredded at home as I find the block cheese better quality than ready-shredded cheese.
- Onion - I used a brown onion but this recipe is also delicious with red onions. You can slice the onion or dice it. It is really your own preference as to how large or small you like your caramelized onions.
- Milk - You can use Full fat or semi-skimmed milk in this recipe.
- Salt and pepper - To lightly season.
- Eggs - I recommend using large fresh eggs.
Instructions
- Preheat oven to 180°C/350°F/Gas mark 4.
- Fry the sliced onion in a non-stick pan until soft and cooked.
- Mix together the milk and eggs in a large bowl.
- Mix in the grated cheese with the egg and milk mixture.
- Add the caramelized onions to the milk, egg, and cheese mix. Then add a pinch of salt and pepper to season to your preference.
- Gently pour the cheese filling into your prepared pastry base and spread evenly.
- Bake the cheese tart in the oven for 25-30 minutes until it looks a nice golden brown color.
- This cheese tart can be served straight away or served cold.
Equipment needed
- To make this cheese tart I used a 9-inch loose bottom tart tin.
- Non-stick frying pan.
Recipe FAQs
Yes, This cheese tart can be stored in an airtight container in the refrigerator for you to enjoy for up to 4 days. It can be eaten cold or reheated in the microwave or oven to warm up.
Yes, The Quiche can be frozen in a freezer-safe container once cooled for up to 3 months. Defrost at room temperature.
Yes, This recipe is so adaptable to suit what you have available. You can add mushrooms, broccoli, and bell peppers just to name a few.
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📖 Recipe
Gluten free Cheese and onion Quiche Tart
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- 9-inch loose bottom tart tin.
Ingredients
Gluten free Pastry
- 250 grams Gluten free Flour (All purpose/Plain) Sieved
- 110 grams Unsalted butter Room temperature
- 1 Egg
- 3 tablespoons Milk
- ¼ teaspoon Xanthan Gum
Cheese and onion filling
- 150 grams Chedder Cheese Grated
- 1 Onion Diced
- 75 ml Milk Full fat or semi skimmed
- pinch of Salt and pepper
- 3 Large Eggs
Instructions
Pastry
- Rub together Butter, Flour, and Xanthan Gum till they form a breadcrumb-like consistency.
- Mix in salt. Make a well in the middle of the mixture and add egg and milk.
- Mix together with hands until a dough is formed. Add a little extra milk if you feel the mixture is too dry.
- Wrap your pastry ball in clingfilm and place it in the refrigerator for 30 mins. If you leave for longer than 30 mins you may need to rest at room temperature for 10 mins before rolling out.
- Preheat oven to 180°C/350°F/Gas mark 4.
- Remove the pastry from the refrigerator and roll it out to the desired size of your tin or dish. usually around ½cm thick. Then carefully transfer to your dish/tin.
- using a fork prick the base of the pastry several times.
- Line with greaseproof paper and gently fill using ceramic baking beads or uncooked rice for blind baking.
- Bake in the oven for approximately 12 minutes. Remove Beans/rice and paper and bake for a further 5 minutes until lightly golden. Now your base is ready for your filling.
Filling
- Fry the sliced onion in a non-stick pan until soft and cooked.
- Mix together the milk and eggs in a large bowl.
- Add the grated cheese and caramelized onions to the milk and egg mix. Add a pinch of salt and pepper to season to your preference.
- Gentle pour the cheese and caramelized mixture into your prepared pastry base and spread evenly.
- Bake in the oven for 25-30 minutes until it looks a nice golden brown color.
- This cheese tart can be served straight away or served cold.
Notes
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this cheese tart recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
David
Made this cheese tart for brunch and saved some for lunch the next two days and it still tasted fresh.