Gluten free Mexican quiche recipe

gluten free quiche recipe 2

It certainly feels more summery at the moment and there’s nothing I love more than a gluten free quiche for a picnic or light summer evening meal.

Quiche has always been a family favourite as it’s just so flexible in terms of how you fill it.

The inspiration for this quiche came when I wanted to create the best gluten free pastry (read my guide to making gluten free pastry here!) and also a freezer disaster!

gluten free quiche recipe easy gluten free pastry mexican food (1)

It all started when our freezer decided to stop working and suddenly we were left with a bunch of vegetables rapidly defrosting. 

 

One of those bags was a pre-made fajita veg mix and I suddenly thought that, combined with some cheese, it would make the best gluten free quiche filling.

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My gluten free Mexican quiche

And I wasn’t wrong – this gluten free quiche with a Mexican veg filling was absolutely delicious!

With the spicy veg and the richness of the cheese and double cream in the filling, it was a treat to eat both fresh from the oven and hot the next day.

I based my quiche off of a pre-made veg mix, but you could easily substitute this for 500g of chopped mixed peppers and onion in a fajita spice mix.

There are loads of gluten free free fajita mixes out there so make sure you check the packs accordingly to find a suitable one!

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Making my gluten free quiche recipe

For the gluten free pastry you’ll need:

  • 170g plain gluten free flour (I use FREEE by Doves Farm plain gluten free flour)
  • 1 tsp xanthan gum
  • 1 medium egg
  • 1 tsp cold water
  • 110g unsalted butter
  • Pinch salt

If you want a more detailed read on how to make gluten free pastry, I’ve also created this step-by-step illustrated guide to making gluten free pastry, as well as a Youtube video here, to make sure you know exactly what you’re doing!

For the filling you’ll need the following ingredients:

  • 3 large eggs
  • 100ml milk
  • 50ml double cream (sub for milk if you don’t have any)
  • 500g frozen fajita vegetable mix
  • 100g grated mature Cheddar cheese

As said above, you can easily sub the double cream for milk if you don’t have any – and for the veg feel free to create your own mix to the same weight with your desired fajita seasoning.

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My gluten free Mexican quiche recipe

So here is the recipe for my gluten free Mexican quiche! This makes enough for 4-6 people and is lovely served with salad and new potatoes.

I made mine in a 30cm dish to you’ll need something of a similar size. 

And just to give you an extra helping hand, you can also watch this video showing you how I made it too!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me. 

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Gluten free Mexican quiche recipe

Yield: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Chilling Time: 30 minutes
Total Time: 1 hour 45 minutes

This is an easy gluten free quiche recipe with a simple golden shortcrust pastry and a spicy Mexican filling. A vegetarian option with a cheesy twist. Serves 4-6 people in a 30cm diameter pie dish.

Ingredients

For the pastry:

  • 170g plain gluten free flour (I use FREEE by Doves Farm plain gluten free flour)
  • 1 tsp xanthan gum
  • 1 medium egg
  • 1 tsp cold water
  • 110g unsalted butter
  • Pinch salt

For the filling:

  • 3 large eggs
  • 100ml milk
  • 50ml double cream (sub for milk if you don't have any)
  • 500g frozen fajita vegetable mix (see notes)
  • 100g grated mature Cheddar cheese

Instructions

For the pastry:

  1. Add the flour, xanthan gum and salt to a large mixing bowl and stir together.
  2. Cut the COLD butter into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs.
  3. Crack the eggs into a bowl or mug and add the cold water. Whisk together until just combined. Then add to the mix and use a fork to start to ‘mush’ the mixture together. You’ll see it start to form a sticky dough.
  4. Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. You should be able to pick this up easily without it being too sticky.
  5. Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. This is a really important stage – you need the dough to chill a bit so it is easier to roll!

For the filling:

  1. Fry the fajita vegetable mix from frozen as per the cooking instructions. If using your own mix, fry the vegetables until they are cooked through.
  2. Crack the eggs into a large jug and add the double cream and milk. Whisk lightly until combined. Pour the cooked fajita mix into the jug along with the Cheddar cheese and mix well. Set to one side.

To assemble:

  1. Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Remove the chilled pastry from the fridge and roll between two pieces of clingfilm to around 5mm thick.
  2. Carefully lift the pastry into your dish and gently press it into the edges. Trim any excess. Prick the bottom of the dish with a fork, lay a piece of baking paper on top and fill with baking beans. Bake for 10 minutes, then remove the baking beans and place back in the oven for another 5-10 minutes until the pastry starts to go golden around the edges.
  3. Remove from the oven and fill with the filling - careful not to let it overflow! Make sure the peppers are evenly distributed and then place back in the oven for another 35-40 minutes until the quiche is golden on top.
  4. Once baked, this can be served hot or cold. Will keep in the fridge for around 2-3 days and can be reheated.



Notes

  • I used this fajita vegetable mix from Sainsbury's in my quiche. If you don't have this or something similar, use 500g worth of chopped mixed peppers and onion coated in a fajita seasoning - there are lots of gluten free ones out there in the supermarket!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 561Total Fat: 34gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 217mgSodium: 414mgCarbohydrates: 40gFiber: 3gSugar: 2gProtein: 24g

More gluten free meal ideas...

Need some more gluten free baking inspiration?

If you want to have a go at some of the other gluten free baking recipes on the blog, why not give some of these a try? They’re perfect for baking away all of your troubles.

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!

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gluten free quiche recipe easy gluten free pastry mexican food (1)

gluten free quiche recipe easy gluten free pastry mexican food (1)

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