Chicken, Mushroom, Kale and Spinach Quiche (GF)

Quiche GF

This gluten free quiche base is flawless and a keeper. You can be as creative as you want with the topping. I used whatever I had in the fridge, keeping in mind the flavour combination. It worked extremely well. I particularly liked the kale. Add cheese of your choice, I found parmesan was a great choice here. Enjoy xx


For the pastry

  • 225g gluten-free flour, plus extra for rolling
  • 100g butter, chopped
  • 1.5 medium eggs beaten, keep remaining 1/2 beaten eggs for brushing

For the filling

Anything you like, but the top 2 ingredients are essential.

  • 3 medium eggs
  • 300ml milk
  • 2 tbs olive oil
  • 1 medium onion, finely chopped
  • 2 chicken breasts, minced and seasoned with salt and pepper
  • parmesan cheese
  • kale, chopped
  • spinach, chopped
  • mushroom, sliced


  1. Put the flour and a pinch of salt in a large bowl. Rub in the butter until the mixture looks like breadcrumbs. Stir in the egg/s to form a soft dough. Knead well then wrap and chill for at least 30 minutes.
  2. Preheat the oven to 200C/gas 6/fan 180C. Knead the pastry again and roll it out to line a 20cm loose-bottomed flan tin (the pastry won’t shrink, so no need to chill). Patch holes with spare pastry and brush the base and sides with egg.
  3. Bake the pastry blind for 15 mins until golden brown.
  4. Make the filling whilst pastry is baking. Fry the onion in the oil until just soft, add the chicken and place in a bowl when done. Fry the mushroom until quite soft, add kale and cook until soft. Turn off heat. Stir in spinach.
  5. Pour dry chicken mixture and mushroom mixture onto the pastry tin once out from the oven.
  6. Beat the 3 eggs, milk and parmesan cheese and add mixture evenly onto the dry mixture in the pastry tin. Season with salt and pepper.
  7. Reduce heat to 180C/gas 4/ fan 160C and cook for 25-30 minutes or until golden/set.


Recipe from Good Food magazine, July 2002