A deliciously light quiche filled with roasted courgette, onion and red pepper
Genius Gluten Free A deliciously light gluten and wheat free quiche with roasted courgette, onion and red pepper, encased in our signature gluten free shortcrust pastry and topped with a creamy free range egg custard. The perfect choice for a weekend lunch or light mid-week dinner.
Why It’s Genius
What’s In It?

Pastry 32% (Maize Starch, Margarine (Rapeseed Oil, Palm Oil, Water, Salt, Emulsifier: Mono and Diglycerides of Fatty Acids), Water, Dextrose, Dried Egg, Potato Starch, Stabilisers: Xanthan Gum, Guar Gum; Raising Agents: Disodium Diphosphate, Potassium Hydrogen Carbonate; Salt, Emulsifier: Sodium, Potassium and Calcium Salts of Fatty Acids), Liquid Egg, Yellow Pepper 7%, Cheddar Cheese (Milk) 6%, Courgette 5%, Onion 4%, Red Pepper 4%, Skimmed Milk Powder, Salt, Garlic Puree (Acidity Regulator: Citric Acid), Dried Thyme, White Pepper.



Ingredient checker
What is it? Dextrose is the main naturally occurring form of glucose (sugar), chemically identical to the sugar found in our blood.
What's it doing in my bread? We couldn't get that beautiful rise in our loaves if it weren't for the magic work this sugar does in kick starting yeast fermentation. As yeast feeds on the sugar, it releases harmless but helpful bubbles of carbon dioxide.
What is it? Just eggs
What's it doing in my bread? As with lots of baking, eggs help things set. Again, this helps give Genius bread the texture and crumb that we all love. And again, there’s lots of vitamin and protein goodness to be had too.
What is it? Most salt that we buy in stores is iodised (and in some countries, this is how it must be sold by law). Iodising is a process of mixing table salt with tiny quantities of the micronutrient iodine.
What's it doing in my bread? It provides an essential source of iodine in the diet, preventing deficiencies which can impact thyroid function or pre-natal development.
What is it? We extract potato starch from the root tubers of potatoes. It has a neutral colour, taste and flavour.
What's it doing in my bread? Science at work! The potato starch helps forms a gel that supports the rising structure of the bread, which then bursts into soft, fluffy molecules between air bubbles to create Genius' soft crumb. Potato starch also makes for a great digestible source of carbohydrates, which release energy slowly - this helps to stave off hunger and you keep going for longer.
What is it? Rapeseed oil is a natural vegetable oil with a mild flavour - which is why it's often found in breads as well as lots of recipes for cakes, pastries and margarine.
What's it doing in my bread? Rapeseed oil makes a brilliant addition to any bread as it is both low in saturated fat (something we should all try and cut down on) and rich in vitamin E (a natural anti-oxidant we can always use more of). It acts as a humectant, which keeps our products fresher for longer.
What is it? A very common thickener made from fermented sugars, used in lots of foods.
What's it doing in my bread? Gluten is the reason traditional dough is a bit sticky. In Genius bread, we use a little bit of natural Xanthan gum to get this stickiness and help bind our ingredients together during proving and baking.
Nutritional info
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