Gluten free quiche

I'm home for the summerrrrrr!! My 11 month year at university is at last over!

Gluten free pastry is notoriously tricky to work with - don't be disheartened if it cracks after coming out of the oven; I tend to patch it together with the last few scrapings from the pastry bowl to prevent the entire contents of the quiche leaking out.

My filling was bacon and cheese but you can adapt the filling, provided you use the same volume of liquid to fill the pastry case.

To make your gluten free quiche you will need:

Pastry:
200g rice flour
1/2 tsp xantham gum
Pinch of salt
100g cold butter
4-8 tbsp cold water

Liquid filling
5 eggs
100ml milk
200ml double cream

Contents
250g cheddar
6 rashers bacon
Sliced tomato

Start by preheating your oven to 180C and preparing your quiche dish by buttering it.

Add the rice flour, anthem gum, pinch of salt and cubed butter to a bowl and rub in the butter until it forms a breadcrumb-like texture. Add the water a 1/2 tbsp at a time until your pastry comes together nicely into a ball; it shouldn't be too damp. Wrap the pastry in clingfilm and pop in the fridge for 10-15 minutes.

Roll out your pastry on clingfilm or a floured surface large enough to fill your tin. Make sure you seal any holes - don't trim any pastry that goes over the edge of the tin as the pastry may shrink a little while baking. Pop some baking beads on some greaseproof paper on top of the pasty (or some rice/uncooked beans if you don't have baking beans) just to weigh it down a little.

Cook the pastry for 15 minutes with the baking beans on top, then lift them off and cook without for 5 minutes until the pastry is golden.

Reduce the oven temperature to 150C

Prepare your filling, so for my quiche this involved cooking the chopped bacon and grating the cheese. I'll include some other ideas at the bottom of the recipe. For the liquid component crack the 5 eggs into a jug, whisk, before pouring the milk and cream in too and giving it all a good stir.

Put the grated cheese on the bottom of the pastry and add the bacon on top. Pour over the creamy eggy mix, throw some chopped tomato on top and bake for 30-40 minutes or until the quiche is golden. Allow to cool before slicing and enjoying!

P.S. other filling ideas - add these to the pastry first before pouring over the cream/egg

Garlic mushroom: fry some chopped mushrooms in garlic and butter

Onion and cheese: soften some onion and add a variety of cheeses

Salmon and broccoli: boil some broccoli florets and add this to some cooked salmon fillets

Comments

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