Gluten free quiche with nutty base
A gluten free quiche with a difference. It is not only sans gluten but also low carb, without sacrificing any of the flavor and deliciousness!
Ground almonds and walnuts (low carb gluten free flour options), grated cheese and gf breadcrumbs make a tasty, savory base for this quiche. Below the recipe I offer some alternative fillings you could try.
Prep Time 15 minutes
Cook time 45 minutes
- 50g ground almonds
- 50g gf breadcrumbs
- 50g walnuts (chopped finely)
- 50g grated cheddar cheese
- 4.5 tbsp oil or melted butter
- pinch salt
- 250ml milk (or substitute)
- 2 large eggs
- 6 cherry tomatoes
- 50g feta cheese
- pinch salt
Instructions for gluten free quiche
- Preheat oven to 180C, 350F or Gas Mark 4.
- Combine the ground almonds, finely chopped walnuts, grated cheese and breadcrumbs in a mixing bowl with the oil (or melted butter).
- Tip this mixture into a deep flan dish and press into place with either your knuckles or a small tea plate to line the dish.
- Cut the tomatoes in half and cube the feta cheese. Lay on top of your base.
- In a jug, whisk the milk, eggs and seasoning together. Pour gently over the flan.
- Pop your gluten free quiche into the oven and bake for around 45 minutes, until the filling has browned and set.
- Serve either hot or chilled, perhaps with a fresh salad.
Variations on the recipe
You can ring the changes with your fillings for your gluten free quiche by substituting the tomatoes with chopped, sautéed onions, mushrooms, crumbled bacon, asparagus spears or broccoli. I often throw in leftovers from the fridge such as tinned sweetcorn or cooked frozen peas to add to the vegetable content.
Instead of grated cheddar cheese, you could use grated parmesan in the crust. If you don't have walnuts in your pantry, you could try using other nuts such as hazelnuts or cashews in their place.
This crumb base could also be used for other savory flans or tarts.
The table (left) is based on the recipe as given. Any variations would alter the figures.