Traditionally a quiche uses pastry for the base. However, I have found many ways to be creative when inventing my gluten free quiche recipes as not everyone gets on with making gf pastry. This is mainly because it is rather tender and can fall apart when you try to line your pans. Fingers and knuckles are wonderful implements to push it back together again, by the way.
The following recipes can be mixed and matched, if you don’t have the ingredients for a particular base in your pantry.
Start with the pastry. I find the quickest way to make this is to use my kitchen mixer or a food processor, but if you don’t have this equipment you can do it by hand, it just takes a little longer.
I like to add the additional starches to the gf flour mix as I find it creates a light, melt in the mouth, pastry for my gluten free quiche recipes.
Place the first 6 ingredients for the pasty in the mixer or food processor, give them a quick whizz to mix them thoroughly, then cut the butter into smallish pieces and add that to the flours.
Pulse on a low speed to combine, until the mixture resembles fine breadcrumbs. Add 2 tbsp of the water and mix slowly until it starts to form a ball of dough. If necessary add the other tbsp of water, but don’t make the dough to wet and sticky.
Sprinkle some gf flour mix on your surface and tip out your dough. Gently push it together to form a smooth ball. Do not knead it vigorously! Be gentle.
Roll out till it is the right size to line an 8 inch flan tin. Don’t roll it too thinly as it will almost certainly break apart when you try to pick it up. I use a palette knife to slide underneath to ensure it is not stuck to the surface before attempting to lift it. Don’t panic if it does break, you can fill the gaps by gently pressing extra pieces into the base.
Lay a piece of baking parchment on top of your pastry case, then fill with ceramic baking beans if you have them, or raw white rice if you don’t. You won’t be able to eat the rice afterwards. The beans or rice help to keep the pastry from bubbling up while you bake it at 375oF for 15 minutes to “set”. This is called baking blind.
Take the pan out of the oven, brush with egg yolk (to seal the pastry from the wet filling) and leave your quiche base to cool a little while you make the filling.
Heat the oil in a large frying pan or skillet. Saute the chopped leeks and mushrooms for about 5 minutes until soft. Add the chopped garlic, the thyme leaves stripped from the stalks, and season with salt and pepper. Cook for another minute.
Break the eggs into a jug and add the milk. Whisk together then add the cheese.
Spread your sautéed vegetables in your cooled quiche base and gently pour in the contents of your jug.
Bake for about 40-45 minutes until the filling is set. Cool before trying to remove your gluten free quiche from the pan. You might like to add some more thyme leaves to the top as a garnish to add a little contrasting colour.
Instead of pastry, ground almonds and walnuts, grated cheese and gluten free breadcrumbs make a tasty, savoury base. Below the recipe I offer some alternative fillings you could try.
Preheat oven to 180oC, 350oF 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.
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.
The photograph shows bacon, mushrooms and grated cheddar with a mix of milk and cream in the egg mixture. I also substituted half the walnuts for pecans (as I ran out of walnuts).
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 gluten free quiche recipes or savoury tarts.