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
- 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.
- 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.
- Bake the pastry blind for 15 mins until golden brown.
- 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.
- Pour dry chicken mixture and mushroom mixture onto the pastry tin once out from the oven.
- 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.
- 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