Quiche - serves 8 - 10

Ingredients

  • for the Pastry
  • 75g gluten free plain flour
  • 75g maize flour
  • 75g butter or margarine
  • Large pinch salt
  • About 60 ml water to bind (you may need a bit more water if using butter)
  • for the Filling
  • Vegetables, fish or meat of choice
  • 100g grated cheese
  • 2 eggs
  • 285ml milk
  • Salt and pepper

How to make this recipe dairy free?

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard

Method

Preheat oven to 190°c / 375°f / gas mark 5. Grease the sides of an 8in/20cm flan ring or a flan tin with a loose base.

for the Pastry

Mix the flours and salt together in a large bowl.

Rub the butter into the flour using the tips of your fingers until the flour resembles fine breadcrumbs.

Pour in the water a drop at a time. Mix in the water using one hand in a stirring motion or use a wooden spoon if you prefer.

Turn out onto the work top and knead the pastry briefly to bring the dough together.

Dust the work top with gluten free flour and roll out the pastry.

Roll up the pastry over your rolling pin. Lift up and roll out over the flan ring. Push the pastry down into the sides of the flan ring and mould into shape. Take care not to have any holes in your pastry or the milk will pour through. If your pastry is really crumbly you may not have enough water mixed into it.

Place a piece of tin foil into the pastry case and fill with ceramic pastry beans if you have them. If not, use dried beans.

Bake the pastry case for 15 minutes with the baking beans in, this is called blind baking.

While the pastry is cooking we can prepare the filling.

for the Filling

Cooked meat – cut into small pieces and fill pastry case.

Bacon – cut bacon into small pieces and cook in a hot saucepan until dry and crispy before adding to flan.

Vegetables – always cook any vegetable before adding to a flan to take away the excess water and to bring out the flavour.

Tomatoes –  I always cut the tomato in quarters and scoop out the juice inside before adding to a quiche otherwise you will have a soggy mess.This is not so bad if you are eating the quiche hot but definitely do this if you are serving the quiche cold. You can use thin whole slices to place on top of the quiche before baking for presentation.

When you have prepared your filling of choice, arrange inside the pastry case. Cover with grated cheese, any cheese, stilton gives quiche a nice flavour. Putting the cheese on top will give the quiche a nice golden colour when it cooks.

Season with salt and pepper and any herbs you want to add. Beat the eggs with the milk and pour over the filling until it comes just under the top of the pastry case.

Place in oven and cook for 20 to 40 minutes depending on how deep your quiche is.

To test if cooked stick a knife into the centre to see if it has set.

Serve hot or cool down, cover and place in the fridge for up to three days.

how to make this recipe dairy free...

Make the pastry using dairy free pastry margarine. Use your choice of dairy free milk in place of milk for the custard (I prefer soya milk).

Fill your quiche with lots of flavoursome filling and add mustard and herbs to your custard.

Gem's hints and tips

Keep a container filled with dried beans to use for part baking your pastry cases. These are much cheaper than the ceramic pastry beans you can buy for the job.

Line the pastry case with tin foil then pour in the beans. Bake for 15 minutes.

The beans will stop the pastry from puffing up and the sides falling down. The beans can be used again and again.