Now quiche is not for everyone, but it certainly is for me. I have loved quiche as long as I can remember and when I was told I had to eat gluten free, I thought I would be giving up one of my favourite meals. However, with all the store bought alternatives on the market now, I have managed to satisfy the craving. With that said, there is still something special about making it yourself, and it turns out it was even easier than I thought! Obviously you can use whatever fillings you fancy, I know a quiche Lorraine is a classic, but it was always broccoli and tomato that I leaned toward. See the easy recipe below.
- 100g butter (unsalted and cut into cubes)
- 200g gluten free plain flour (I am using Doves Farm)
- 6 tablespoons cold water
- 3 medium eggs
- 75g cheddar cheese (grated)
- 200ml double cream
- 2 tsp fresh chives (finely chopped)
- 100g sundried tomatoes
- 150g broccoli
1. Preheat the oven to 180°C/Gas Mark 4. Grease a loose bottom tart tin, approx 22cm in diameter.
2. First make the crust. To do this, sieve the flour into a large baking bowl. Add a pinch of salt and incorporate the butter using your fingertips, until the mixture resembles breadcrumbs. Then gradually add in the water till a dough forms. Roll into a ball and set it in the fridge for 30 minutes.
3. Meanwhile chop the broccoli into small florets and boil for 3 minutes until just tender. Roughly chop the sundried tomatoes.
4. Beat the eggs, cream, cheese, chives and seasoning together in a separate bowl.
5. On a floured surface, roll out the dough between two sheets of cling film. It is likely to crack at this stage, but try and get it as large and as even as possible – you are looking to get it to about ½ cm thick.
6. Carefully push the pastry into the tin and trim the edges. Any holes or cracked areas, just patch up with excess dough. Don’t worry if it crumbles along the outside, it looks good rustic!
7. Lay some greaseproof paper followed by some baking beans into the tart and bake the pastry ‘blind’ for 10-15 minutes.
8. Remove from the oven and turn the heat down to 160°C/Gas Mark 3. Layer in the broccoli and tomatoes evenly across the base. Then pour over the top the egg mixture (it will only half cover the broccoli and tomato at this stage, but don’t worry, it will rise slightly in the oven).
9. Cook for 30-40 minutes on the lower temperature, until it is completely set and turning slightly golden on top.
10. Serve hot or at room temperature.
*To reheat later in the oven, put on 180°C and heat for 10 minutes.
*Disclaimer: The recipe for this crust is courtesy of Jamie Oliver. You can see his quiche recipe HERE. This is the best and easiest gluten free quiche crust recipe I have found to date. Thanks Jamie!