Gluten Free Quiche Recipe

Making a quiche is always a good idea. They’re fun and simple to make and they look amazing – full of colour. A big thanks to Jebadiah from Melbourne for sending us these quiche pics which used the Well and Good Pastry Flour.

Making the pastry

Creating your pastry base is easier than you may think. The end result is a quiche that tastes as good as a gluten based pastry.

  • 3 cups pastry flour
  • 5 tbsps margarine
  • 1 cup water
  • Extra gluten free flour for dusting.

Method

  1. Preheat oven to 200°C (180 fan forced).
  2. Combine flour, margarine and water in a bowl. Create a dough mixing by hand.
  3. Dust bench with extra flour and gently knead the dough to a smooth consistency. Roll the dough out to an appropriate size shape to fit your quiche pan.
  4. Press pastry into pan and blind bake for about 12 minutes. If you add your ingredients to the uncooked dough the end result will be a soggy quiche that no one will enjoy. That’s why this step is really important.
  5. Press pastry into pan and blind bake for about 12 minutes.

Extra tip: Before blink baking, cover the pastry with some baking paper and weight it down with pastry weights or rice. This will ensure the pastry holds its shape and doesn’t bubble.

finished quiche

Quiche filling

Get creative and fill with your favourite ingredients. This quiche was started by layering Kaiserfleisch (bacon is fine) on the base. Then layer with stuffed peppers, spring onions and eggs. Some other delicious options for adding to your quiche are:

• Spinach
• Chives
• Artichoke
• Mushrooms
• Potatoes
• Asparagus
• Salmon
• Onion

Quiche methodIf you like a bit of a crust on your quiche consider adding some bread crumbs. You could also consider pre-cooking the meat and vegetables before cooking in the oven: this will help bring out their flavor and reduce excess liquid that results in a soggy quiche.

Cook your quiche on 180 for about 20 minutes. When you finish cooking, allow it to sit for at least 30 minutes to ensure everything in the middle to fully cook. You don’t want a soggy in the middle quiche when everything looks so good on the outside.

Serving suggestions

Serving your quiche with a side of salad provides a balanced meal, but how about these options for something a little different:

  • Side of tomatoes sprinkled with olive oil and crushed garlic.
  • Platter of meats, cheese, fruit and dipping sauces.
  • Crispy Greek salad with an acidic dressing.
  • Are you serving your quiche for breakfast or brunch? Serve with a fruit salad – melon balls work well with fresh mint.
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