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Gluten-free quiche
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Total Time:
1 hour 30 minutes
Simple, flavorful gluten-free quiche recipe for an easy pastry-making experience.
Ingredients:
  • 100 g unsalted butter cold, plus extra for greasing
  • 200 g gluten-free plain flour plus extra for dusting
  • 2 rashers of higher-welfare streaky bacon
  • 2 cloves of garlic peeled
  • 2 medium leeks trimmed
  • olive oil
  • ½ a bunch of fresh thyme
  • 100 g spinach
  • 45 g Cheddar cheese
  • 3 large free-range eggs
  • 3 tablespoons crème fraîche
  • sea salt
  • freshly ground black pepper
Instructions:
  • - Preheat the oven to 180°C/350°F/gas 4. Grease a 22cm loose-bottomed tart tin with butter. Set aside. Sieve flour into a large bowl. Rub in butter until mixture resembles breadcrumbs. Add 6 tbsp cold water, stir until it forms a rough dough. Shape into a ball, wrap in cling film, chill in the fridge for 30 minutes. While dough rests, prepare filling. Slice bacon, garlic, and leeks. Sauté bacon and garlic in olive oil with thyme leaves until golden. Add leeks, cover, cook until softened. Add spinach at the end to wilt. Transfer mixture to a large jug. Add grated Cheddar, eggs, crème fraîche, salt, and pepper. Mix well, set aside. Roll out dough on a floured surface to ½cm thick. Place in tart tin, press into sides. Patch any holes with spare pastry. Trim excess. Line with clingfilm, fill with baking beans or rice. Bake for 10-12 minutes until lightly golden. Remove beans and clingfilm, bake for 8-10 minutes until golden. Pour in filling, bake for 10-15 minutes until almost set. Cool slightly, remove tart tin, serve with a green salad.

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