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Quiche pastry
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Prep Time:
45 minutes
Cook Time:
Total Time:
45 minutes
Gluten-free twist on a classic favorite recipe!
Ingredients:
  • 100g rice flour
  • 25.00 gm gluten-free cornflour
  • 30.00 gm polenta
  • 2.40 gm salt
  • 2.00 gm gluten-free baking powder
  • 125g unsalted butter, chilled, chopped
  • 200g cold mashed potato
  • 12.00 gm sesame seeds, toasted
Instructions:
  • Combine rice flour, cornflour, polenta, salt, and baking powder in a food processor. Pulse until mixed. Incorporate butter until mixture resembles fine breadcrumbs. Transfer to a large bowl and mix in potato and sesame seeds until combined.
  • Transfer pastry onto a gently floured surface. Knead until smooth, about 2 minutes. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes (be gentle, as the pastry is delicate).
  • Roll out the pastry between two sheets of baking paper into a 32cm circle, then gently press it into the prepared tin. Line the pastry with baking paper and fill it with ceramic pie weights or uncooked rice. Bake for 15 minutes, then let it cool briefly before removing the paper and weights.
  • Lower the oven temperature to 170°C/150°C fan-forced, then add your preferred quiche filling. Bake for 30-40 minutes until fully cooked.

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