This gluten free quiche was created using some of the healthier gluten free flours for a delicious pastry, to add a few nutrients to your dinner. Brown rice and buckwheat flour are higher in fibre and protein than corn and white rice flour and add a nice flavour that complements the gluten free savoury pastry. The trial of alternative gluten free flours was inspired by the fact we have been doing a lot of research into the importance of fibre in the diet and the fact that fibre is often lacking in the diets of those who eat gluten free.
The onion, bacon and asparagus makes a delicious filling but you can also increase the veggie content by frying some mushrooms with the onion and bacon or adding cherry tomatoes with the asparagus. This gluten free quiche is best served with a fresh salad dressed in a french vinaigrette.
- Preparation time
- 30 minutes
- Cooking time
- 1 hour
- 100g butter, chilled and cubed
- 70g potato starch
- 60g brown rice flour
- 30g fine polenta (cornmeal)
- 50g buckwheat flour
- 1 tsp xanthan gum
- 1 egg
- 2 tbsp water (if required)
- extra rice flour for kneading
- 1 onion, finely chopped
- 3 rashers of bacon, chopped
- 1 cup of grated tasty cheese
- 4 eggs
- 1 cup of evaporated milk (normal milk will work too)
- 1 teaspoon of gluten free powdered chicken stock
- salt and pepper to season
- 6 spears of asparagus
- In a food processor place butter and all dry ingredients, mix until a crumbly consistency.
- Place the mixture into a bowl, add the egg and mix slowly with a wooden spoon. Depending on the size of the egg you may need to add some of the water (sparingly and slowly) until the mixture forms big lumps.
- Flour a clean, dry bench using rice flour. Knead the dough into a ball with dry hands.
- Place the dough between two sheets of baking paper and roll with a rolling pin to fit a 20cm quiche dish. Lift pastry into the dish and trim the edges.
- Cover the pastry with baking paper and weigh down with rice, dried beans or baking weights if you have them. Bake in a moderate oven (180°C) for 15 minutes. Remove the weights and baking paper and bake for about 10 minutes or until golden brown.
- Cook chopped onion and bacon in a frying pan until the onion is clear.
- In a bowl whisk eggs, add milk and chicken stock, season to taste and mix well.
Bringing the quiche together
- Spread the bacon mixture over the pastry, artfully lay the asparagus on the bottom, sprinkle the cheese on top; then pour the egg and milk mixture over the top.
- Cook for 30-40 minutes or until set.
- Serve with potatoes and salad or veg.
- 480 calories per serve
- Very high in vitamin B6