Gluten-free Simple Summer Quiche
This simple quiche is made with tomato, eggs and cream whipped up with a little salt, pepper and nutmeg, and baked in a naturally gluten-free buckwheat pie crust.
The original version of this used soya milk rather than single cream. Soya milk mixes very well with eggs – it’s a good substitute for cream in these sorts of recipes. I don’t use soya milk anymore. Some people say overconsumption can cause hypothyroidism sometimes … I don’t know if that’s the case but I avoid it now.
I had to have two goes at this to get it right. The first time I made the pastry with gluten-free plain white flour mix, butter and water. It had a sandyish texture that I really didn’t like – I was actually going to post it anyway and just moan about how terrible non-wheat flours are – sorry it’s just baking is so much easier with wheat flour. It’s easier and it usually tastes better. When I make it. I have bought loads of gluten-free products that taste great. I wouldn’t even know they’re gluten-free. I must be doing something wrong. But anyway… I decided it’s ok to have a not-so-great Shepherd’s Pie post but damnit that has to be the end of meh-I-made-it-here-it-is posts.
So I wondered what I could add to flour to make it taste more moist and buttery – and like a pastry should. Then I started thinking about the Lemon Meringue Pie and how I could make that pastry better. And I started wondering if I could mix chestnut flour with buckwheat flour. Then I checked if people ever made pastry with just buckwheat – and of course they do – look at this slice of loveliness. And then I remembered that what I actually wanted to make today was a quiche so I tried making the crust for the quiche with buckwheat, butter and water. The result was definitely an improvement.
Did you know buckwheat is good for you? It’s apparently very good for you. It’s full of fibre and B vitamins and a whole load of good stuff. Also it seems to have some sort of binding agent because it’s easy to shape the dough and roll it out – as easy as wheat flour.
That said I’m not in ectasies about this pastry – it’s just a very good, easy to make substitute for a wheat quiche crust. It’s not amazing but then in a quiche it’s really about the egg and whatever, the pastry is just what encases it. I like this buckwheat flour version and if I make a quiche again I’ll be using this pastry. I kind of want to add minced black olives to it and see what that would be like… But I’m happy enough with this as it is. And I’m definitely going to be trying out more stuff with buckwheat.
Just about the original recipe the correct measurements should be 125g plain white flour, 80g salted butter, a little water, 2 very large eggs, 100ml soya milk, 1 or 2 tomatoes sliced thinly, salt, pepper and a pinch of nutmeg. It makes an 7″ quiche.
This gluten-free version makes an 8″ quiche. And it really is a super simple quiche – and totally tasty too.
If when you remove the paper and bean the pie crust looks a little damp just pop it back in the oven for another couple of minutes – without the paper and beans.