Gluten-free Simple Summer Quiche - simple flavours for a light bright bite
This gluten-free simple summer 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.
I used to make this quiche with plain white flour before I gave up gluten. It works very well. I don’t like gluten-free flour mixes as much as wheaten flour. You get used to them, but they are also a bit more difficult to make pastry with. Buckwheat flour is naturally gluten-free and binds together much better than most gluten-free flours. After taking a look at this slice of loveliness I decided to try a pie crust made of just buckwheat. It works fine. And if nuts aren’t a problem for you try blending in 25g of crushed walnuts. Very good.
The original version of this quiche used soya milk rather than single cream. Soya milk mixes very well with eggs. And it is one of better substitutes for dairy cream or milk in recipes, if you’re off dairy.
Gluten-free Simple Summer Quiche
Yield: Makes an 8″ pie
Suitable for: Gluten-free diet
Ingredients:
- 150g buckwheat flour
- 100g cold salted butter, diced
- 2 tbsp water or milk
- 3 large eggs
- 175g fresh cream
- 2 medium-sized tomatoes, sliced
- nutmeg
- salt & black pepper
Instructions:
Make the pastry
Add the buckwheat flour and diced butter into a food mixer. Blend until the butter is completely mixed into the flour, which should now have a crumb-like texture. With the motor still running, add a tablespoon of water or milk in through the top of the food processor. Let it mix around for a few turns. If the dough doesn’t clump together add in another tablespoon of milk or water until the dough clumps together. With wheat flour the dough will often clump together and form a ball - this doesn’t always happen with gluten-free flours. If it does, great your pastry is mixed together. If not, just scrape out the dough and work it together with your hands. When you have your ball of dough, put it in a bowl and leave it in the fridge for 30 minutes to make it more solid and easier to shape and roll out.- Dust some counter space with some flour and roll out the dough to fit the shape of your baking dish. Line the greased tin with the pastry and cut off the excess. Cover the pastry with a sheet of baking paper and fill with baking beans. Bake for 20 minutes or until the dough has hardened into a crust. Take out, leave to cool for a few minutes and then remove the paper and beans.
For the quiche filling
Beat the eggs together. Sprinkle in some salt and freshly ground black pepper. Next mix in the cream. Grate over a generous sprinkling nutmeg.- Pour the egg mix into the pastry case then arrange the tomato slices around. The egg mix should almost reach the top of the pastry case so be careful when transferring to the oven. Cook for 15 - 20 minutes or until the egg filling is just solid. You’ll know by giving the tin a little jiggle if it has set or not.
Enjoy!
