I've avoided making quiche for the longest time as was fearful of making the gluten free pastry having had a few mishaps in the past :( I am also not great with dairy and most quiche recipes I've looked at contain a lot of cream and milk. But a customer of mine got me into it especially when she suggested using my Unglu-d ketchup on the base to jazz things up a bit. I now love making this and I cut it into quarters and freeze. It's delicious hot with a baked potato and some salad or you could have it cold with salads and rice.
150gm rice flour (I use Dove Farm)
125gm butter cubed (I use stork which is dairy free and suitable for vegans)
25gm parmesan (optional)
1 egg yolk
2tbsps milk (I use dairy free)
1 tbsp olive oil
70gm of pancetta/bacon lardons or 4 slices lean bacon chopped small
1 leek chopped
170gm chard (you could also use spinach)
2tbsps Unglu-d tomato ketchup
Salt & pepper for seasoning
Place the flour, polenta, butter and cheese into a bowl, add the butter and rub into the mixture with your fingertips until it resembles breadcrumbs. You could also use a food processor. Mix the egg yolk and milk together in a separate bowl and add enough to the dry mixture to form a soft but not sticky dough. Wrap the dough in cling and pop into the fridge for half an hour.
While the dough is in the fridge, add a tbps oil to frying pan and throw on the pancetta/bacon letting it cook for a few minutes until it's nice and crispy. Remove from the pan and leave to rest on some kitchen paper to absorb any excess bacon fat. Add the chopped leek to the pan and fry gently on a low heat until it becomes soft and tender. Throw the bacon back in with the leek, add the chard and give it all a stir so everything is well combine. Turn off the heat and leave your mixture to sit.
Heat your over to 200c. Remove the dough from the fridge and roll it out onto a floured surface, you could use baking paper/parchment paper to do this but you'll still need to flour it well. Line a 20cm/8inch tart tin with the pastry as best you can. Don't worry if it breaks up a bit you can patch it up as needed. Prick the base with a fork and pop into the oven for 10 minutes.
While the pastry is in the oven, beat the eggs and add some salt & pepper. Remove the pastry from the oven and spread the Unglu-d tomato ketchup over the base. Add the filling to the base and pour the egg mixture over the top. Pop your quiche back into the over for 20 minutes.
You can use any kind of filling you want for this and I tend to vary it depending on what I have in the fridge at the time. You can also add milk and cream to the egg mixture if you want it to be more creamy in texture.