Quiche with Gluten Free Short Crust Pastry
This is a dish that is perfect as an accompaniment at barbecues and summer picnics!
Credited to: Coeliac UK
Kcal: 466.8
Serves 8
10 mins prep
25 mins cooking time
Ingredients
Gluten Free Short Crust Pastry:
- 350g (12oz) gluten free plain flour
- 1/2 tsp xanthan gum
- 150g (6oz) unsalted butter
- 2 eggs
For filling:
- 1 tbsp (15ml) oil
- 1 onion, diced
- 100g (3½oz) cooked broccoli, chopped
- 1 red pepper, diced
- 3 eggs
- 275ml (10fl oz) milk
- 150g (5oz) grated cheese
Notes: *Please check our Food and Drink Information for suitable products.
Method
- To make the pastry, measure and sieve the flour and xanthan gum into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the egg, and mix to form a soft dough
- Roll out the dough on a lightly floured work surface and then line a flan tin with it. Leave it in the fridge to chill for 30 minutes
- Preheat the oven to 180°C/350°F/Gas Mark 5
- Heat the oil in a frying pan and fry the onion, broccoli, and pepper for about 5 minutes or until soft. Leave to cool
- Line the raw pastry case with baking parchment and baking beans, and bake blind the pastry case for 20 minutes. Remove the beans and baking parchment
- Place the cooked vegetables into the cooked pastry. Mix together the milk, eggs, and cheese, and pour over the vegetables in the pastry case
- Bake for about 35 minutes, or until golden and cooked through
Nutritional information per serving
Kcal
466.8
Fat
28.1g
Carbs
34.9g
Protein
18.7g
Fibre
1.1g
Sugars
4.5g
