Call me a quiche snob!
I can’t bring myself to buy quiches that have 25 plus ingredients, many of them unpronounceable. Sure, I eat my share of processed food. But why buy something when a) the recipe is easy to follow, b) all the ingredients are familiar, and c) the homemade version is healthy and delicious? Plus, quiches freeze well. I’m always happy to pull one of out of the freezer, add some salad and/or soup and call it a meal.
One of my daughters is gluten free so this was my first attempt at making gluten free pastry dough. It was definitely more work than making regular pastry dough, which is a cinch if you have a food processor. I was surprised how well the gluten free dough held its shape. If you want the recipe for regular pastry dough, click here and you’ll link to a previous post, Broccoli Cheddar Quiche.
Happy cooking, hon!
GLUTEN FREE PASTRY DOUGH (single crust)
1 3/4 cups gluten-free all-purpose flour, plus extra for dusting
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 stick butter, plus extra for greasing
1 egg, beaten
1/4 cup water
pie weights or dried beans (I bought a bag of navy beans, these can be used again after weighing down dough in oven.)
1. Grease a deep 9-inch tart or pie pan.
2. To make pastry dough, place the flour, xanthan gum, and salt into a bowl. Add the butter and rub in with your fingertips until it resembles fine bread crumbs.
3. Make a well in the center of the mixture and add the egg and a little water. Using your hands, mix in the dry ingredients to form a dough. Invert it onto a gluten free floured surface and knead well. Wrap it in plastic wrap and chill in the refrigerator for 20-30 minutes.
4. Roll out the dough and use it to line the prepared tart pan. Place in the freezer for 20 minutes. Preheat the oven to 350 degrees F.
5. Remove the dough from the freezer, line with parchment paper, fill with pie weights or dried beans, and bake in preheated oven for 10 minutes. Remove parchment paper and weights and let the pastry cool slightly before adding filling.
SPINACH TOMATO CHEDDAR QUICHE FILLING
10 oz. shredded Cheddar cheese
2 Tbsp. flour
1 (10 oz.) pkg frozen spinach, steamed
1 medium tomato, cut into chunks
3 eggs, beaten
¼ to ½ cup half & half or a little milk
Dash of pepper and dash or two of nutmeg
1. In a large bowl, toss cheese and flour together.
2. Cook spinach according to directions; drain well.
3. Add spinach and tomato to cheese. Add eggs to spinach/tomato/cheese mixture. Add half & half (or milk). Add pepper and nutmeg; stir. Mix well.
4. Pour into piecrust. Sprinkle nutmeg on top.
5. Bake 45 to 50 minutes until golden brown. (Hint: If crust is browning and middle of quiche isn’t set, use a pie rim cover or tin foil to cover perimeter of crust until quiche is done.)
Serves 6 to 8.
*Source for gluten free pastry dough: Gluten Free Baking by Michael McCamley