I have already posted a recipe for quiche- a chorizo and feta one, which aired on BBC Wiltshire as part of their Taste of Wiltshire feature a few months ago. This one uses the same crust- which works so well- and has a far lighter, fresher Summer flavour to it.
Please don’t be fooled into buying processed ready to eat pastry or pizza bases: a savoury gluten free pastry such as this one is so very easy to make. Remember though to use a proper quiche tin for this: unlike a tart tin, quiche tins are deeper, so that they can hold the filling well. I use a 15 cm quiche tin, which serves 4. Of course, if you are using a large quiche tin, one that serves 8, simply double the recipe. Of course, the triple baking is necessary: first, baking the pastry blind, then removing the parchment layer and beans and giving it another quick burst in the oven to crisp up the base, and finally, a bake with the filling. It sounds like it is difficult and may take a while: it really doesn’t.
Preheat oven to 180 degrees celsius
For the crust:
60g rice flour (I use Dove’s)
60g Plain gluten free flour (I use Dove’s)
85g butter, chilled, cut into cubes
45g cheddar cheese grated
½ tsp table salt
Good grinding black pepper
1 tsp Cayenne Pepper
2 tbsp cold water
For the filling:
125g cooked salmon (I steam mine in a little tin foil parcel in the oven- or you can poach yours, steam it on the stove top: whatever is easiest)
About 10 asparagus spears, tailed, and then chopped into 2cm long pieces
200ml double cream
Good grinding black pepper
Small handful fresh dill, finely chopped
Extra fresh dill, to serve
To make the crust, simply rub the butter and cheese into the dry ingredients as you would for scones: it may take a little while, but it’s worth it. Add the water once you have mixed the butter and cheese in well, and bring together in a bowl using your hands to make a dough. Line your quiche tin with the dough- I break the dough up into pieces, dot it about the tin, and then I press it all together. Unlike gluten based doughs, if you roll this dough out, it tends to break up. Also, unlike gluten based doughs, not a lot of shrinkage occurs, so you don’t need to make the dough overlap your edges at all- push it in snugly, and flatten it well- and will keep its shape when baked. Once the tin is lined well with the dough, and you have pressed it in well, place a paper disc at the bottom of the dough and line with baking beans or rice- whatever you generally use.
Bake with the beans for 20 minutes in a preheated oven, then remove the parchment and beans, and bake uncovered for a further 8 minutes. Remove and allow to cool while you make the filling.
Mix the eggs, seasoning, dill and cream in a jug- beat lightly with a fork.
Flake the cooked salmon into a bowl, add the chopped asparagus and the egg mixture. Set aside.
Once the pastry base is ready after its second baking, pour the mixture into the tin, and bake again for 20 minutes, until lightly golden on top.
Remember, it is essential to allow the quiche to rest before serving: the custard will set further and create an easy to slice quiche. Sprinkle with fresh dill, and you’re ready to go.