Let me tell you a secret – I love quiche! I don’t know why but I’ve been a quiche fan ever since I was young and, in fact, it was one of the first foods I ever learnt to make. Of course, quiche traditionally has a pastry base which means it’s no go for anyone looking to eliminate gluten from their diet. However, this tasty gluten-free version uses special flour making it ideal even for the most gluten-sensitive person. I’ve found this recipe at AccentCatering and you can find the recipe here.
I really like cold quiche so I often make it the day before, let it cool, chill it, and then take it to work for lunch. Doing this really seems to help make it even more flavorsome. Serve with a fresh green salad or eat it on its own – it’s up to you!
Ingredients – serves four:
- 8 ounces gluten-free flour – I use this one available at Amazon.com.
- 4 ounces butter
- 1 large egg, beaten
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 4 ounces watercress, roughly chopped
- 2 large eggs (yes – two more!)
- 5 ounces milk
- 5 ounces soft rindless goat’s cheese, cut into rough chunks
- Freshly grated nutmeg (optional)
Directions:
Combine the flour with a pinch of salt in a large bowl. Add the butter and rub until the mixture looks a little like breadcrumbs. Add the egg and about 1-2 tablespoons of water and stir to form a soft dough. Knead well and then wrap and cool for at 30-60 minutes.
Meanwhile, preheat your oven to 200C/gas 6/fan 180C. By hand, knead the dough again and then roll it out to line a 7-inch flan tray with a removable bottom. The pastry won’t shrink so there is no need to chill again. Patch any holes with some spare pastry. Brush both the base and sides with beaten egg.
Fry the onion in the oil until soft and then add the watercress and cook until just wilted. Beat together the eggs and milk and, finally, stir in the watercress mixture and goat’s cheese.
Season and add a pinch of nutmeg. Place the flan tin on a baking sheet and bake empty for five minutes. Por in the filling and bake for 15 minutes. Turn the heat down to 180C/gas 4/fan 160C and cook for a final 25-30 minutes or until the filling is set.
More information about this recipe can be found here, like pictures step by step.
Nutrition information per serving:
- 584 calories
- Protein 16 grams
- Fat 36 grams
- Carbohydrate 55 grams
- Fiber 2 grams
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