… and crispy wedges!
You will need to prepare the wedges first so that they are ready to bake at the same time as the quiche.
125 g Gluten Free plain flour
75g Soya flour
50g Ground flaxseed
1 x tsp Cayenne Pepper
125 g Lighter Flora
1. To make the pastry you need to sift both types of flour and the flaxseed, with the cayenne pepper, into a large bowl. Tip any bran left in the sieve back into the mixture.
2. Rub in the butter until the mixture resembles fine crumbs. Sprinkle with 3 tbsp of cold water and mix to form a dough.
3. Gather the dough into a ball, cover and chill for at least 30 minutes. While the pastry is chilling, prepare the filling and (below).
4. Once the pastry is chilled, press it into a greased, shallow tin. I used spray oil to grease the tin, and pressed the pastry into the tray as I have found that gluten free pastry that is made without the addition of oil does not tolerate being rolled as it breaks too easily. Instead take an even sided, round jar and roll it across the pastry to ensure that it is evenly spread out in the tray and up the sides. Prick the pastry case all over with a fork.
Preheat the oven to 200°C
5. Line the pastry case with a piece of greaseproof paper and cover with baking beans or lentils.
6. Place on the hot baking sheet and bake for 20 minutes. Remove the paper and beans, and continue baking the pastry case for 5 minutes. Remove from the oven, reduce the oven to 190°C ready for the quiche to be baked once prepared.
1/2 Red Onion
1 x Green Pepper
1 Tsp Cayenne Pepper
75g Low Fat Cream Cheese
5 x Medium Eggs, beaten
200g Frozen or Fresh Garden Peas
2 x Tomatoes
2 x Spring Onions, finely chopped
Salt and Pepper to season
50g Chedder Cheese
1. Slowly fry the pepper and red onions together in a few sprays of the spray oil until they are softened. Once soft, add the cayenne pepper and continue to mix over a low heat. Once cooked, remove from the heat and leave to stand.
2. While you are cooking the pepper and onions, cook the peas until just cooked, but not soft.
3. Beat the eggs and cream cheese together and season.
4. Add the cooked vegetables to the egg and cheese mixture.
5. Pour into the prepared pastry case, place the tomato slices and spring onions into the top of the mixture. Sprinkle with cheese and bake in the oven for 40-45 minutes. Don’t forget to put the prepared wedges into the oven at this time too.
Allow 1.5 potatoes per person if they are average sized sweet potatoes
2 Tbsp Bouillon Stock Powder
3 Tbsp Vegetable Oil
3 Tbsp Gluten Free Plain Flour
Salt to season
1. Cut the potatoes into wedges, cover with water and parboil. They need to be slightly hard so they hold their shape.
2. Drain and transfer to a large bowl.
3. Sprinkle the bouillon stock powder, vegetable oil and flour over the wedges. Add the oil and shake the bowl around until the wedges are completely coated in the ingredients. Add a little more flour or oil if required.
4. Pour out onto baking trays, sprinkle with salt and bake at the final stage of the quiche making/baking.