Making a quiche is always a good idea. They’re fun and simple to make and they look amazing – full of colour. A big thanks to Jebadiah from Melbourne for sending us these quiche pics which used the Well and Good Pastry Flour.
Creating your pastry base is easier than you may think. The end result is a quiche that tastes as good as a gluten based pastry.
• 3 cups pastry flour
• 5 tbls margarine
• 1 cup water
• Extra gluten free flour for dusting.
Extra tip: Before blink baking, cover the pastry with some baking paper and weight it down with pastry weights or rice. This will ensure the pastry holds its shape and doesn’t bubble.
Get creative and fill with your favourite ingredients. This quiche was started by layering Kaiserfleisch (bacon is fine) on the base. Then layer with stuffed peppers, spring onions and eggs. Some other delicious options for adding to your quiche are:
If you like a bit of a crust on your quiche consider adding some bread crumbs. You could also consider pre cooking the meat and vegetables before cooking in the oven: this will help bring out their flavor and reduce excess liquid that results in a soggy quiche.
If you have extra pastry why not make some mini quiches that make a perfect snack for the kids lunches… or anyone’s lunches for that matter!
Cook your quiche on 180 for about 20 minutes. When you finish cooking, allow it to sit for at least 30 minutes to ensure everything in the middle to fully cook. You don’t want a soggy in the middle quiche when everything looks so good on the outside.
Serving your quiche with a side of salad provides a wonderfully balanced meal and always works well. But how about these options for something a little different: