Anyone for quiche?

It’s becoming more Spring like so why not get in the mood with our tea time quiche recipe. Serve with a little salad and a glass of white wine…..or two!!

 

Kitchen notes - bacon and mushroom quiche

Mushroom and Bacon Quiche 

A French classic that is great fresh out of the oven, or the following day, cold or reheated.

 

1 quantity of savoury pastry (see below)

½ beaten egg for brushing pastry

6 rashers of smoked streaky bacon

300ml (10floz) double cream

1 large egg

3 large egg yolks

6- 10 button mushrooms

Black pepper

Preheat the oven to Gas Mark 6/200°C/400°F and grease a 23cm/9in round Pyrex pie dish.

Make the pastry according to the instructions on p. 29.

Line the pie dish base and sides with the pastry and trim to fit exactly. Keep any extra pieces of pastry, as you may need them later.

Bake the pastry blind for 15 minutes in the centre of the oven. There is no need to use baking beans for gluten-free pastry.

Next, check if there are any holes in the pastry that appeared while you baked the pastry and that you may have missed earlier. Fill any holes with a little of the spare pastry and then brush over with the beaten egg.

Turn the oven down to Gas Mark 4/180°C/350°F.

Snip the bacon into strips and cook it gently in a frying pan until the fat begins to run. The strips should remain pink and soft, not crispy.

Drain and leave to cool slightly on a piece of kitchen paper, before spreading over the bottom of the pastry case.

Likewise, chop the mushrooms & fry gently in a little oil. Spread this over the bacon on the base of the quiche. Whisk together the cream, egg, yolks and pepper, then pour into the pastry case and place in the oven for 20 minutes. You will know when it is ready, as the custard filling will have set.

Remove from the oven and leave for 10 minutes before serving.

 

 

Savoury pastry

Makes enough for 6 tartlets or for a base and top of a 13cm/5in pie

200g (8oz) Denise’s Delicious flour blend (see below)

Pinch of salt

1 teaspoon xanthan gum

100g (4oz) butter/margarine, at room temperature

1 large egg

2 tablespoons cold water, if needed

Sieve the flour, salt and xanthan gum into a medium-sized bowl.

Cut the butter/margarine into cubes and add to the flour mixture. Using an electric mixer, on speed two, work the butter/margarine into the flour until it resembles breadcrumbs.

In a small bowl, beat the egg lightly with a fork.

Add the egg to the mixture and using the mixer, bring together in a ball. One egg is sufficient for this and the mix will form into a ball. However, if the egg is not very large, then add the water one tablespoon at a time. Do not add the water if the mix does not need it, you do not want a sticky pastry.

Wrap in a piece of greaseproof paper and chill in the fridge for 30 minutes. When ready to roll out, roll onto a board floured with potato flour. If you are nervous about handling gluten-free pastry, then place it between two pieces of cling film and roll out

 

Denise’s Delicious flour blend

Makes approximately 850g (2lb) flour blend

250g (10oz) rice flour

25g (1oz) tapioca flour

275g (11oz) potato flour

275g (11oz) corn flour

13g (½oz) teff flour

1 teaspoon gluten-free (GF) baking powder

1 teaspoon guar gum

Sieve all the ingredients into a bowl and mix well.

 

Happy Easter

happy-easter-bunny-images Greek almond biscuits

Greek almond biscuits

The Greeks celebrate Easter in a big way so here’s a wonderful, naturally gluten free recipe!

Makes 20–25

325g (13oz) ground almonds

200g (8oz) caster sugar

¼ teaspoon almond essence

3 large egg whites

75g (3oz) flaked almonds

 

Preheat the oven to Gas Mark 4/180°C/350°F.

Grease a baking tray lightly and line with a sheet of baking parchment.

 

Combine the ground almonds, sugar and almond essence in a large bowl.

Beat the egg whites lightly with an electric mixer and add to the almond mixture.

Stir in with a metal spoon until the mixture forms a firm paste.

Place the flaked almonds on a tray.

Taking a tablespoon of mix at a time, roll it into a log shape using your hands then roll it in the flaked almonds, covering all sides.

Place each log on the prepared tray and curve them with your fingers to make crescent moon shapes.

Bake in the preheated oven for 15 minutes or until browned. When cooked, place on a wire rack to cool.

Store in an airtight container.