200g gluten-free plain flour
1 tsp of xantham gum
100g of butter
300ml of whole/full-fat milk
1 small broccoli (approx 100g) chopped into small florets
1 small leek, finely diced
1 medium onion, finely diced
150g of grated cheese (we use 75g of medium cheddar and 75g of hard goat’s cheese)
Add gluten-free flour and xantham gum to a bowl, then rub in the butter until it resembles the consistency of breadcrumbs.
Add up to 3 tablespoons of cold water and splash of olive oil to the pastry and combine until it starts to resemble a firm, moist dough, then set aside.
Heat a splash of oil in a medium sized frying pan, then add the onion and leek and cook for 3 minutes or until they start to turn translucent.
Mix in the broccoli florets to the frying pan and cook for a further 3-5 minutes or until it starts to soften. Remove from the heat and set aside.
In another bowl or jug combine the eggs and milk, season with salt and pepper and whisk until thoroughly combined.
Put the pastry between two sheets of grease-proof paper and roll out flat until it is the size of an oven-proof pie or quiche dish. It should be no more than 1/2 centimeter thick. For best results, transfer it to the pie dish and blind bake the pastry, then remove from the oven.
Add half the vegetables into the pastry, sprinkle with half the cheese, add the remaining vegetables and then pour in the mixed eggs and milk. Gently shake the pie dish to allow the liquid to cover all the other ingredients and seep between the gaps. Sprinkle the remaining cheese on the top.
Cook the quiche in the oven for 20-25 minutes at 200 degrees or until a skewer or knife can be inserted into the quiche and comes out clean. This will rise in the oven like a souffle but will sink down once it has been removed from the heat.
Allow the quiche to cool completely before cutting into it, but it can be eaten hot or cold.
Have a lovely week! X