Gluten Free Leek Quiche
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
ready in 2 h. 30 min.
Ready in
Ingredients
for
4
- For the pastry
- 2 ¼ cups gluten-free all purpose flour (plus extra for dusting)
- ½ cup butter
- 1 egg
- 1 tsp salt
Preparation steps
1.
For the pastry: beat together the flour, butter, egg and salt to form a dough. If the mixture is too stiff, add a little water. Wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease an 18 cm|7" deep tart tin or flan dish.
3.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper and beans and bake for a further 10 minutes until golden and cooked through.
4.
For the filling: heat the butter and oil in a frying pan and gently cook the leeks for 10 minutes, until soft.
5.
Beat together the nutmeg, cream, eggs, mustard and salt and beat well.
6.
Place a layer of grated cheese on the pastry base. Top with half the leeks, then pour in half the egg mixture. Mix gently.
7.
Top with the rest of the cheese, then add the remaining leeks and egg mixture.
8.
Bake for 35-45 minutes, until the filling is set and the pastry is golden. Serve warm.
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