Although you can buy gluten-free pastry and it is possible to make it from scratch there is an easier option for the base of a quiche or savoury pie.
1.5 cups cooked rice
1 teaspoon dried mixed herbs
Freshly ground black pepper
Combine all ingredients, press mixture into a dish, chill for 30 – 60 minutes then add filling and proceed as for regular pastry case.
Like pizza, quiche is great for using up small amounts of various ingredients for the fillings. The combinations are limited only by your imagination. Remember, that you do not need huge amounts of filling.
Today, I used bacon, mushroom and broccolini. 1 rasher of bacon, 1 mushroom, 1/2 onion and about half of a small bunch of broccolini.
Here it is chopped up and ready. I kept the stalks and florets of the broccolini separate. The onion is frozen as I have about 7 kgs of diced frozen onion in my freezer. You can read about it here.
I sauteed the onion and bacon before adding the chopped stalks and finally the mushroom and florets of the broccolini.
I allowed the mixture to cool for about 5 minutes before spreading over the base of the quiche.
I then covered this with 1 cup and grated cheese.
The final step is to make the custard, for that is essentially what a quiche is – savoury custard. I never follow a specific recipe for this but it is a mixture of milk and eggs.
Today I used:
3 eggs (they are extra large from our chickens)
1/4 cup double cream
1/4 cup water
1 tablespoon skim milk powder
Pinch of salt
Ground black pepper
Beat the ingredients thoroughly.
Carefully pour the egg mixture over the filling.
Don’t worry if the egg mixture does not cover the cheese. It is best not to overfill the dish or you will find that it overflows during cooking.
Bake at 180C for 35 – 40 minutes or until firm to touch and golden.
The rice crust can be made using whatever rice you prefer. I use brown rice as it works equally as well as white. Make sure the rice is well-cooked to help it stick together.
The filling can be any combination of whatever you choose.
The custard mixture is milk and/or cream and eggs. I happened to have the cream as it was bought to have with dessert last week when we had guests. I generally do not have cream and tend to use skim milk powder blended with a smaller amount of water than normal to mimic evaporated milk. From memory, I think it is about 1 cup of milk powder to 1/2 cup of water.
Thankyou so much for this. I find the photos so helpful.
My pleasure. It really is a case of ‘a picture paints a thousand words’. 🙂
A recipe right up my street! I shall try it out soon. 🙂
Hope you like it. I find the herbs in the base are a nice touch.