I’ve been meaning to post this recipe for ages, so here it is! I’ve tinkered around with quite a few gluten free pastries, but only dairy free in the last year or so. I tried the grain-free 2-ingredient pastry for a while, but oh the complaints I got!!! Fortunately, everyone loves this GF/DF pastry that I came up with for our quiches and meat pies and I get ‘whoop whoop’ when I say it’s quiche for dinner! The thing I like is that the pastry holds together quite well, is easy to handle and has a good crunch factor when cooked, but not so that it will crack a tooth! There’s even enough pastry to make a couple of extra smaller quiches; perfect for school lunches! The pastry itself also works well as a pie base and topping.
From this pastry mix, I get enough to cover 1 x 23cm quiche/flan dish and 2 mini 12cm ones.
Grease your dishes while the grains are milling and pre-heat your oven to 180deg fan-forced or 200deg non-fan-forced
Mill speed 9 / 1 minute:
- 210g brown rice – white, if you wish, or use a blend to include quinoa seeds, jowar-juwar seeds or buckwheat kernels. I prefer not to use too much buckwheat as I find the taste can be a little overwhelming. If you use quinoa seeds, make sure you dry roast first for 10 mins / varoma / speed 1, to get rid of saponins. Allow to cool before adding other grains and milling
Add to bowl and mix speed 6 / 6 seconds:
- 30g tapioca flour (or use tapioca seeds and mill in the previous step)
- 110g potato starch
- 1/2-1 tsp salt (to taste)
- 1/2 tsp xanthan gum
Set aside in a separate bowl
Add to TM bowl and heat to 60 degs / 2 mins / speed 2:
- 70g water
- 10g coconut oil (olive oil can also work)
Add to bowl and mix speed 6 / 5-10 seconds, until a ball has formed:
- 360g Flour mix set aside earlier
- 2 eggs
Scrape down the sides. Now set to closed lid position and knead / 20 seconds.
Turn onto a piece of greaseproof paper or a Thermo or silicone mat. Top with a piece of cling wrap/film and roll out to accommodate the size of your quiche/flan dish, with a large border.
Peel off the cling wrap and pop your flan dish upside down over the pastry.
Hold the bottom of the dish with one hand and slip the other hand underneath the greaseproof paper/silicone mat and flip it over.
Peel away the mat/greaseproof
Press and shape the pastry dough into the dish.
Trim off the excess dough with a knife.
Roll out the remainder of the dough and repeat for your mini quiches.
Prick the bases with a fork and blind bake at 180degs f/f / 10 mins.
If you prefer, for the larger quiche, you could place a piece of greaseproof on top and another dish inside to stop the pastry case from puffing up.
*Turn up the oven another 10 degs to 190 f/f or 200 deg non f/f*
Meanwhile for the filling:
Add to the TM bowl and mill speed 9 / 10 seconds:
- 40g almonds
Add and whizz speed 9 / 1 minute:
- 200g water
Set aside in a jug or bowl
Now add to the TM bowl and chop speed 5 / 2 seconds, then sauté 100 degs / speed 1 / 5 minutes:
- 1 tsp coconut or olive oil
- 1 red onion, quartered
- 1 red capsicum/pepper
- 100g greens or mushrooms
Add and mix 15 seconds / speed 4:
- 240g unstrained almond milk from earlier
- 3 eggs
- 1 tbs nutritional/savoury yeast flakes
- 1/2 tsp salt
- 1/2-1 tsp turmeric powder
- Pinch nutmeg
- Some mixed herbs of choice
NB: If you’d like some meat in your quiche, scatter over the pastry base, some chopped sautéed bacon (do this before you chop your veggies in the previous step, perhaps) or ham or some cooked chicken, chorizo even!
Pour the ‘cheese’ mix into blind-baked pastry cases.
Top with extra sliced mushies, if you like, and bake 30 minutes / 190 deg f/f or 200deg non f/f
- Use 200g of your favourite nut and dairy-free milk + 2 tsp GF flour
- Instead of the almond milk/pulp, you could make a DF sour cream cheese using sunflower and sesame seeds: