Gluten-Free Broccoli and Cheddar Quiche
This is an amazing Gluten-Free pastry for you to make at home and will fast become a family favourite. You can eat this warm ro cold, so this definitely fits into my 'cook once, eat twice' system I use at home- which I hope helps you too. Gram flour is made with chickpeas and is therefore a good source of protein as well as other nutrients like iron too.
Serves: 6-8
Prep: 40 Mins
Cooking Time: 60 Mins
Ready In: 1 Hr 40 Mins
For the Pastry
- 150g Butter
- 300g Gram Flour, plus extra for dusting
- 100ml water
For the Filling:
- 3 eggs
- 200ml milk
- 150g Cheddar
- 1 Broccoli
- 1 onion
- Small glub olive oil
- 2 tbsp fresh chopped chives
- Black pepper
- Butter for greasing
- Rub the flour and butter together with your fingers until the butter is rubbed in and the mixture resembles breadcrumbs. Slowly pour in the water to get a dough- you may not need all the water so start with about 3 quarters of it, then slowly add a little more each time as you bring your dough together into a ball. Once you have a dough, wrap it in cling film and pop in the fridge for 30 minutes to rest.
- Whilst the dough is resting, finely dice the onion as small as you can get it (I think this helps with the overall texture of the quiche). In a large frying pan (ideally with a lid- if not see the note below), sauté the onion in the olive oil on a low heat until translucent and soft. While this is cooking, you can chop your broccoli into bite-size pieces- I also use the stalk to reduce food waste (I trim the hard end off and then peel the sides).
- Turn up the heat on the pan, and add the broccoli with a small amount of water- you want enough water to thinly cover the base. Pop a lid on the pan and allow the broccoli to steam for 4-5 minutes- it should be soft but not mushy. If you don't have enough water, add a little more if needed and if you have added too much take the lid off near the end to allow it to evaporate. Leave the mix to one side to cool
- In a large measuring jug or bowl whisk you milk, eggs and cheese together. Add in the chives and crack in some black pepper to your liking and whisk again. Set to one side. Preheat the oven to 180C/ 160C Fan/ Gas 4 and grease a 25cm pie dish with the butter.
- Take the dough out of the fridge and place it o a lightly floured work surface. Roll out into a circle that is roughly 5mm thick and should cover the pie dish. Carefully lift the pastry into the pie dish and press down into the edges gently with your fingers. Using a knife, cut around the edge of the pie dish to remove any excess pastry and use it to patch up and cracks or holes in your quiche base.
- Line the quiche base with some baking paper, and then cover the top with baking beads or uncooked rice to weight the paper down. Bake for 10 minutes.
- Take the base out of the oven, and remove the paper and baking beads/rice. Return to the oven for a further 10 minutes or until lightly golden brown.
- Remove the quiche base from the oven and tip in the broccoli/onion mix. Then finally tip over the egg mix and ensure the filling is evenly distributed.
- Return the quiche to the oven for a final 25-30 minutes. Your quiche should be golden brown and cooked through- if in doubt cut the middle of the quiche with a knife- there shouldn't be any runny egg, so if there is return it to the oven for a bit longer.
- Allow to cool slightly (for roughly 10 minutes) before serving, or enjoy cold.
Method
- Rub the flour and butter together with your fingers until the butter is rubbed in and the mixture resembles breadcrumbs. Slowly pour in the water to get a dough- you may not need all the water so start with about 3 quarters of it, then slowly add a little more each time as you bring your dough together into a ball. Once you have a dough, wrap it in cling film and pop in the fridge for 30 minutes to rest.
- Whilst the dough is resting, finely dice the onion as small as you can get it (I think this helps with the overall texture of the quiche). In a large frying pan (ideally with a lid- if not see the note below), sauté the onion in the olive oil on a low heat until translucent and soft. While this is cooking, you can chop your broccoli into bite-size pieces- I also use the stalk to reduce food waste (I trim the hard end off and then peel the sides).
- Turn up the heat on the pan, and add the broccoli with a small amount of water- you want enough water to thinly cover the base. Pop a lid on the pan and allow the broccoli to steam for 4-5 minutes- it should be soft but not mushy. If you don't have enough water, add a little more if needed and if you have added too much take the lid off near the end to allow it to evaporate. Leave the mix to one side to cool
- In a large measuring jug or bowl whisk you milk, eggs and cheese together. Add in the chives and crack in some black pepper to your liking and whisk again. Set to one side. Preheat the oven to 180C/ 160C Fan/ Gas 4 and grease a 25cm pie dish with the butter.
- Take the dough out of the fridge and place it o a lightly floured work surface. Roll out into a circle that is roughly 5mm thick and should cover the pie dish. Carefully lift the pastry into the pie dish and press down into the edges gently with your fingers. Using a knife, cut around the edge of the pie dish to remove any excess pastry and use it to patch up and cracks or holes in your quiche base.
- Line the quiche base with some baking paper, and then cover the top with baking beads or uncooked rice to weight the paper down. Bake for 10 minutes.
- Take the base out of the oven, and remove the paper and baking beads/rice. Return to the oven for a further 10 minutes or until lightly golden brown.
- Remove the quiche base from the oven and tip in the broccoli/onion mix. Then finally tip over the egg mix and ensure the filling is evenly distributed.
- Return the quiche to the oven for a final 25-30 minutes. Your quiche should be golden brown and cooked through- if in doubt cut the middle of the quiche with a knife- there shouldn't be any runny egg, so if there is return it to the oven for a bit longer.
- Allow to cool slightly (for roughly 10 minutes) before serving, or enjoy cold.
Ingredients
For the Pastry
- 150g Butter
- 300g Gram Flour, plus extra for dusting
- 100ml water
For the Filling:
- 3 eggs
- 200ml milk
- 150g Cheddar
- 1 Broccoli
- 1 onion
- Small glub olive oil
- 2 tbsp fresh chopped chives
- Black pepper
- Butter for greasing
Additional Information
If you do not have a frying pan with a lid you could steam the broccoli separately- I just like to save on washing up!
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