Gluten-free Bacon mushroom & spinach quiche - using buckwheat flour

Gluten-free quiche – bacon mushroom & spinach (20cm)

Pastry

150g buckwheat flour

90g butter, cold and cubed

20 ml cold water

Filling

75g lardons

6 mushrooms sliced

½ onion sliced

3 bricks frozen spinach, defrosted

75g grated cheese

3 eggs

50ml cream

1 clove garlic

S & P

Combine the flour butter and water in the food processor and blitz until combined. Roll out between cling film and push into quiche plate making the sides all nice and neat. Fork it and rest in the fridge for 30 minutes.

 

Blind bake base at 200*C until cooked through, it might crack on the bottom so try to patch it up best you can. Meanwhile, fry off the lardons adding the onion and mushrooms till coloured and tasty.

Fill the quiche base mixing in the spinach and cheese and season well.

Bake in the oven for around 20-30 minutes until cooked through but not too much.

***the base is a bit crumbly but we’re going for GF not aesthetics! If you want a vain quiche, use half-half buckwheat and spelt wheat flour, it will still be low gluten. I will try adding an egg to the pastry next time.