Mr. P is back in Australia at last, and this means no rushing to and from his place to look after his cat. Although I am missing that handsome little fella. So this means I had time to stop and make something decent to eat for lunch instead of grabbing takeout, and could bring something savoury to the Novice Gardener’s party this week. I flipped through some of my cookbooks before I landed on a recipe for Quiche Lorraine in the Gluten-Free Cookbook. This book is fantastic, as it comes with its own recipes for all the different forms of pastries used in its recipes, which also happen to have step-by-step photographs to help in making them. But I had some savoury gluten-free shortcrust pastry in the freezer and really wanted to give it a go, as it would determine whether or not I try anything else from that particular brand. Oh, and here is the ever handsome Scout!
I went to the fridge to get the ingredients for this quiche when I realised that I had a few other bits and bots that really needed using up. Quiche is very forgiving, so naturally I grabbed what was there, chopped it up, fried it up, and popped it in! The verdict was that this quiche was absolutely delicious! I had three slices, and my brother had another three. There’s just one little slice left for mum to have when she gets home tonight, and if my brother gets back home before her even that slice may be in danger of being gobbled up!
Adapted from The Gluten-Free Cookbook’s
Makes: 7 slices, Prep: 30 mins, Cook: 45 mins
- 2 sheets of gluten-free shortcrust pastry or 400g homemade gluten-free shortcrust pastry
- oil, for cooking
- 1 small brown onion, diced
- 100g pepperoni, sliced
- 100g mixed shredded cheese
- 250ml thickened cream
- 3 eggs, lightly beaten
- 1 handful cherry tomatoes, quartered
- 1 handful button mushrooms, sliced
- 1/2 tsp minced garlic
- 1 tsp mixed herbs
- salt and pepper, to taste
- Pre-heat your oven to 200C, and either roll out your pastry to a thickness of 5mm, or do what I do when pressed for time, which is use one sheet of pastry as the base, and hack pieces of pastry out of the other for patching holes and filling in the gaps. Place the pastry into a loose-bottomed tart pan, and then prick the base. Line the pastry with baking paper, and fill it with rice or baking beans, and bake it in the oven for 15 mins.
- While the pastry is baking, dice the pepperoni, and prepare the tomatoes, onion and mushrooms.
- Take the pastry case out of the oven, remove the rice/beans, and then pop it back in for another five minutes to crisp up.
- Meanwhile, pop the onion and garlic into a pan and stir until lightly browned.
- Remove the pastry case again and set aside.
- Add the tomatoes, pepperoni and mushrooms to the onion and stir until the mix is cooked, and the onion is thoroughly browned. Season with salt and pepper and set aside.
- Combine the eggs, cream, herbs and a little more salt and pepper in a jug, or a bowl that’s easy to pour from.
- Tip the pepperoni and onion mix into the pastry shell, making sure to spread it out evenly across the base. Then pour over the egg and cream mixture.
- Pop the quiche into the oven for up to 25 mins, or until the top of the quiche is starting to brown and a butter knife inserted into the centre of the quiche comes out clean.
- Serve this quiche warm.