Hello, hello, hello!
Continuing the trend of following the Free-From Magazine series, I was flicking through some older issues when I found this recipe for Leek Quiche. I was immediately intrigued, as I am a huge fan of quiche but often find it very difficult to find recipes for pastry that don’t involve a myriad of expensive and hard to find flours. This particular recipe looked incredibly straightforward, and would give me a chance to try out the newest Nuttelex product, a dairy-free, gluten-free, often kosher spread, but which this time includes coconut oil. I was very curious to see whether it would work better in baking than the other version of Nuttelex I often use.
It’s been quite a hectic week this week, full to the brim with dancing! I had a class on Tuesday, went to a Practica session of Argentinian Tango with a new friend, and had a dance social for my dance school on the Friday! I am thoroughly danced out! But it was lots of fun to go to the Argentitnian tango night even if I didn’t know any steps. Everyone was very friendly and by the end of the night I could at least go forwards and sideways, and my biceps got an excellent workout from leading. I learn to both lead and follow, so that no matter where I am I can dance. But at my dance social I stuck to following, and had an absolute blast there too.
I made some alterations to the recipe, and used the leftover filling to make mini quiches. So this recipe goes quite far!
Adapted Free From Heaven’s
Serves: 4-6, Prep: 30-35 mins + chilling, Cook: 35-40 mins, plus time for the filling
- 225g gluten-free plain flour +extra for dusting
- A pinch of salt
- 1006 dairy free margerine (I used Nuttelex with coconut oil)
- 1 x egg
- 1-2 tbsp cold water
- Oil, for cooking
- 1 x leeks, white and light green parts only, thinly sliced
- A handful of cherry tomatoes, diced
- 170g bacon, thinly diced
- 1 pinch grated nutmeg
- 300ml pouring cream/soya cream for dairy free
- 5-6 x eggs, beaten
- 1 tsp salt
- 200g pizza cheese/soya or lactose free cheese
- 1 generous splash of gluten free worcestershire sauce
Note: With leftover filling, I put slices of gluten-free bread into muffin tins, pop the leftover filling in and baked them at 180C until cooked. Or you can make then as crustless mini quiches.
- For the pastry, put the flour and salt in a mixing bowl. Rub in the margarine until the mixture resembles breadcrumbs.
- Stir in the egg and enough water to form a soft dough, adding half a tablespoon at a time.
- Knead well until smooth, then wrap in clingfilm and chill for 30 minutes.
- Preheat the oven to 200°C and Grease a 20cm (8in) flan tin or quiche dish. You’ll want to remote the pastry and let it warm up a little bit, at least so it’s not stiff. If it’s too stiff it’ll crack and split when you try to roll it, but you can easily shape it back together.
- Roll out the pastry on a floured surface until it forms a large, thin circle about an inch wider than the tin, then use it to line the tin.
- Prick the pastry base, chill for a further 5-10 mins just to allow it to firm up and help prevent shrinking, and then blind bake for 5 minutes and set aside.
- Reduce the oven temperature to 180°C.
- For the filling, heat the oil in a frying pan and gently cook the leeks for 8-10 minutes, until soft. Add the bacon and tomatoes to the pan and cook, stirring, for about 4 minutes or until cooked.
- Beat together the nutmeg, worcestershire sauce, cream, eggs, cheese and salt until blended.
- Add the leek mixture to the base, then top with the egg and cheese mixture.
- Bake for 25-35 minutes, until the filling is set and the pastry is golden. Serve warm.