Gluten-Free Quiche

Directions

• Begin by sifting the flour, xanthan gum, and salt into a large mixing bowl, and then incorporate the almond flour. Stir to achieve a uniform mixture.
• Grate the chilled butter into the bowl using the large grater setting on a cheese grater. Toss the butter strands through the flour with a spoon. Once the butter is evenly coated with the flour, proceed to use your fingertips to rub the butter into the flour until you attain a coarse, breadcrumb-like texture.
• Beat the large eggs and add them to the bowl. Stir through with a spoon.
• Add 3 tablespoons of cold water (you may not require the other 3) and use your hands to combine the ingredients, forming a cohesive ball of dough. It should come away from the sides of the bowl, maintaining a slightly sticky texture, but it will eventually form into a ball. If it still seems somewhat crumbly, add the second tablespoon of water and work it to ensure full incorporation.
• Prepare a large piece of greaseproof paper, approximately 30 cm long. Place the dough ball on the waxed, non-stick side, and gently press it down to form an oval shape around a couple of centimeters thick. Fold the paper over to cover the opposite side of the dough, and then fold the edges over, creating a well-contained dough parcel. Refrigerate the dough for 30 minutes.
• After the chilling period, preheat your oven to 180°C (fan) and lightly grease a 24 cm pie dish.
• Unwrap the chilled dough and lay the greaseproof paper on your work surface. Dust it generously with gluten-free flour, and place the dough on top. Lay a 30 cm piece of cling film over the dough.
• Use a rolling pin to flatten the pastry into a circular shape, about 0.5 cm thick, sufficiently wide to cover the pie dish and its sides. In case of any breaking or uneven edges, you can easily patch them up with additional pieces of pastry.
• Gently tuck the pastry into the tin, pressing it down to fully cover the base and the sides. Employ a sharp knife to trim any excess pastry (the offcuts can be saved in the fridge for future use), ensuring a clean and neat edge.
• Using a fork, gently pierce holes in the base of the pastry tart. Then, set the used greaseproof paper on top of the pastry and tin, adding baking beads to fill it. This will facilitate “blind baking” the tart. Place it in the oven for 10 minutes at 180°C.
• Now, remove the tart case from the oven, lift out the baking beads and greaseproof paper, and return it to the oven (uncovered) for an additional 10 minutes at 160°C (fan).
• The shortcrust case should be thoroughly cooked at this point (add 5 minutes to the cooking time if the base appears undercooked). Allow it to cool before adding the filling.
• Pro Tip for the Pastry:
• When you remove the dough from the fridge, allow it to reach a slightly warmer temperature, as this will make it easier to roll. However, avoid letting it get too warm.
• Instructions for Gluten-Free Quiche Filling:
• Commence by heating a frying pan over medium-low heat with 1 tablespoon of olive oil. Add the onions and sauté until they turn golden brown.
• Now, add the bacon and cook for an additional 5 minutes. Finally, turn off the heat and incorporate the spinach, allowing it to cook for another 5 minutes. This will be enough to cook the spinach.
• In a large bowl with a handheld mixer fitted with a whisk attachment, whip the eggs, whole milk, heavy cream, nutmeg, salt, and pepper on high speed until they are thoroughly combined, which should take about 1 minute. Then, whisk in the onion mixture and pour the mixture into the crust.
• Bake the quiche until the center is nearly set, approximately 45-55 minutes at 170°C. Ensure you do not over-bake. To prevent the pie crust edges from browning excessively, you can use a pie crust shield. Let the quiche cool for 15 minutes. You can also add optional toppings before slicing and serving if desired. Alternatively, you can cool the quiche completely before serving, as it’s equally delightful at room temperature.
• This quiche also makes for great leftovers. Just cover it securely and store it in the refrigerator for up to 4 days.