If you’ve been hanging around here for even more than a split second then you’ll likely realize I don’t do much in the way of savoury. I have quite the sweet tooth but every now and again I do step out on the wild side and do something decadent for lunch or dinner. Mother’s Day lunch with my family was the perfect excuse to try something new and boy did it wow!! Naturally I knew you’d go nuts for it too, so here is my easy Gluten Free Quiche.
Busting Out Of Iso
Here in Western Australia Mother’s Day fell on the first weekend we could have people over again after weeks of isolation. We were limited to 10 and the regional boundaries were still up, so sadly some important people couldn’t be there. But all the same I jumped at the chance and in very me style threw a little lunch for my family. Any time we have an event, family, birthday I always see it as an excuse to try something new in the kitchen!
This time I knew it had to be something different, but still super easy. I’m all about easy. I love to entertain and cook for people but I don’t think we should have to spend all of our time locked away in the kitchen! A beautiful gluten free quiche was just the ticket.
Not “just” a Quiche
You might be thinking, of yeah a nice quiche, lovely. But trust me when I say this is not just a basic quiche. The truly fabulous part though is you can adapt it so easily to your own tastes and flavours. My Gluten Free Shortcrust Pastry recipe is perfect as the base here, simply leave out the sugar to use for a savoury dish. Then fill with your choice of cheeses, meats and vegetables! I chose for a truly decadent mixture, with a creamy marinated goats cheese mixing with bacon, asparagus and of course gorgeously caramelized onions.
If you’ve never tried marinated goats cheese before I highly recommend it! Such a gorgeous and creamy cheese with boatloads of flavour. Then the caramelized onion is ideal to balance the flavours to give you one truly beautiful gluten free quiche. Served warm fresh from the oven or cold the next day as lunch, it suits just about any occasion.
Tips for a perfect Gluten Free Quiche
A great quiche or tart all starts with a superb shortcrust pastry and trust me it’s not hard to make gluten free! All you need is a great recipe. The wonderful thing about my recipe is how far ahead you can make it. In fact it freezes beautifully for up to 3 months! I like to pop the pastry in to blind bake then wrap in cling wrap and alfoil and freeze. That way I’ve always got a perfect dinner or dessert half made ready to go for any reason. Simply pull it out and allow it come to room temperature before filling and finishing as usual. (yes it’s that easy!)
The second tip to nailing this gluten free quiche is perfectly caramelized onions. I definitely recommend using a heavy bottom large fry pan here, a good slug of quality extra virgin olive oil and a nice medium heat. Your goal is to caramelize the onions not fry or crisp them! So if your onions start to fry up simply add a pinch of salt. This helps to draw the moisture out of them and stop them from crisping too much.
The rest is even easier. For a really creamy texture, simply whip eggs with heavy cream and voila! Lots of fresh herbs finish this tart off beautifully.
Whether it’s a dinner party, a picnic or lunches throughout the week, be sure to whip up my Gluten Free Caramelized Onion and Goats Cheese Tart!
Gluten Free Quiche
Ingredients
- 1 batch My Gluten Free Shortcrust Pastry recipe link in the notes below
- 2 tbsp Olive Oil extra virgin
- 2 Brown Onions sliced
- 3 rashers Bacon diced
- 3 Xlrg Eggs + 1 extra egg yolk
- 1 cup Heavy Cream
- 150 grams Marinated Goats Cheese drained
- 1 tbsp Fresh Rosemary chopped
- 2 tsp Fresh Basil chopped
- Salt + Pepper
Instructions
- Pre-prepare one batch of my gluten free shortcrust pastry, leaving the sugar out for a savoury quiche. Prepare and then blind bake in a 25cm diameter loose/removal based tin and set aside while you prepare your filling. You can make your pastry a day or even two ahead so it's ready to go when you need it. (Bonus tip: my pastry freezes spectacularly for up to 3 months!)
- Preheat your oven to 180° Celsius and have you pastry shell ready to go.
- Prepare the veggies: Cut your onions in half, skin and slice into half moon thin slices. Cut asparagus into thirds and dice bacon and set aside.
- In a small bowl, place your eggs plus extra egg yolk and heavy cream. Whisk until combined then set aside.
- In a heavy based large frying pan add 1 tbsp of olive oil and heat over a medium to low heat. Add onions and begin to cook down. You want to caramelize them, not fry and crisp, so if they start to fry add a pinch of salt. Use a spatula to continually flip and move them around, ensuring they don't stick to the base of the pan. Cook for 10 minutes, until the onions turn a beautiful caramelized brown.
- Spoon your onions across the base of your pastry shell. Scoop out 1/2 of your goats cheese and dollop over the onion in chunks. Add half of the chopped herbs, sprinkled across
- Return the frying pan to the heat and add the last tablespoon of olive oil. Throw in the asparagus and bacon. Fry for a few minutes until they crisp up lightly. Pour them into your prepared pastry pan on top of the onions, herbs and cheese.
- Pour over the prepared egg/cream mixture (it will just come up to the side of the filling, don't stress, this is enough!). Finish with the remaining goats cheese, dolloped across the top, then the final herbs sprinkles.
- Pop straight into your preheated oven and bake for 30 minutes or until the egg sets nicely in the center. Once cooked, allow it to sit/cool for 5 minutes before slicing and serving. Leftovers can be stored in the fridge for approx 3-4 days.
Notes
- You can find my Gluten Free Shortcrust Pastry recipe here
- Remember to omit the sugar when you make the pastry for a savoury dish
- Pastry can be made a few days ahead from when you need your quiche, it also freezes beautifully. To freeze:
- Make pastry as per instructions and blind bake in your pan/tray.
- Allow pastry to cool fully
- Leave the pastry in your tin to give it structure (otherwise it will likely break apart in your freezer or get squashed) then wrap thoroughly twice in cling wrap.
- Finish with one layer of alfoil and mark with the date it was made.
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