You really can’t go wrong with a quiche!
Quiches are very versatile, you can have them for lunch, dinner or even breakfast and you can make them with pretty much any of your favourite vegetables. For this one I used buckwheat flour which is gluten free, rich in fibre and minerals.
Ingredients
- For the pastry
- 150g buckwheat flour
- 90g cold salted butter (diced)
- 2Tbsp cold water
- For the filling
- 3 large eggs
- 100g single cream
- 500g spinach
- 150g mozzarella (I used small mozzarella balls, but you can buy a big mozzarella and cut it in small pieces if you prefer)
- salt
- pepper
- good pinch of nutmeg
Method
To make the pastry:
Turn on the oven to 180C and grease an 8″ pie or quiche dish.
Add the flour and butter to a food processor. Blend until all the butter has mixed in with the flour and the flour should have a slightly crumby or damp looking consistency. Add the water in through the top of the food processor until the dough clumps together, then take the dough out and work it together with your hands. This will work better because gluten free flours don’t mix clump together easily.
Roll the dough in a ball, put it in a bowl and leave it in the fridge for 30 minutes to make it more solid and easier to shape and roll out.
Afterwards, roll out the dough to fit the shape of your baking dish. Line the greased tin with the pastry and cut off the excess.
Bake for 15 or 20 minutes or until the dough has hardened into a crust.
Take out, leave to cool for a few minutes.
For the quiche filling:
Beat the eggs with some salt and pepper, then mix in the cream and grate over some nutmeg.
Sautee the spinach in a non-stick pan for a couple of minutes then add them to the egg mix.
Pour the egg mix into the pastry case and bake in the oven for another 20 minutes or until the egg filling is just solid.
Serve with a mixed salad or some extra vegetables. Enjoy!