These little quiches cooked in Yorkshire pudding tins are simply delicious. Don’t let anyone tell you gluten free pastry has to taste like cardboard and be pale and anemic looking.
Gluten and Dairy Free Smoked Salmon, Garlic & Chive Quiches
These small quiches taste like the real thing and are quick and easy to prepare. Because they're small, you don't need to bake the pastry blind beforehand.
- 4 ozs Tapioca Flour
- 4 ozs Doves Gluten free bread flour
- 1 tablespoon Soya flour (optional - but makes the pastry brown nicely)
- 2 teaspoons gluten free baking powder
- 4 ozs Dairy free spread (I use Pure)
- 2 Eggs beaten
- 2 eggs
- 200 mls Provamel Soya cream or Alpro Soya cream
- 1 teaspoon Garlic granules or minced fresh garlic
- 4 teapoons chopped chives
- 2 ozs smoked salmon chopped into small pieces
- For the pastry, mix all the dry ingredients together and add the dairy free spread. You can either use a hand mixer to turn it into crumbs or I just use a fork and mash it up until it resembles rough crumbs. No need to get air into it like pastry made with wheat flour. The baking powder makes it puff up slightly. Gradually add the beaten egg until it comes together and is the same consistency as 'real' pastry. If it's too dry, you can add a little water but best to add more egg. The reason gluten free pastry can be as hard as cardboard, is the water content. If it's too wet, just add some more gluten free flour.
- Wrap it up and chill for at least half an hour in the fridge.
- Once chilled cut it in half and roll out on a very floured surface. Also sprinkle flour on the top so the rolling pin doesn't stick to the pastry. You want it to be about 3-4mm thickness (the same as you'd roll out normal pastry). Using a large pastry cutter. (100mm or bit bigger) Cut 4 circles out to fit into a Yorkshire pudding tin. I use a cake slice to lift up the circles and place them in the tin. If they're a bit on the small side, gently press on to the bottom of the pastry all over the base, so it stretches a little and sends the sides outwards to fill the tin. If you want to make another 4 quiches, roll out the rest of the pastry and use another Yorkshire pudding tin (or you could use a 12 hole Patty tin - Shallow bun tin) and make smaller quiches. The beauty of gluten free pastry is, you can re-use it over and over and it won't make any difference to the final outcome like wheat flour pastry.
- Next, share out the smoked salmon pieces, placing them in the bottom of the pastry cases. Beat your eggs and Provamel together, add the garlic and stir in, then pour into the pastry cases. Sprinkle the chives on top of each one and bake in a 180°C oven for approx 20 mins until slightly brown. Enjoy hot or cold.
If you overcook them, the pastry will become harder
Did you know, real Quiche Lorraine doesn’t contain cheese? It’s just bacon lardons crisped in fat and the egg mixture. So, instead of using smoked salmon, chives and garlic, fry some lardons and put those in the pastry cases before adding the mixture. You could also slice up tomatoes and put those on the tops.