Gluten Free Early Summer Quiche Recipe

Filled with delicious asparagus and brie, this gorgeous quiche makes the perfect summer supper accompanied with a light side salad…

Suitable for gluten free.

Makes 1 large quiche

Early summer quiche with slice cut

Ingredients for the pastry

80g Butter

100g Brown rice flour

50g Corn flour

50g Ground brown flax seed

1 level tsp Guar gum

Generous pinch of dried red chilli flakes

Generous pinch black onion seeds

Sprig of rosemary

Pinch of salt

Pinch of cracked black pepper

1 egg

10 mls whole milk

Tapioca flour for dusting

Early summer quiche without slice cut

Ingredients for the filling

Asparagus (approximately 400g)

3 eggs

Pot of crème fraiche

½ tsp salt

½ tsp cracked black pepper

2 cloves garlic (crushed)

Bag of spinach

1tsp butter

60g cheddar (grated)

200g brie (cut into fairly thin slices)

1 handful toasted pine nuts

Slice of early summer quiche

Method for the pastry

Firstly, brush the tin with melted butter.

Mix all of the pastry ingredients except the eggs and milk in a food processor until the mixture has the consistency of breadcrumbs. Then add the eggs and milk and blend in the food processor until a soft dough is formed.

The pastry is quite delicate, so is best pressed into the tin rather than rolled.

Dust your hands and work surface liberally with tapioca flour then press the pastry evenly into the base and up the sides of the tin, making sure you have no holes.

Blind bake for about 10 minutes until slightly golden.

Method for the filling

Trim the asparagus & blanch in boiling water for 3 minutes, then drain.

Add the spinach to a pan with the butter and crushed garlic and cook until wilted.

Put the eggs and crème fraiche into a measuring jug and mix, then add a pinch of salt and pepper and whisk until the eggs are well beaten and the mixture is bubbly.

Scatter the grated cheddar over the pastry and place the cooked asparagus on top of the cheese.

Then spoon out the cooked spinach evenly and arrange the Brie slices on top.

Sprinkle the pine nuts over this and then carefully pour the egg/milk mixture over the filling, stopping approximately ½ cm from the top of the pastry.

Bake at 180°C for around 35 – 40 minutes 

Enjoy warm or cold!

Early summer quiche with slice cut out

If you liked this recipe…

You may enjoy our Wild Garlic Pesto blog. Give it a go and tag us in your photos using #HoneybunsYumTums!

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