Here at Honeybuns we’re celebrating 25 years of gluten free baking. Since we started back in 1998 with yours truly delivering cakes by bicycle around Oxford, we have listened and learnt lots from our coeliac customers. Their valuable feedback has enabled us to continuously improve our range of naturally free from cake slices and traybakes and to trial new recipes.
We read and keep all the letters and emails we receive, with many containing really interesting insights into some of the challenges of living gluten free life here in the UK. For instance, a lovely lady, based up in Perthshire, told us early on in our business journey, that we needed to accommodate for those coeliacs who cannot tolerate gluten free oats. Taking this on board, we now offer plenty of oat free alternatives.
Similarly, we have extended our soy free cake options too to be ever more inclusive.
Indulgence still remains high on our checklist when developing new cakes from flapjacks to brownies and our signature layered shortbread slices. Although everything we make is gluten free our cakes are still intended to be deliciously indulgent treats for everyone to enjoy.
In recognition of all of our wonderful coeliac and gluten sensitive customers we are delighted to share this free from summer quiche recipe with you. We’ve also got dessert covered if time is short.
Wishing you all a fabulous Coeliac Awareness Week!
Useful recipe information before you start baking
MAKES: 1 large quiche
FREE FROM: gluten free
Gluten free ingredients for the pastry
- 80g butter
- 100g brown rice flour
- 50g corn flour
- 50g ground brown flaxseed
- 1 level tsp guar gum
- Generous pinch of dried 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
Gluten free ingredients for the filling
- Asparagus, approximately 400g
- 3 eggs
- Pot of creme fraiche
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 2 garlic cloves, crushed
- Bag of spinach
- 1 tsp butter
- 60g cheddar, grated
- 200g brie, cut into fairly thin slices
- 1 handful toasted pine nuts
Step by step guide to making the gluten free pastry
- Firstly, brush the tin with melted butter.
- Mix all 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.
Step by step method for making your 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 ½cm from the top of the pastry.
- Bake at 180°C for around 35 – 40 minutes
Enjoy warm or cold!
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You might also be interested in reading how to put on a splendid gluten free picnic spread.