GF Quiche

My boyfriend mentioned it had been quite a while since we had a quiche. Well, yeah, I know. But gluten-free dough is just ... not really a pleasure to make. But I decided to go through that "hell" , and to enjoy eating my GF quiche twice as much.


Gluten-Free Spinach-Ricotta Quiche

Ingredients for the crust:
• 60g quinoa flour
• 190g gluten-free flour mix
• 125g butter
• 75ml water
• 1 egg
• pinch of salt, herbs, ... (to taste)

Sieve the flour in a large bowl and make a well in the middle. Add the egg, the cubed butter and salt. Work the ingredients into a smooth dough. It will be very sticky, and as the butter gets soft it will be harder to make a dough, so try to mix it quickly. Put it in the fridge for about 1 hour. Cover your baking form with the dough. I found it hard to work with the dough as it is very sticky. I had to put my form+dough in the fridge to chill several times. When finished, poke some holes into it with a fork and pre-bake your crust for about 10 minutes in a pre-heated oven at 200°C.

This dough isn't really "fun" to make, but believe me, the crust does taste good !


Use filling of your choice. My quiche was filled with a mixture of spinach (400g), ricotta (250g), 3 eggs, some muchrooms and herbs.