Quiche Lorraine
Ingredients
- Savoury rolled pastry sheets from The Pastry Pantry
- 100 gms diced gluten free ham (or bacon)
- 150 gms grated Gruyere cheese (or tasty cheese)
- Brown onion (optional)
- 4 eggs
- 1 cup milk (or 1 cups soy milk)
- Pinch of sale and pepper
- Fresh parsley to garnish
- Pinch of grated nutmeg
Preparation
It is important to note that gluten free pastry is different to wheat based pastry. Please follow these instructions for use.
Defrost at room temperature for 2-3 hours (Do not defrost in the fridge). Roll off cuts into a ball and wrap in cling wrap. Refreeze up to 3 months. Shelf life once defrosted 24 hours.
Depending on the recipe you may need to roll out the pastry. Roll out between baking paper top and bottom to desired thickness.
Method
Prepare quiche base in a family size pie foil. Add the diced ham (or if using bacon cook off before placing in the quiche), and then the grated cheese. Add the diced onion if using.
In a large bowl mix together the eggs, milk and cream (or soy milk), salt, pepper and beat together well. Place the foil tin onto the baking tray, then carefully pour the egg and milk mixture into the pastry case up to 3/4 full.
Carefully place into the preheated oven. Then pour the rest of the mixture to fill the case. Sprinkle the top with parsley and grated nutmeg.
Baking
Bake in 180° oven for approx 20-25 minutess until set. Remove carefully from oven and allow to cool slightly before cutting into serves. Ideal to take on a picnic or just enjoy with friends!
Rick Grant
A master pastry chef, Rick was determined to create gluten free pastry that met all expectations of truly great, traditional pastry.
