Wednesday 27 June 2012

Gluten Free Bacon & Broccoli Quiche

A quiche can be quite a versatile dish - you can use whatever ingredients you want in it..

They make a delicious lunch or dinner and are also great party or picnic food. You can even make lovely mini versions.

Whatever fillings you choose, if you are using raw meat or hard uncooked vegetables (eg sweet potatoes), make sure they are cooked beforehand or they probably wont be fully cooked by the end of the quiche cooking time.

Some of my filling favourites are:
  • Prawn & Sweetcorn
  • Crème fraiche, sweet potato & caramelised red onion
  • Chicken & bacon (good for leftover roast chicken)
  • Tomato & tuna

Bacon & Broccoli Quiche Recipe:
(Makes 1 quiche)
1 portion of gluten free pasty (recipe here)
5 large eggs, beaten with a dash of milk
1/2 cup of grated cheddar cheese
6 rashers streaky bacon, chopped
6 florets of tenderstem broccoli
Pinch of thyme

Preheat the oven to 190c. Press the pastry into a greased quiche tin with the palm of your hand and then round the sides with your fingers to make a pastry case.
Heat a small frying pan and fry the bacon until cooked and golden. Meanwhile, bring a small pan of water to the boil, add the broccoli and cook for 3 minutes. It doesn't havent to be cooked through, just softened.

Spread the bacon and broccoli over the base of the pastry case, then pour over the beaten eggs. Season and sprinkle with the thyme then scatter the cheese over the top.

Bake in the oven for about 20 - 25 minutes, until the top is golden and the pastry and eggs are firm. Be careful not to overcook or the pastry will become too hard and difficult to eat.


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