Roast Dinner Quiche
Planning a Sunday roast? Here’s a great recipe to use up all those tasty leftovers from food blogger, The Gluten Free Alchemist.
Serves : Make 2 quiches
Total cooking time : 1.5 hr
Difficulty : Medium
195g brown rice flour
75g corn flour (corn starch)
60g ground almonds
1½ tsp xanthan gum
½ tsp fine sea salt
165g unsalted butter (cold & cubed)
2 large eggs
1 tbsp + 2 tbsp very cold water
Roast Dinner Filling
You can substitute the following with any different leftovers that you have. Quantites are approximate.
150g left over roast pork - cut into small cubes
6-8 cocktail sausages / 3 chipolatas cut into 2½cm (1 inch) lengths
10 button mushrooms halved and cooked.
4-5 shallots - roasted and then cut into halves
4-5 sprigs purple sprouting/broccoli - steamed and cut into smallish pieces
90g Gruyere cheese - grated
30g mature Cheddar cheese - grated sea salt & freshly grated black pepper to season
(to taste) a few leaves fresh sage (or dried) to season (chopped) and decorate (whole)
320 ml double cream
50 ml milk
4 large eggs
½ tsp fresh/dried sage - finely chopped salt & freshly ground black pepper to season
Step 1 : Pastry
1. Weigh the dry pastry ingredients into a large bowl and hand whisk to mix thoroughly.
2. Rub the butter into the dry mix until the mixture resembles fine breadcrumbs. In a small bowl, beat the egg and water together and then make a well in the centre of the crumb mixture and pour it in.
3. Stir the ingredients with a flat knife until they clump together and form a sticky dough.
4. Bring the dough together with your hands into a block and push together until smooth and amalgamated.
5. Prepare two 8 inch (20 cm) loose-bottomed tart tins. Roll out the pastry straight away: cut the block in half and place one half between two large sheets of cling film. Roll evenly so that the piece is large enough to fit the tin.
6. Peel off the top layer of cling film and supporting the underside of the dough, flip it over onto the tin. Gently ease and mould into the base and up the sides (second piece of cling film still intact on top). Do not worry too much if the pastry gets a couple of cracks.
7. Once the pastry is moulded to the tin, carefully try and remove the cling film. If it does not come easily, then leave in place and chill for 10 to 20 minutes (it should then peel off cleanly).
8. Trim the pastry edge to the top of the tin. If there are any cracks in the pastry case, use the trimmed remains to ‘repair’. To do this : roll and cut roughly to size, and using cold water, dampen both the area around the crack/hole and the down-side of the ‘patch’ and gently press together, smoothing the edges with a finger dipped in water to seal and tidy.
It is important to make sure that all holes are repaired to ensure the case holds the filling without leaking.
9. Repeat the rolling process with the second piece of dough for the second tin. Place the moulded pastry bases in the fridge for half an hour to chill prior to baking.
10. Pre-heat the oven to 200 C/400 F/Gas 6.Scrunch and then flatten a piece of baking paper large enough to lay inside each flan case and base-fill with baking beans.
11. Blind-bake the pastry with the baking beans for 10 minutes. Remove the beans and bake for a further 5 to 8 minutes, being careful not to let the pastry brown too much. Once cooked remove from the oven and set aside to cool until ready to use.
Step 2 : Roast Dinner Filling
1. Pre-heat the oven to 180 C/350 F/Gas 4. Place the pastry cases on baking trays.
2. Arrange half of the pork, sausage, mushrooms, shallots, purple sprouting/broccoli in each baked quiche base (reserve a few mushrooms to decorate).
3. Top each with a mix of the cheeses and a sprinkle of seasoning and chopped herbs.
Step 3 : Egg Filling
1. Whisk all the egg filling ingredients in a bowl until the mixture is light and airy.
2. Pour into the tart cases over the top of the other fillings. You can fill almost to the top, but be careful not to overflow.
3. Place into the oven immediately and bake for about 30 minutes until the top is golden and firm and there is no ‘wobble’. If you are decorating with fresh sage, pop this on the top after about 20 minutes so that it crisps up.
4. Once the quiche is cooked, heat the reserved mushrooms use to decorate.
5. Serve warm or cold, with salad or new potatoes.
Recipe by The Gluten Free Alchemist