Roast Dinner Quiche
Planning a Sunday roast? Here’s a great recipe to use up all those tasty leftover from food blogger, The Gluten Free Alchemist.
- 195g brown rice flour
- 75g corn flour (corn starch)
- 60g ground almonds
- 1½ teaspoons xanthan gum
- ½ teaspoon fine sea salt
- 165g unsalted butter (cold & cubed)
- 2 large eggs
- 1 tablespoon + 2 teaspoons very cold water
Egg Filling Ingredients
- 320 ml double cream
- 50 ml milk
- 4 large eggs
- ½ teaspoon dried sage/1 teaspoon fresh sage - finely chopped
- salt & freshly ground black pepper to season
Roast-Dinner Filling Ingredients
I used the following (mainly left-overs from Sunday lunch), but you can substitute with any different leftovers that you have :
- approx 150g left over roast pork - cut into small cubes
- approx 6-8 tiny cocktail sausages/3 chipolatas (I used pork & apple) - cut into
- 2½ cm (1 inch) lengths
- approx 10 button mushrooms (cut in half) - roasted (or sautéed)
- 4-5 shallots - roasted and then cut into halves/pieces
- 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)
Gluten Free, Makes 2 x 8 inch/20 cm quiches
Step 1 : Pastry
- Weigh the flours, almonds, xanthan gum and salt into a large bowl and whisk lightly (hand whisk) to mix thoroughly.
- 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.
- Stir the ingredients with a flat knife until they begin to clump together and form a slightly sticky dough.
- At this stage, you may choose to use the fraisering technique to work the dough (although this is not essential) or you can just bring the dough together with your hands (floured if necessary) into a block and push together until smooth and amalgamated.
- Get ready 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.
- 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..... these are easily repairable.
- 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).
- Trim the pastry edge flush with the top of the tin, using a sharp knife. If there are any cracks in the pastry case, use the trimmed remains to 'repair'. 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.
- 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.
- 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.
- 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. When the pastry cases are cooked remove from the oven and set aside to cool until ready to use.
Step 2 : Roast Dinner Filling
- Pre-heat the oven to 180 C/350 F/Gas 4. Place the bases (still in their tins) on baking trays in case they should leak at all.
- Arrange half of the pork, sausage, mushrooms, shallots, purple sprouting/broccoli in each baked quiche base (reserve a few mushrooms to decorate).
- Top each with the cheeses (split half and half) and a sprinkle of seasoning and chopped herbs (to taste).
Step 3 : Egg Filling
- Measure all the ingredients into a bowl and whisk thoroughly to combine until light and airy
- Pour into the tart cases over the top of the other fillings (be careful not to overflow).
- Place in 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.
- I heated the reserved mushrooms through and put them on the top to decorate after the quiche had been cooked.
- Serve warm or cold, with salad or new potatoes.
© Gluten Free Alchemist
Here’s what you’ll need
We’ve selected some of our best-selling kitchen essentials to help make your leftover quiche a success