Ahh, the sun is shining, school is out and picnic season is upon us! For most people that’s a simple matter of slapping something between two slices of bread, wrap it in foil and leave the house. For some of us it’s a bit of a nightmare and you find yourself grazing on nuts or fruit on days out. So why not make up a batch of gluten-free mini quiches and pop some in the freezer for upcoming days out.
These are pretty easy to make. I made up a batch of my shortcrust pastry recipe, though I found that the first batch was impossible to work with so I added a full teaspoon of xanthan gum to the second and it was much more successful.
I lined 6 well-greased deep tartlet tins and put them in the fridge for an hour or so to firm up the pastry. I don’t like making pastry on hot days but sometimes there’s no choice. Meanwhile, sautée a finely sliced shallot and a small packet of bacon pieces and lightly steam a few florets of broccoli, which you then dice into small pieces.
Next, beat three medium eggs with 250ml of single cream. Season and add your herbs of choice, oregano and basil were looking good in my herb pots that day. Distribute the bacon and veg mixture between your lined quiche tins and then pour over the egg mixture.
Put the tins on a tray and place in the middle of preheated oven at 160C (fan) or 180C (regular) and bake for 25-30 minutes until they are golden and set. Let them cool completely in the tins before you remove them. Gluten-free pastry is not quite as robust as regular, so do be careful when easing them from the tins.
You could, of course, make this as a regular sized quiche, I just like these dinky individual ones as they’re ideal for picnics or lunch boxes. As I’m the only gluten-free member of the household, it’s also very useful to have a few of these in the freezer for those occasions when the others request a pizza night.