Gluten-Free Quiche

The traditional open pie from Lorraine is beloved worldwide and can be adapted into a delicious gluten-free quiche. Instead of the usual bread base, a tender, crumbly gluten-free crust is used. Quiche filling can vary widely, from fish or bacon to mushrooms or vegetables. The key ingredient is eggs mixed with rich milk (or cream), along with the gluten-free crust.

Creating a gluten-free quiche version that maintains the delicate, crumbly texture while holding its shape is challenging. Psyllium husk powder proved invaluable in achieving this, acting as a magical agent in gluten-free baking. My goal was not only to eliminate gluten but also dairy from the recipe.

Though cheese is a staple in many quiche recipes, I found the dairy-free version equally delightful. Plus, my crust recipe suits vegan dishes that call for a crumbly base.

For the crust, you’ll need:

• 57g sorghum flour
• 51g buckwheat flour
• 63g chickpea flour
• 129g tapioca flour
• 110g vegan butter or margarine
• 120ml applesauce
• ½ tsp salt
• 3 tsp psyllium husk powder
• spices

In a standard mixing bowl, combine the flours, salt, psyllium husk, and butter until the mixture resembles coarse sand. Then, add the applesauce. You can also add your favorite spices to give it a unique flavor.

Once the dough is well-mixed, press it into a tart pan with a removable bottom for easy removal later. I divided the dough into four equal parts and distributed them into four tart pans. Make the edges slightly thicker to hold the filling well. Prick the bottom with a fork and pre-bake the crusts for 5 minutes in a preheated oven (350°F). This prevents the crust from absorbing too much liquid when you add the filling and ensures it cooks through.

Prepare the filling separately. It can be anything you like. In my case, it included:

• 150g salmon fillet
• leek (half a stalk)
• half a tomato, finely chopped
• 3 eggs
• 240ml homemade cashew milk
• salt and spices to taste

First, sauté the leeks in vegetable oil in a skillet. Transfer to a bowl. In the same skillet, sauté the salmon until lightly pink. Transfer it to the same bowl and break it into small pieces with a fork. Add eggs, milk, spices, and tomatoes. Once the quiche crust is ready, pour in the filling. Bake for 20-30 minutes or until the filling is golden brown. The exact time depends on your oven and the height of your quiche. Once the filling is golden, remove from the oven. Let it cool for a few minutes before removing it from the pan. Quiche can be enjoyed hot, cold, or reheated.