Gluten Free Tomato and Pecorino Quiche

A gluten free quiche is a lovely light dinner to have.  The dilemma for any gluten free cook is the pastry.  How do a make a pastry that is gluten free and actually works?

I had a post last year where I had a complete pastry disaster and to be quite frank it really turned me off making pastry for a little while.  Truly a disaster.

In November last year a wonderful writer who cooks, Shauna James Ahearn, aka Gluten Free Girl created a brilliant gluten free cooking iPad App for Thanksgiving.  She and her husband, the Chef, have created so many wonderful recipes - you must get their book:  Gluten Free Girl and the Chef.  Their blog is the same name - an absolutely wonderful blog.

In their app they have a recipe for gluten free pastry which worked a treat.  One batch of this pastry is enough for two quiche shells.  One for today and one for the freezer or fridge.  I did this and it worked fine after a couple of days in the fridge.

Tomato and Pecorino Quiche

1 pastry shell, baked blind

1 1/2 cups of cream
3 large eggs
1/3 cups of grated pecorino
half a punnet of grape tomatoes or a similar cherry size tomato cut in half length-wise - you may need  more or less depending on the size of your quiche pan
a pinch of freshly ground nutmeg
a pinch of salt
a few grinds of black pepper

Measure the cream out into a large jug or bowl - I use a large pyrex jug to make this mixture in as it is easy to pour.  Break the eggs into the cream and whisk the eggs lightly and add the nutmeg, salt and pepper.  Stir in the grated pecorino cheese.

Pour the cream/egg/cheese mixture into the pastry shell.  Arrange the tomatoes cut side up in concentric circles.

Place in a 160 degree fan-forced oven and let it cook for approximately 20-25 minutes until the quiche is cooked and golden on top.  My test for checking if the quiche is the wobble test:  if needs to be a firm wobble, like a solid jelly, not too watery.  Sounds strange I know but give it a go when you make it.

Once cooked and passing the wobble test, turn the oven off and prop the oven door open with a wooden spoon to let the quiche cool slowly.  It will sink as it cools.

Serve with a salad for a lovely light dinner.

monica@loveglutenfreeaustralia.com