Quiche looks so fancy, so beautiful but actually, is so easy to make! Since I do 90% gluten free diet, I created this recipe (after testing with different flours) where I could finally found the best cripsy crust I wanted.
You can fill it with anything you want. My favorites are onion and cheese, mushroom and spinach, goat cheese, spinach and leeks. Sometimes I just check what I have in the fridge and create a new one ;) because kitchen is supposed to be fun, right?
Let's do it!
1 1/2 cup brown rice flour or buckwheat or almond flour
1/2 cup tapioca flour
(or cups of your favorite gluten-free flour)
1/2 cup melted butter (sometimes I have to add more)
1 teaspoon Pink Himalayan salt
5 tablespoons cold water
Whatever you feel like! ;)
1 cup parmesan cheese
Pink Hymalian salt
How to make it:
First you make the crust by mixing all the ingredients together. If you feel the dough is too dry, you can add more butter or water. Mix using your hands. Turn it into a ball and wrap it with cling wrap. But in the fridge for 30 minutes.
Make the filling you want. And blend all the ingredients for the topping together.
Turn the oven to 350º and start bulding the quiche. I like to use those pans you can open on the side, but you can use any round one.
Grease a little bit with butter or olive oil. Divide the dough in two. Use the first half to cover the bottom and the second one to make the sides by pressuring your fingers against the pan wall. Add the filling, then the topping.
Bake for about 20-25 minutes or until the crust turns golden. Yes, you made it!!