I’ve never before cooked quiche in my life, gluten free or otherwise. I always thought it would be ridiculously complicated, and would end up a crumbling mess and waste of my time. But, when I was sent a gluten free pastry mix to try from the fab gluten and wheat-free bakery Oast To Host, I knew the time had come for me to give it a go. I had previously tried their millionaire’s shortbread tart and loved it – in part, thanks to the perfectly buttery and soft pastry – so had high hopes for this mix.
While it did take a bit of time to make, thanks to various stages of baking and cooking (and quite a bit of washing up), it was also surprisingly easy. The pastry mix packet has easy to follow instructions, and once added with a few basic extra ingredients, made a dough that was really nice and simple to work with.
For a filling, I looked online for some inspiration and ended up coming up with a combination and recipe of my own – goat’s cheese, butternut squash, and rocket. Not only was I super impressed with how it looked once it came out the oven, but the whole thing tasted fantastic, too – the filling was a great combination of flavours and textures, while the pastry was light and had a perfect texture. Even my non-gf boyfriend, who is usually very critical of gf bread and pastry goods, heralded it a great success, and asked when we could have it again. This isn’t a paid for post in the slightest, but I was so pleased, I thought I’d share my recipe – especially as by writing it down here I now have somewhere to remind myself exactly what I did when I come to make it in future!
Gluten Free Goat’s Cheese, Squash, and Rocket Quiche
For the pastry:
195g pack Oast to Host gluten free pastry mix
Pinch of salt
3 tbsp water
For the filling:
150g goat’s cheese
70g butternut squash
100ml whole milk
1 tbsp oil or several sprays of FryLite
1. Preheat the oven to 180 degrees C. Dice the butternut squash, drizzle/spray with oil, and roast in the oven for 30 minutes.
2. While the squash is cooking, make the pastry according to the packet instructions and roll to a few millimetres’ thickness. Line a quiche tin with baking paper, and place the dough inside, pushing up around the edges. Use a knife or scissors to carefully cut off any extra pastry hanging over the top, and use it to patch up any cracks or holes in the case.
3. Place a layer of foil over the top, and weigh down using baking beans. If you don’t have these, you can use dried rice or pulses, or coins (just make sure you leave them to cool before you put them back in your wallet after!). Put in the oven and cook for 25-30 mins, until the pastry looks golden.
4. As the pastry is cooking, prepare the filling ingredients. Finely chop the onion, and fry in a drizzle/sprays of oil until it is soft and golden. Then, add in the rocket and cook until wilted. Remove from heat.
5. Dice the goat’s cheese. In a bowl, whisk the milk and eggs, then add the onion, cheese, squash, and rocket. Stir until it’s well combined.
6. When the pastry is cooked, remove from oven. Take off the foil, and carefully pour in the filling mixture until it reaches just underneath the rim. Reduce the heat in the oven slightly to 170 degrees C, and place the quiche back in the oven. Cook for 30-35 minutes, until the filling is slightly set (dip a knife or skewer in and it should come out clean).
7. Serve, and enjoy!
You can purchase the Oast to Host pastry mix from their website here.