Gluten free quiche is one of my favourite summertime staples, and what better way to enjoy it than with a burst of seasonal, summertime veg?
British asparagus is in season and until June we can enjoy those fat, green stalks which are bursting with flavour. I love asparagus – it’s one of my favourite vegetables, so I decided to celebrate British asparagus season with a seasonal, gluten free quiche. I actually got the idea for the brie and asparagus combination from Johns of Instow, who sell one like this of their own, and thought I’d give it a try with a big fat slab of brie I had picked up at Aldi.
Now, gluten free pastry can be a bit of a faff, so I did cheat a little by using the Genius ready roll frozen shortcrust gluten free pastry. My favourite gluten free pastry I’ve ever tried is by Baked To Taste, but this was a bit of a last minute decision and Genius’ pastry was all they had in Sainsbury’s. There is nothing wrong with that though – it rolled out well with a little extra flour, was pretty pliable and create a nice, flaky base for my gluten free quiche.
I also had a little leftover pastry, so I made some mini quiches with brie and smoked streaky bacon in them, and they were equally delicious. To be honest, I wanted to bundle the whole lot up in Tupperware and go have a picnic, but the weather was awful so we settle for the gluten free quiche fresh out of the oven instead, and it was delicious.
I know a lot of quiches use double cream, but I wanted to make my gluten free quiche a bit lighter, so I just opted for milk and eggs. I did use some butter to lightly fry the asparagus though, to add a little richness and flavour to the filling. The brie made up for the lack of cream – I covered the bottom in thick slices of brie and it went all gooey and delicious in the oven!
I have not done much baking with gluten free pastry so I was really pleased with how this gluten free quiche turned out. I think ready made gluten free pastry does make life so much easier and it meant making this quiche only took about 20 minutes, plus the cooking time. If British asparagus is not in season, you could try it with tender-stem broccoli instead, which I think would be equally delicious, and still have that gorgeous, vibrant green colour.
So here is the recipe, I hope you enjoy it and have a go! You could serve this with fresh salad as part of a picnic, or with lightly steamed veg and sweet potatoes hot from the oven. It also is a great lunchbox idea for when you’re fed up of gluten free sandwiches, or want something a bit different.
- 1 pack Genius gluten free ready roll shortcrust pastry, defrosted
- 350 g British asparagus
- 100 g ripe brie
- 1 tbsp butter, plus extra for greasing
- 3 large eggs
- 150 ml full-fat milk
- Salt and pepper
- Preheat the oven to 200'C / Gas 6 /400'F
- Thoroughly defrost the gluten free pastry the night before. Remove from the pack and knead until pliable. Dust a little flour on the work surface and rolling pin, and roll out the pastry until it is about the thickness of a £1 coin.
- Grease the quiche dish (I used a 9.5 inch/25cm quiche dish) well with butter, then line it with the pastry. Do not trim the edges.
- Line the pastry with baking paper and then use rice or baking beans on top. Place in the oven for 10 minutes, remove the paper and beans, and then bake for another 5-10 minutes until the pastry is an even, golden colour. Remove from the oven and turn the oven down to 160'C / Gas 3 / 325'F.
- Trim the tough ends of the asparagus (do this by holding each end of the stalk, about 2 inches from the end, and bending - the asparagus will naturally snap in the right place) and then slice the stalks diagonally. Leave 4 stalks un-sliced for decoration.
- Melt 1tbsp butter in a pan and fry the asparagus in it for about 5-6 minutes. Remove from the heat.
- Slice the brie and arrange evenly over the bottom of the pastry case. The evenly distribute the asparagus over the top.
- In a separate bowl, whisk the milk, egg, salt and pepper together and then pour into the pastry dish, being careful not to let it overflow. Arrange the four asparagus stalks in the centre, and then carefully place in the oven.
- Bake for around 50-60 minutes, until the filling has set. Remove from the oven and allow to cool a little - then either slice and eat hot, or allow to cool completely and eat cold. Store in the fridge.