I love making quiches. I usually bake a big one that will last me a few days. Or I can also freeze a few slices to eat later on. I try not to eat dairy often, but whenever I treat myself to it I prefer to eat goats cheese as I find it much easier to digest.
Many people think making pastry from scratch is complicated, but it’s actually quite simple. Getting the right amount of flour, fat and cooling the dough before baking are my top 3 tips. Blind baking is also very important as it stops the pastry from getting soggy once you add you pie filling.
This time I decided to try something different and made a gluten free pastry for the first time. Buckwheat flour is a great substitute for wheat flour and it’s also very nutritious. I was super happy with the result and will definitely be making this again.