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.
Broccoli, leek and goats cheese quiche with buckwheat pastry
- Prep Time: 10m
- Cook Time: 50m
- Serves: 6
Ingredients
Pastry
- 1 1/2 cups buckwheat flour
- 1/2 cup almond flour
- 2 tablespoons arrowroot flour
- 90 grams organic butter (cold and diced)
- 2 tablespoons water
- 1 pinch salt
Filling
- 2 cups broccoli florets
- 6 asparagus
- 1 leek thinly sliced
- 100 grams organic goats feta cheese crumbled
- 8 organic eggs
- 1 cup almond milk
- 1/2 teaspoon salt
- black pepper
- olive oil
Instructions
- To make the pastry combine all the ingredients in a bowl or food processor (I used the latter) and mix until a dough is formed. Place the dough in the fridge for 30 minutes
- Lightly steam the broccoli for 4 minutes and the asparagus for 2 minutes.
- Heat some olive oil in a frying pan and cook the leek for a few minutes until it’s soft
- Preheat the oven to 180 C
- Take the chilled dough out the fridge and press it into a baking dish using your fingers. Prick it a few times with a fork and blind bake for 10 minutes
- Whisk the eggs and almond milk in a jug or bowl. Add the salt and cracked pepper
- Place the vegetables and cheese in the blind baked crust the top with the whisked eggs.
- Bake for around 40 minutes until the top is golden
- Serve warm with a salad on the side
this looks so beautiful ! I am totally trying it soon; well done !
Thanks Alan! It was delicious :)