Gluten Free Quiche with Spinach & Leek

Gluten Free Quiche with Spinach & Leek

Why not enjoy making this delicious, easy quiche recipe that is simple and full of flavour.

Serves: 10

Ingredients:

• 100 g unsalted butter, cold, plus extra for greasing.
  
• 200 g gluten-free plain flour, plus extra for dusting.
• 2 rashers of higher-welfare streaky bacon.
• 2 cloves of garlic, peeled.
• 2 medium leeks, trimmed.
• Olive oil.
• ½ a bunch of fresh thyme.
• 100 g spinach.
• 45 g Cheddar cheese.
• 3 large free-range eggs.
• 3 tablespoons crème fraîche.
• Sea salt.
• Freshly ground black pepper.

Method:

• Preheat the oven to 180ºC/350ºF/gas 4. Grease a 22cm loose-bottomed tart tin with a little butter, then set side.
• Sieve the flour into a large bowl, then rub in the butter with the tips of your fingers until the mixture resembles breadcrumbs. Add 6 tablespoons of cold water, stirring with a knife until it forms a rough dough. Use your hands to bring it together into a ball, then wrap in cling film and pop in the fridge for around 30 minutes to rest.
  
• Meanwhile, make the filling. Finely slice the bacon, garlic and leeks. Add the bacon and garlic to a large pan with a splash of olive oil over a medium heat. Pick in the thyme leaves and cook for around 2 minutes, or until lightly golden, stirring occasionally.
• Stir in the leeks, turn the heat down to medium–low and cover. Cook for a further 20 minutes, or until softened, adding the spinach for the final minute to wilt. Tip the veg and bacon mixture into a large jug. Grate and add the Cheddar, then add the eggs, crème fraîche and a pinch of salt and pepper. Stir well, then set aside.
• On a flour-dusted surface, roll out the dough to roughly ½cm thick. Carefully place into the tart tin and push it into the sides (don't worry if it breaks – patch up any holes with spare pastry). Trim and discard the excess. Place a double layer of clingfilm on top and fill the tin with baking beans or uncooked rice.
• Place the tin on a baking tray, then pop in the hot oven for 10 to 12 minutes, or until lightly golden. Remove the beans and clingfilm, then return to the oven for a further 8 to 10 minutes, or until golden.
• Pour the filling into the baked pastry case, then return to the oven for 10 to 15 minutes, or until the filling is almost set.
• Leave to cool slightly, then carefully remove the tart tin and serve alongside a crisp, green salad.