One Sunday afternoon I decided to try baking a gluten free quiche filled with parmesan, pancetta, red onion and courgette and what a tasty combination it turned out to be. For the pastry I used a Naomi Devlin recipe, as her gluten free shortcrust always works brilliantly for me, then details of the filling method are listed below.
- 1 quantity of gluten free shortcrust pastry (I recommend the River Cottage Gluten Free recipe by Naomi Devlin, it makes EXCELLENT pastry)
- 250ml semi-skimmed milk
- 125ml double cream
- 4 medium eggs (plus 1 egg for glazing)
- 50g grated parmesan cheese
- 8 rashers of pancetta (100g)
- 1 large red onion
- 1 medium courgette
- Black pepper
- First, some preparation for the gluten free quiche filling. Dice the red onion and cook in a small saucepan over a low heat in a knob of butter. Cook gently and slowly so the onion develops a caramelised flavour.
- Cut the courgette into ribbons using a potato peeler – be careful to get nice long, thick strips. Pan fry these strips briefly for a minute or two to get rid of the excess liquid and then set aside on kitchen towel. Roll up into roses once they are cool enough to touch.
- Chop pancetta into small pieces and cook in a pan to crisp up any fat – you want the pancetta to be slightly golden and crispy. Set aside on some kitchen towel to absorb any excess fat.
- Now to prepare the gluten free shortcrust shell. Take a loose bottom pastry tin and line the base with greaseproof paper and butter the sides.
- Heat oven to 180C (fan oven).
- Roll the gluten free shortcrust pastry out to approximately 0.5cm thick and place into the pastry tin, pressing gently in around the sides of the base. Cut excess pastry off from around the edge of the tin using a sharp knife and use this excess to patch up any holes in the pastry.
- Blind bake the pastry at 180C for 10 minutes (a layer of greaseproof paper over the pastry with baking beans sat on top of the paper).
- Then turn oven down to 160C, lift off the baking beans and greaseproof paper from the top (be careful as the baking beans will be hot). Prick the base of the tart with a fork to allow any trapped air to escape and then brush the pastry all over with a little beaten egg. Then bake for another 10-15 mins at 160C until the pastry is cooked through. It will have shrunk away from the edges of the tin slightly and be a light, golden colour.
- Now to make your filling mix the milk, cream, eggs, black pepper together in a bowl. Add the parmesan, pancetta and onion and mix well.
- Pour the mixture into pastry case, using a spoon to ensure the pancetta and onion and evenly distibuted across the base. Arrange courgettes “flowers” on top, allowing them to sink gently into the mix – try and have some poking out of the surface as this will look pretty when baked.
- Put the filled gluten free tart back in the oven and bake at 160C for 30-40 minutes, until set. It should be golden on top, but not overly browned.
- Once cooked, either transfer to a wire rack to allow the gluten free tart to cool or serve warm. This tart is wonderful either way! Serve with a zesty salad for a light summer lunch, or with new potatoes and peas for a warming meal.