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There are a few things which I have not been able to find gluten free which taste similar to their original gluten containing forms. These products include croissants, soesjes (dutch pastry which is most similar to cream puffs) and quiche. My last attempt at baking a quiche was edible but the dough did not resemble quiche in any way!

When I visited the Gebaksjuwelier for a high tea, I found a gluten free magazine containing tips and tricks for baking a perfect gluten free quiche. My interested was immediately spiked, could these few tips really help? It turned out they can!

gluten free quiche 2
My first quiche

Their most important tip: cutting the butter into the flour mixture without
melting it and then using ice water when mixing the crust. This is pure chemistry; the cold fat will separate the flour and when baking the melting of the cold fats will create air pockets resulting in a way better texture!

Over the years I have tweaked this recipe and gotten more creative with the fillings! What I love about quiche is that you can add any vegetables, meats, cheeses and most of the time it will be a great combination. This is definitely one of my go-to recipes to get rid of left-over’s!