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Original recipe from fine cooking

Ingredients

Quiche dough
 2 cups gluten free all-purpose flour
 ½ tsp salt
 ½ tsp xanthan gum
 ¼ tsp baking powder
  cup cold, plant margarin (cut into pieces)
 1 large egg
 45 tbsp ice cold water
Quiche filling
 4 large eggs
 1 cup (lactose-free) milk
 ¼ tsp salt
  tsp cayenne or black pepper
 1.50 cups Gruyere cheese
 What ever filling you like

Directions

Quiche dough
1

Grease a 9-inch pie pan with unsalted butter.

In a large bowl, whisk together the flour, salt, xanthan gum, and baking powder until well combined. Using a pastry blender, two knives, or a fork, cut in the margarin until the mixture resembles coarse crumbs.

2

In a small bowl, whisk together the egg and 1 Tbs. of the water until well blended.

Sprinkle over the flour mixture and toss with a fork until evenly combined. Add the remaining water, 1 Tbs. at a time, stirring until the mixture pulls away from the sides of the bowl and starts to come together into a ball.

Shape the dough into a flat disk. Tightly wrap in plastic wrap and chill for 20 minutes.

3

Unwrap the dough and center it on a piece of waxed paper. Place another piece of waxed paper on top.

Using a rolling pin, start in the center of the dough and roll toward the outer edges. Roll out the dough to a uniform 1⁄8-inch thickness.

Remove the top piece of waxed paper. Slide one hand under the bottom piece of waxed paper and center the pie pan over the top of the dough. In one motion, quickly invert the pan and dough. (This will be messy, don't worry, but make sure your working surface is gluten free!)

Carefully remove the top piece of waxed paper.

4

Gently fit the dough into the pan, patching any tears.

Trim the dough 1⁄2 inch larger than the pan rim. Fold the edge of the dough under to create a raised edge and crimp in a decorative pattern.

Chill the crust for 30 minutes before using. Fill and bake as directed in a quiche recipe.

Quiche filling
5

Position the oven rack in the lower third of the oven and heat the oven to 180°C.

In a medium bowl, using a wire whisk, lightly beat the eggs. Gradually whisk in the milk until well combined. Stir in the salt and pepper. (If you're using a high cake tin like my pictures you will need to make 1.5-2x the egg mixture)

6

Sprinkle half of the cheese on the bottom of the dough. Add the rest of the filling on top. Pour the egg mixture into the crust. Sprinkle the remainder of the cheese over the top.

7

Bake until the top of the crust is golden brown, the filling is set, and a knife inserted in the center comes out clean, 40 to 50 minutes according to the original recipe. In my case I get the best results at 160C for 1.5 hours but this can differ per oven and will greatly depend on the height of your pan.

Place the pan on a wire rack and cool for 5-10 minutes before cutting. Serve warm.

Ingredients

Quiche dough
 2 cups gluten free all-purpose flour
 ½ tsp salt
 ½ tsp xanthan gum
 ¼ tsp baking powder
  cup cold, plant margarin (cut into pieces)
 1 large egg
 45 tbsp ice cold water
Quiche filling
 4 large eggs
 1 cup (lactose-free) milk
 ¼ tsp salt
  tsp cayenne or black pepper
 1.50 cups Gruyere cheese
 What ever filling you like

Directions

Quiche dough
1

Grease a 9-inch pie pan with unsalted butter.

In a large bowl, whisk together the flour, salt, xanthan gum, and baking powder until well combined. Using a pastry blender, two knives, or a fork, cut in the margarin until the mixture resembles coarse crumbs.

2

In a small bowl, whisk together the egg and 1 Tbs. of the water until well blended.

Sprinkle over the flour mixture and toss with a fork until evenly combined. Add the remaining water, 1 Tbs. at a time, stirring until the mixture pulls away from the sides of the bowl and starts to come together into a ball.

Shape the dough into a flat disk. Tightly wrap in plastic wrap and chill for 20 minutes.

3

Unwrap the dough and center it on a piece of waxed paper. Place another piece of waxed paper on top.

Using a rolling pin, start in the center of the dough and roll toward the outer edges. Roll out the dough to a uniform 1⁄8-inch thickness.

Remove the top piece of waxed paper. Slide one hand under the bottom piece of waxed paper and center the pie pan over the top of the dough. In one motion, quickly invert the pan and dough. (This will be messy, don't worry, but make sure your working surface is gluten free!)

Carefully remove the top piece of waxed paper.

4

Gently fit the dough into the pan, patching any tears.

Trim the dough 1⁄2 inch larger than the pan rim. Fold the edge of the dough under to create a raised edge and crimp in a decorative pattern.

Chill the crust for 30 minutes before using. Fill and bake as directed in a quiche recipe.

Quiche filling
5

Position the oven rack in the lower third of the oven and heat the oven to 180°C.

In a medium bowl, using a wire whisk, lightly beat the eggs. Gradually whisk in the milk until well combined. Stir in the salt and pepper. (If you're using a high cake tin like my pictures you will need to make 1.5-2x the egg mixture)

6

Sprinkle half of the cheese on the bottom of the dough. Add the rest of the filling on top. Pour the egg mixture into the crust. Sprinkle the remainder of the cheese over the top.

7

Bake until the top of the crust is golden brown, the filling is set, and a knife inserted in the center comes out clean, 40 to 50 minutes according to the original recipe. In my case I get the best results at 160C for 1.5 hours but this can differ per oven and will greatly depend on the height of your pan.

Place the pan on a wire rack and cool for 5-10 minutes before cutting. Serve warm.

Quiche (tested from Fine cooking)