Mini Quiches
Makes 36 (dairy, gluten, nuts, peanuts, and wheat free)
Pastry
125g or 4½ oz dairy-free margarine, cubed
255g or 2 generous cups gluten-free flour mix
A pinch of sea salt (optional) and freshly group black pepper
1 egg beaten
Some cold filtered water
Quiche mixture
250ml or 1 cup soya cream
2 eggs beaten
Suggested fillings
Approximately 70g or 1/3 cup of drained and flaked tuna or cooked and flaked salmon fillet
Approximately 6 rashers very finely chopped, cooker bacon
Tiny pieces of cooked broccoli florets
Finely chopped and cooked onions or leeks
Topping
A small amount of grated dairy-free hard cheese or yeast-free cheese or sheep's or goat's cheese if either can be tolerated.
Preheat the oven to 190°C or 375° F
1.
Sieve the flour into a bowl with a pinch of salt, if using, and pepper. Rub the margarine into the flour. Add the beaten egg and enough water to make the ingredients come together into a ball. Knead gently until smooth. Roll out the pastry to a thickness of about 5mm/¼in and cut 36 rounds with a cookie cutter to line the tins.
2. In a bowl, combine the cream and eggs and season to taste with salt, if using, and pepper.
3. Sprinkle a tiny amount of your chosen filling into each pastry case and then fill up with the cream and egg mixture. Top each quiche with grated cheese and bake for about 15 minutes until set. Cool in the tins and eat warm or cold.
4. If you make 12 bigger quiches, extend the cooking time about 25 minutes to ensure that the pastry is golden and the filling puffed up and set.
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