Freefrom Artichoke and Spinach Quiche
Corn, gluten, nightshade, nut, peanut, sesame & wheat free; can be egg, lactose, milk & soya free
A quiche is a bit of a disaster area for anyone with any of the classic allergies or intolerances - diary, wheat/gluten or egg - as a ‘normal’ quiche contains substantial quantities of all three. You can make a very satisfactory quiche filling with non-dairy milks and gluten-free pastry with one of the many alternative flours and non-dairy spreads - but there is really no way that you can get the true texture of a quiche without the eggs. However, the mixture that we have used - cream cheese and milk - does make for a very pleasant and tasty flan with a good texture - even if it is not quite the same as a classic quiche.
- 300g / 10½ oz flour - you can use your own favourite gluten-free flour, a proprietary mix such as Doves Farm or 200g / 7 oz gram flour with 100g / 3½ oz rice flour - well sifted
- 150g / 5½ oz butter or dairy-free spread - we used Pure
- 50-75ml / 1.5-2.5fl oz ice cold water
- 3 rashers (slices) of back bacon
- ½ tbsp olive oil
- 4 tinned (canned) artichoke hearts
- large handful of fresh baby spinach leaves
- 4 eggs
- 400ml / 13fl oz cow, goat, sheep, soya or oat milk
- sea salt and freshly ground black pepper
substitute 300g / 11oz soft cream cheese (cow, sheep, goat or soya) for the eggs
reduce the amount of milk to 250ml / 8fl oz
- Put the flour in a food processor with the butter or spread and whizz till it has the texture of breadcrumbs.
- Add the water and whizz again briefly.
- Remove from the processor, roll into a ball and wrap in clingfilm and chill for 15 minutes.
- Meanwhile heat the oven to 180C/350F/Gas Mark 4.
- Roll out the pastry and line a 20cm / 8" flan dish.
- If the pastry crumbles just use pieces to patch.
- Line with greaseproof paper, weight with beans and bake blind for 15 minutes.
- Remove the paper and beans and continue to cook for a further 15 minutes or until the pastry is crisp.
- Cut the bacon into small dice.
- Heat the olive oil in a pan and fry the bacon pieces briskly until they are crisp and tanned but not burnt.
- Drain the artichoke hearts and cut into quarters.
- Mix the artichokes hearts, spinach and bacon well and strew over the bottom of the flan dish.
- Beat the eggs in a bowl and add the milk.
- Season with sea salt and freshly ground black pepper.
- Pour the milk mixture over the vegetables and bacon in the flan dish and bake for 30 minutes or until the flan is slightly risen and firm to the touch.
- Allow to cool slightly before serving.
- Proceed as above until the eggs.
- Instead of eggs, put whichever soft cream cheese you can eat (cow, goat, sheep or soya) in a food processor and add 250ml / 8fl oz of whatever milk you can use (cow, goat, sheep or soya) and purée.
- Season lightly (depending on how salty the cream cheese you are using is) and pour the mixture over the vegetables.
- Bake for 20-30 minutes or until the top of the flan is lightly browned.
- Cool slightly before serving.
Serves 6 - per portion
500cals - 15g protein
31g total fat - 16g sat / 10g mono / 2g poly
42g carbohydrate of which 4g sugar
2g fibre - 443mg sodium / 1.1g salt
Good Source of: Vitamins B6 & B12, calcium
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