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 the 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!
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!
Here is the quiche crust recipe from the magazine, they also have an online version.
Glutenfree quiche dough
- 2 cups Gluten free All-Purpose Flour
- 1⁄2 tsp. table salt
- 1⁄2 tsp. xanthan gum
- 1⁄4 tsp. baking powder
- 1⁄3 cup (5-1⁄3 Tbs.) cold unsalted butter, cut into pieces; more for the pan
- 1⁄3 cup cold vegetable shortening, cut into pieces
- 1 large egg (makes dough easier to handle)
- 4 to 5 Tbs. ice water
- 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 butter and shortening until the mixture resembles coarse crumbs.
- 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.
- 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. Carefully remove the top piece of waxed paper.
- 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.