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!