Bacon and Ricotta Quiche #glutenfree #glutenfreerecipe #glutenfreecooking #quiche

This is an easy, homemade, savoury dish where you can simply use leftovers from your fridge.. Today I am using mushrooms, chard and ricotta cheese. You can replace  these with baby spinach, blue cheese, zucchini, or anything else you may find in your fridge. This quiche can be served hot or cold and the leftovers are great to pop into a lunch box with a small salad. Why not make some extra dough as it can be used to make desserts as well. (Please check for more recipes to come)

Pastry

Ingredients:

180g Butter
2 cups gluten-free Plain Flour
1 Egg, lightly beaten 
1/4 cup Iced Water
1 teaspoon Sugar
Pinch of Salt 

Place flour, salt, sugar and butter into a large bowl.
Rub butter into the dry ingredients with your fingers until mixture resembles crumbles. 
Pour the beaten egg and iced water into the mixture. 
Mix well with the wooden spoon, then knead gently until smooth. 
Wrap in plastic and refrigerate for about 20 minutes.
Spray a 24cm round loose-base flan tin (4-5cm depth) with oil spray. 
Roll the pastry dough between 2 sheets of baking paper. 
Lift pastry into the tin and ease the pastry into the side of the pan, trim edge. Use fork prick the base. Refrigerate about 20 minutes.
Preheat oven to 180C.

Filling

Ingredients:

2 Rashers Bacon, de-rind and diced
1 cup Mushrooms - sliced
1 cup Chard 9Rainbow Spinach) - sliced
1 Onion - sliced
2 cloves Garlic, finely chopped
1/3 cup White Wine
3 Eggs
1 cup Milk
2 tablespoons gluten-free Self Raising Flour
1/3 cup grated Cheddar Cheese
1/2 cup Ricotta cheese - crumbled
1/2 cup crispy gluten-free Bread Crumbs*
30g Butter
1 tablespoon Flat Parsley - chopped
Salt, Pepper

Topping

1/3 cup crispy gluten free bread crumb, extra*
1/3 cup grated cheddar cheese, extra

Heat the butter in a pan. 
Add onion, garlic, bacon, mushroom and chard.
Stir fry until caramalised. 
Add white wine and cook for 2 minutes. 
Remove from the heat and keep aside.

Take the pastry base from the fridge and put into the oven for 10 minutes.
In a large bowl, lightly beat eggs and milk. 
Add the cooked ingredients to the egg mixture (Do not worry if they are still hot). 
Add ricotta, cheddar cheese, bread crumbs, parsley, seasoning and flour. 
Combine well. *Remember that the bacon and cheese are salty so don't add too much salt.
Pour the mixture into the pastry shell.
Top with extra cheese and bread crumbs. 
Put back to the oven and bake in 170C for 25-30 minutes until golden brown.
Serve hot or cold with the tomato sauce, sour cream or yoghurt.

* This is same as gluten-free bread crumbs we have shown you on our blog - use the food processor to  make the gluten-free crumbs. Do not crumb too finely, bake in oven until crispy. 

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