Asparagus, Leek and Bacon Quiche #glutenfree #glutenfreerecipes

This beautiful quiche is perfect for a main meal when served with salad or cut into small pieces and serve as finger food at your next gathering or party. You can add prawns, other cold meats, and any other vegetables you wish for a variation of the quiche.

Pastry  

Ingredients:

180g Butter - room temperature
2 cups gluten-free Plain Flour
1 Egg - lightly beaten
3 tablespoons Iced Water*
1 teaspoon Caster Sugar
Pinch of Salt
* You may need extra iced water if the pastry is too dry. Add more flour if too wet... the pastry must not crumble or stick on your hand after kneading.

Method:

Spray a large pie plate with olive oil spray.
In a large bowl, rub the butter, salt, sugar and flour with your finger until the mixture resembles breadcrumbs. 
Add egg and iced water, stir with a knife or spatula until the mixture comes together. Then knead the pastry until smooth.
Place the pastry between baking paper, roll until large enough to line the pie plate. 
Lift into the pie plate and ease into the sides, trim edge. 
Prick the base with fork and refrigerate about 20-30 minutes.

Filling

Ingredients:

3 rashers of Middle Bacon - rind removed,diced
1 Leek - sliced finely
1 cup fresh Asparagus - diced
4 eggs- lightly beaten
3/4 cup Milk
1/3 cup Thickened Cream
1 cup Cheddar Cheese
30g Butter
Salt, Pepper

Method:

Preheat oven to 180C.
Heat butter in pan. 
Saute leeks and bacon for about 4 minutes or until onion is soft. place aside and allow to cool.
In a large bowl, beat egg, cream and milk together. 
Add leek, bacon, asparagus, seasoning and half of the cheese.
Place the pastry into the oven and bake for about 12 minutes. You don't need to use any beads or rice to cover the pastry base as it is only in oven for 12 minutes. 
Pour all the filling mixture in the pastry and add remaining half of cheese on the top. 
Bake for about 45 minutes or until set in the middle.
Serve hot or cold.

Tips:

• The filling can be poured directly into the uncooked pastry shell and baked for about 1 hour. But the bottom may be a little under-cooked if the pastry too thick. So it's best to bake the pastry 12 minutes first. 

• Serve with tomato sauce or sour cream.

Contact: lee.leehocklai@gmail.com