Gluten Free Quiche`

As far back as I can remember, Quiche` was one of the dishes my mother cooked most often. The passion for cooking was definitely not something I inherited from my mother who avoids the kitchen as often as possible. So, it's no surprise that she used to make this often as it's quite a simple and easy recipe to follow. 

The other possible reason why mum used to make this often, is of course dearest brother, who practically lived on scrambled egg (and pizza) most of his life and this must have been one of the few alternative dinners with a combination of both his favorites I suppose... egg and pastry!

Of course, mother's 'allergy' to the kitchen, or so she called it, always led to shop bought pastry, making the  recipe even easier to follow. I, on the other hand, having a passion for cooking, would much rather prepare my pastry from scratch and have found the below recipe to be fantastic! 

I love the fact that there are so many variations of quiche` that you can make: plain, bacon, mushroom, spinach, etc. Although my mother used to make this often, Quiche` still remains one of my favorite bake! 

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Ingredients: 

For the short crust pastry: 

- 250 g gluten free bread flour 

- 125 g butter, cubed

- 70 ml water 

- 1 egg, beaten 

- Ground sea salt 

For the Quiche`

- Short Crust Pastry 

- 6 eggs 

- 1 tsp olive oil

- 1 onion, diced 

- 2 slices of bacon, chopped 

- 250 ml of milk 

- grated cheese

- salt & pepper 

- parsley 

Method: 

Sieve the flour into a bowl. Add the cubed butter and rub into the flour until it resembles fine breadcrumbs. Make a well in the center of the flour and add the beaten egg and water. Quickly work into a smooth dough and leave to stand for 1 hour in the fridge. 

Heat the oil in a small frying pan and add the onion and bacon. Fry until the onion is soft and browned slightly, then remove from heat and allow to cool. In a mixing bowl, whisk the eggs until light and fluffy. Add the milk and continue to whisk. Stir in the onion, bacon and grated cheese. Season with salt and pepper. 

Grease a 10 inch ovenproof dish. Roll out the short crust pastry dough to form a crust. Pour in the egg mixture and top with chopped parsley. Place in a preheated oven at 180 degrees for 30 minutes or until the egg mixture has brown at the top. 

This dish can be served hot or cold. It is also recommended as finger food for parties.