17.Other Quiches : Glutenfree

Prepare the pastry case and the custard in the same way as for quiche lorraine.

Vary the filling to provide variety.

Spinach and cream cheese:

For the filling clean 2 lb of fresh spinach leaves and cook with 1 oz of butter in a heavy saucepan for 8 minutes. Stir from time to time.

Use cream cheese in place of the double cream in preparing the custard.

Leek and celery:

For the filling clean 2 medium leeks and 1 stick of celery.

Slice these into thin rings and cook with 1 oz of butter in a heavy saucepan for 8 minutes. Stir from time to time.

Mushroom and tomato:

For the filling slice 6 oz of fresh tomato and 6 oz of fresh button mushrooms and place in the pastry case.

Flaked fish:

For the filling use 6 oz of any cooked and flaked fish. Tinned tuna and tinned salmon both make an excellent quiche.