17.Other Quiches : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

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.