18.Potato Crust Quiche : Glutenfree

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

Ingredients:to serve four

1 lb / 450g potatoes

2 tablespoons olive oil or 2 oz or 50g butter

2 oz or 50g

gluten-free flour mix - fine flour

7 oz or 175g tin salmon or tuna in brine

2 eggs

4 fl oz / 125 ml cream, yogurt or milk

2 oz or 50g grated cheddar cheese

salt and pepper to taste

parsley to garnish


Boil the potatoes until soft, then drain and mash them with theoil and flour.

Spread the potato mixture evenly over the base of the flan dish.

Drain the tinned fish and spread over the top.

Beat the eggs and cream together and season before pouring overthe fish.

Sprinkle the cheese over the top.


gas mark 5 375°F 190°C

Cook for twenty five to thirty minutes or until lightly set andgolden.

Garnish with parsley and serve hot or cold.

Send your comment to the author

Prove you are not a robot:
Scroll Content:
Column Width:
Change the style sheet: compact style accessible style
About this website
Scroll Content: