When you think of a gluten and dairy free meal, quiche isn't something that immediately springs to mind. But quiche is so versatile, you can have it hot with veg, cold with salad or on its own as a snack, that it makes for a great meal. Here is a gluten and dairy free version that tastes like the original.
FOR THE CRUST
30g butter (melted)
2 eggs (beaten)
370g ground almonds
2 teaspoons of sea salt
1/2 teaspoon bicarbonate of soda
FOR THE FILLING
200 ml coconut milk
4 eggs (beaten)
1 large onion
3 garlic cloves
1 tablespoon coconut oil
20 small/mini plum tomatoes (I actually count them out!)
180g cooked ham hock
2 tablespoons chives
Preheat the oven to 170 degrees (Gas mark 4) and pop the (30g) butter in the oven for 5 minutes so that it is just melted and soft but not too hot. Start by making the crust. Add together in a mixing bowl the (370g) ground almonds, (2 teaspoons) sea salt and (1/2 teaspoon) bicarbonate of soda. Beat the (2) eggs in a bowl with a fork then add the melted butter and mix with the eggs. Then add the egg/butter mixture to the mixing bowl of dry ingredients and use your hands to mix the ingredients into a dough. Put the dough in the fridge to cool for 30 minutes.
Whilst waiting for the dough to cool, pour half a tin (200ml) of coconut milk into a mixing bowl. Beat 4 eggs and then add them to the coconut milk., with some ground black pepper for seasoning. This is the basis of the quiche filling. Cut the (20) small tomatoes in half and put in a small roasting dish ready to go in the oven. Chop the (1) large onion, finely chop the (3) garlic cloves and chop the (2 tablespoons) chive.
Once the dough's cooling time is up (30 minutes), place the dough in between two baking sheets and use a rolling pin to roll the crust out to fit a 24 cm baking dish. Keeping the two baking sheets in place, line the baking dish with the crust, pushing the crust into place with your fingers where needed. Blind bake the case, using baking beans if you have any, for 10 minutes. At the same time, put the small roasting dish of tomatoes in the oven for 10 minutes. Once the 10 minutes are up, remove the tomatoes and leave on the side to cool. From the crust, remove the baking beans and the top layer baking sheet and cook the crust for another 10 minutes in the oven.
Whilst the crust is finishing it's final 10 minutes of blind bake, heat up the (1 tablespoon) of coconut oil in a prying pan over a medium heat. Gently cook the garlic clove and onions for 5 minutes until the onions are soft, then remove from the heat.
You are now, finally, ready to start assembling the quiche. Add health the tomatoes (the other half will go on top), onions, garlic, ham hock and chives into the mixing bowl, which already contains the eggs and coconut milk, Take the blind baked crust from the oven and pour the contents of the mixing bowl into the crust. Place the remaining half of the tomatoes on top of the quiche, spacing them out to look pretty. Pop the quiche back in the oven and cook for 35 minutes.