GLUTEN-FREE SHORTCRUST
So delicious you wouldn't even know it's gluten-free!
The gluten-free crust perfect for quiches is both easy to make and handy to use. With easily sourced ingredients, it is a great choice to get you started with quiche making if you are gluten intolerant. With that said, this crust is really worth a try either way, as it brings a hearty note from the buckwheat to the mix, which I found very interesting
Enough for a 20–24 cm (8–9½ inch) quiche pan
INGREDIENTS
50 ml (1.7 fl oz) olive oil
100 ml (3.4 fl oz) lukewarm water
200 g (7 oz) buckwheat flour
50 g (1.8 oz) ground almond or hazelnuts (almond meal)
¼ tsp salt
MISE EN PLACE
Measure the ingredients and sift the flour.
Note: This crust does not need to be blind-baked and should be lined in the quiche pan only once you have all your ingredients and filling ready. Lining the crust too early in the pan may cause it to dry and possibly crack.
METHOD
Place the buckwheat flour and almond meal in a large bowl, add the salt, and stir to combine with a wooden spoon. Then, drizzle the olive oil over the flour and continue stirring with the spoon in a circular motion until incorporated. Follow up by adding the water bit by bit, stirring constantly until you get a crumbly mixture.
From here, you can use your hands to clump the mixture together until it forms a ball of cohesive dough. Flatten the dough into a thick disk, wrap it in plastic film, and let it rest in the fridge to firm up slightly while you prepare your garnish.
Remove the shortcrust from the fridge when ready to line your quiche pan.