Saturday, June 16, 2012


tennis-ball sized lump of GF flan pastry (see recipe below)
3 eggs
100ml soya/almond milk
3 spring onions
5 green beans
a little diced ham
1/2 tsp paprika
salt and pepper
grated soya cheese (optional)

Press the pastry into a flan dish with your fingers and then flatten to get a nice even base by pressing with the base of a ramekin.  Blind bake in a hot oven until the pastry looks just cooked.

Beat the eggs and milk together with a fork and add in a most of the cheese (if using), and seasoning.  Sprinkle the onions, beans and ham over the part-cooked pastry base and pour over the eggy mixture.  Bake again until the middle of the egg bit is mostly firm, sprinkle again with remaining cheese. Bake until there is no wobble left in the eggy part.  Cut and serve.

Pie/Flan Pastry
I usually make up a load of this and freeze it in usable sized lumps. It doesn't take long to defrost and then makes a home-made quiche quite a quick dinner/lunch.
2 cups GF plain flour/rice flour
1/2 cup chick pea flour
1/4 cup ground almonds
1 tsp baking powder
1/2 tsp xanthum

1 cup marg.
1 egg, beaten with approx. 1/4 cup water

Mix dry ingredients in a large bowl and rub in the marg. Add the egg and water and knead until well combined. If it is crumbly add a little more water - if it then gets sticky add a little more flour.

You should have a soft dough that can be rolled. I find it falls apart more easily than wheat dough, so I roll it out on a silicone baking sheet with a silicone rolling pin, dusted with corn flour.