Creamy tomato quiche recipe | Glutenfreewhisk
OH MY GOD, why didn't I tried making quiche earlier. This creamy, gluten-free tomato quiche recipe is so good that I almost ate half of it myself. Loved every bite of it and for 3 days my breakfast was sorted. Loved every bite of this gluten-free tomato quiche. Quiche basically is a French tart which has an egg filling and a buttery outer crust and is savory. I have made it extra creamy and tasty and have used the best tomato topping because they are juicy, a little tangy and a perfect combination with the creamy filling.
I have selected some fresh greenish yellow and some red tomatoes to get this color combination because we don't get any advance heirloom tomatoes here in my city, but this too has worked really well, and I have got this beautiful looking tomato quiche that is even better in taste. I am using fresh tomatoes, but you can use canned tomatoes or even cherry tomatoes to make this tomato quiche recipe. Making a gluten-free quiche was not a challenge for me because I have baked both sweet and savory pie crust in the past as well but the overall experience of baking this beauty successful in the first try was really amazing because this is the first time I have made a quiche. I wanted to do a classic spinach quiche, but I have a better recipe for that, and I will share a potato pie crust spinach quiche/tart.
Generally, a puff pastry base is used but I don't consume gluten and gluten-free options are available nowhere. Also, I love baking my own tart base or crust. Yes, it is time consuming, but I simply love it. Also, if you are not aware of the term blind baking then it is commonly used while baking a pie crust or a tart crust. In this you use beans that you get in the market that you can re-use. These are small stone or bean like thing that can withstand heat. It helps baking a pie crust without it rising a lot because we have added baking soda. You can use a mix of beans like black beans, kidney beans and a few pulses and place spread them dry over your pie crust. Bake and then remove them. But I use a fork and create these tiny indentations all around the pie crust that prevents it from rising.
In one of my recipes earlier that is Gluten-free cherry plum pie, I have shared some best practices on how to handle a gluten-free pie crust. You can check that to get an idea of what to do and what to avoid. I have been using this oat flour and rice flour combination to bake gluten free apple pies, cherry pies and more and this always work. Make a sweet pie crust or make a savory tart crust this feels like the best combination for gluten-free pie crust to me.
For some more savory and healthy recipe ideas you can check this white matar hummus recipe that taste so great that it might become your next favorite go-to hummus fix. You can also check the recipe for these yummy, oil-free and gluten-free baked tofu kebabs, these recipes are perfect if you love snacking on something healthy but tasty or if you are in your weight-loss journey but don't want to compromise with good food.
If you are looking for a pie dish or a tart tin, then I use 9-inch quiche or tart tin, and you can check or order the same. It has a removeable base and is great for making quiche, tarts, pies and even cheesecakes.
This gluten-free cheese and fresh tomato quiche has become my absolute favorite recipe, and I am baking it again and again for sure.
INGREDIENTS
For the gluten-free quiche base
1 cup Oat flour
3/4 cup Rice flour
2 tbsp Cold ghee
Salt, to taste
1 tsp baking soda
Cold Water, to make dough (around 3/4 of a cup)
For the creamy quiche filling
100 ml Cream
90 gm Hung Greek yogurt
120 gm mascarpone cheese
Leftover Tomato liquid or use milk of choice
2 Egg, whisked
1 cheese cube, grated
3 garlic cloves, grated
8-10 fresh oregano leaves, chopped
6-8 fresh rosemary leaves or strands, chopped
1 tsp black pepper
Salt, to taste
For the tomato top layer
Thin slices of yellow and red tomatoes
Black Olives, sliced
Some fresh rosemary strand and a small sprig of rosemary
METHOD -
1. First slice the tomatoes and arrange them on a plate. Remove all the excess water/liquid in a small bowl. Now salt these tomato slices and let them rest for half an hour for all the excess water to drain out. In the meantime, do the following steps.
2. To make the quiche crust. In a bowl, take oat flour, rice flour, salt, baking soda and cold ghee and rub it all well until resembles like breadcrumbs. Now add tablespoons of cold water, that is little at a time and start to make a nice hard dough not very hard but hard enough to roll it out.
3. Make sure you are not over kneading the dough as the temperature of the ghee will drop if you work with it a lot and it will be difficult to handle the dough. Once you get a nice dough freeze it again for 15-20 minutes so that it is firm and ghee does not melt.
4. Now, on a dusted surface (I am using rice flour to dust the surface) roll out the quiche crust using hands and a rolling pin and transfer it to a greased tart tin with a removeable base and make marks using a fork and bake it for 15-18 minutes in a pre-heated oven at 170-180 degree Celsius. You can blind bake it as well using beans, but I am making tiny indentations using a fork.
5. Towel dry the salted tomatoes and collect all the leftover juice.
6. Now make the quiche filling. Take mascarpone cheese and hung Greek yogurt in a bowl and whisk it to make it smooth. Now add whisked eggs, grated cheese, grated garlic, chopped fresh oregano and rosemary leaves, salt, black pepper in the bowl. Followed by cream and leftover tomato liquid. Mix it all gently.
7. Pour this over the baked quiche tart. Smoothen the top with a spatula and arrange yellow and red sliced tomatoes over it. Arrange chopped black olives and s sprig of rosemary in the center. Bake it again in the pre-heated oven for 12-15 minutes at 170–180-degree Celsius. For precaution I have placed my tart tray over a plate in case the egg rises and overflows while baking.
8. Allow it to cool a little. Slice and serve with more fresh rosemary leaves and indulge in this creamy tomato quiche.
Note - I have kept my quiche filling a little thick because I like it that way, but you can dilute it using more tomato liquid or milk of choice. You can even increase the quantity of egg from 2 to 4 if you like it eggier. I wanted it a super creamy savory quiche, so I baked it my way.
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| Creamy tomato quiche | Glutenfreewhisk |
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| Creamy gluten-free tomato quiche | Glutenfreewhisk |
