| For the filling 150g cheese 300g bacon 350g cherry tomatoes 150ml almond milk 60g olives (sliced) 5eggs | For the pastry 200g rice flour 100g unsalted butter 100g ground almonds 6tbsp cold water 1 egg |
The first step is to slow roast the cherry tomatoes. Cut them in half and place them on a baking tray lined with baking paper. Put them in the oven at 60c (140f) for 4 hours. This will dry out the tomatoes and help to ensure you do not have too much liquid in the quiche.
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To make the pastry, start by placing the butter and flour into a large mixing bowl. With your hands rub the butter into the flour until it resembles breadcrumbs. Next add the ground almonds and continue to rub the mix together.
Then add the water and egg before quickly mixing it all together with your hands. Once combined you should be able to shape the dough into a ball. Wrap this ball of dough in cling film and leave in the fridge for several hours.
After about 4 hours (more time if you have it to spare) take the dough out of the fridge and roll flat. The thickness is up to you. Place the dough into the baking tray, lining it completely. Ensure there are no gaps in the dough! Blind bake the pastry in the oven at 180c (356f) for 20 - 25 minutes. You want the pastry to be golden brown, not just light brown.
While the pastry is baking cut the bacon into small slices and fry until crispy. Once the bacon bits are crispy pat them dry with kitchen towel to remove any moisture.
Now you need to put the grated cheese, crispy bacon, dried tomatoes and chopped olives in the pastry tray. I like to do it in layers: tomatoes, cheese, bacon, olives then tomatoes, bacon, olives, cheese. Mix 5 eggs and the almond milk together as though you were going to make scrambled eggs. Carefully pour the scrambled egg/milk mixture into the pastry over the other ingredients. Make sure you do not spill any over the edges as this will make an unfortunate mess when cooking.
Put the quiche back in the oven at 170c for about 30 minutes. Serve warm or leave to cool and serve cold.
Then add the water and egg before quickly mixing it all together with your hands. Once combined you should be able to shape the dough into a ball. Wrap this ball of dough in cling film and leave in the fridge for several hours.
After about 4 hours (more time if you have it to spare) take the dough out of the fridge and roll flat. The thickness is up to you. Place the dough into the baking tray, lining it completely. Ensure there are no gaps in the dough! Blind bake the pastry in the oven at 180c (356f) for 20 - 25 minutes. You want the pastry to be golden brown, not just light brown.
While the pastry is baking cut the bacon into small slices and fry until crispy. Once the bacon bits are crispy pat them dry with kitchen towel to remove any moisture.
Now you need to put the grated cheese, crispy bacon, dried tomatoes and chopped olives in the pastry tray. I like to do it in layers: tomatoes, cheese, bacon, olives then tomatoes, bacon, olives, cheese. Mix 5 eggs and the almond milk together as though you were going to make scrambled eggs. Carefully pour the scrambled egg/milk mixture into the pastry over the other ingredients. Make sure you do not spill any over the edges as this will make an unfortunate mess when cooking.
Put the quiche back in the oven at 170c for about 30 minutes. Serve warm or leave to cool and serve cold.
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