Made with Xanthan Gum


375g plain gluten free flour

1 ½ tsp Xanthan Gum

1 tsp sugar

½ tsp salt

250g unsalted butter (cut into 1cmcubes)

150 ml cold water


150g broccoli

150g asparagus

6 large eggs

100ml milk

1tbsp chopped fresh dill

1tbsp chopped fresh basil

300g smoked salmon

3 spring onions

Salt, pepper

The recipe is
Gluten Free


In a large bowl, whisk together the gluten-free flour blend, sugar, xanthan gum and salt.

Add the cold (from fridge) cubed butter and toss it in the flour until each piece is coated.

Squish each cube of butter between your fingers to form small, thin sheets of butter and toss them again with the flour.

Add the cold water and mix well.

Work the dough until it comes together.

Wrap the dough in cling film and put to chill in the fridge for about 30 minutes.

After 30 minutes take your dough from the fridge and start to work it with a rolling pin. Shape it in a rectangle and fold the dough in the “letter fold”: the top third down towards the middle and the bottom third up over it. Fold the dough for 4-6 times. Put in fridge for 15 minutes more.

Preheat the oven to 200C/180C Fan. Lightly dust a work surface with flour and roll the pastry out to the thickness of 0.5 cm and 6cm larger than the diameter of the tin. Lay the pastry in the tin, pushing it into the edges, leaving the excess pastry hanging over the edge.

Prick the pastry all over with a fork and line with baking paper. Add a layer of baking beans and bake blind for 15 minutes. Remove from the oven, lift out the paper and beans and return the pastry case to the oven for 10 minutes. Turn the oven down to 180C/160C Fan.


Put a steamer over a saucepan of boiling water. Add the broccoli and asparagus and steam for 5 minutes. Drain well and leave to cool.

Beat the eggs in a bowl with the milk and herbs and season well with salt and pepper.

Arrange the broccoli and asparagus in the baked pastry case. Flake over the salmon and scatter over the spring onions.

Carefully pour the egg mixture over the salmon filling and bake in the oven for 30–35 minutes or until just set. Trim away the excess pastry with a sharp knife.

Leave the quiche to cool slightly, then remove from the tin and cut into slices.

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