Now this was going to be much harder than expected. I always thought making a gluten-free pie crust would be easy peasy. But this turned out to be wrong. Sure, you can always try using buckwheat flour for its mucus-forming ability and see how it works out. I tried and it worked out quite well, I must say – but the taste of the dough did not at all fit with a quiche Lorraine. Buckwheat flour has a very special, strong and nutty taste which fits much better for sweet baked goods. But using it for a savory pie? No way! That’s how I ended up using a combination of gluten-free whole grain oat flour, brown rice flour and tapioca starch after experiencing several mishaps with trying to make a gluten-free quiche Lorraine.
These are all the ingredients (see photo above) you are going to need for the gluten-free savory pie crust. As gluten-free flours and starches I use whole grain oat flour, brown rice flour and tapioca starch. Psyllium husk powder, locust bean gum powder, egg yolk and vinegar are helping me bind the dough together as it lacks gluten as its glue. As I find the dough to turn out a bit dull if you only add salt, I usually also add pepper, minced garlic and a little bit of shredded Gruyère cheese.
After first mixing all the “dry” dough ingredients you need do add butter to the dough. For me, the quickest way is to take the cold butter out of the refrigerator, crate it and then work it into the flour-mix with my fingertips. I then add the “wet” dough ingredients and very quickly mix it as otherwise the crust might not become flaky.
Next, I scrape the dough out of its bowl, bring it into a square form, wrap it with plastic foil and place it in the refrigerator for about one hour. Of course, you may leave the dough much longer in the refrigerator, if you like. I sometimes leave it there for one or two days before processing it further. This is especially convenient if you are preparing for guests.
As soon as the dough is placed in the fridge, I need to make the filling for the quiche Lorraine. I start with a bacon-onion-garlic-mix which I am frying in a skillet over medium heat.
The bacon-onion-garlic-mix should show a light brown colour when finished frying.
Additionally to the bacon-onion-mix I also need eggs, sour creme, heavy cream, Gruyère cheese, herbs (here: chives), salt, pepper and nutmeg for the filling.
Now the filling is ready. It has a creamy and not too liquid consistency.
After about one hour I take the dough out of the fridge and roll it out. In order to get a crispy pie crust – which is especially a concern with gluten-free doughs – I am always par-baking the dough in the oven for about 10 to 15 minutes. For this matter, it also helps a lot if I use an enameled cast-iron pie plate.
For par-baking, I need to pierce the bottom of the dough with a fork to let the steam out (otherwise the dough bottom would be elevated during baking). Then I place parchment paper on the (raw) dough and beans (or other dry legumes) on top of it and put it in the oven.
After about 10 to 15 minutes I take out the par-baked dough and remove the beans and the parchment paper. I put the filling into the pie shell and put it in the oven for another 30 to 35 minutes.
When finished, take it out of the oven, cut it into wedges and serve with a healthy green salad.
Enjoy your delicious flaky gluten-free quiche Lorraine!
g = gram
ml = milliliter
TBS = tablespoon = 15 ml
tsp. = teaspoon = 5 ml
1 cup = 1 cup [US] = 235 ml = 16 tablespoons (TBS)
1 stick of butter = 1/2 cup = 113 g (= 4 oz. = 8 TBS. = 24 tsp.)
1 pound (lb.) = 0.454 kilograms (kg) = 454 grams (g)
1 ounce (oz.) = approx. 28 grams (g)
1 inch (in or “) = 2.54 centimeters (cm) = 25.4 millimeters (mm)
1 liter = 1,000 ml = 1.0567 US quarts (liquid)
1 quart = 1 US quart (liquid) = approx. 0.946 liters