Quiche Recipe For A Wheat Free Diet
On and off I go on wheat free diets and seek out wheat free recipes. I actually find it far eaasier than any other diet I have ever done (such as low fat or calorie counting). I am not actually doing it to lose weight – more because it makes me feel better, although a little weight loss is a welcome side effect.
Going wheat free is easy because it is simple. When cooking there are plenty of options for wheat free recipes. When choosing food I simply discount all food including wheat – biscuits, cakes, pastries, pasta etc, I do not have to have an argument with myself as to whether there are too many calories / too much fat. It is simply an all or nothing – a bit like giving up smoking or going teetotal – but possibly easier than either of those!
Quiches For a Buffet
However it can be inconvenient. Whenever I have done a buffet dinner in the past I have always cooked quiches. Quiches are very easy to make and there is much variety in the fillings and you can cook several at a time with the same basic ingredients – pastry, eggs and cheese but some variations on herbs and fillings – Cheese and Tomato, Goat’s Cheese, Roast Pepper Quiche and other quiche recipes
Using Rice As a Quiche Base
This buffet I was preparing for, came round when I was in a wheat free phase. So I thought about alternatives and remembered a suggestion a friend had made about using rice pressed down as a base – so decided to give it a try. Much easier than making pastry too!
I had a look around on the internet too and discovered plenty of examples of people doing this – although many people mixed in an egg and maybe even some cheese into the rice to bind it. I tried it without an egg and it was fine. I suspect that may be more useful if you were to use cold rice but I cooked the rice especially and simply pressed it down. The starch in the rice made it stick together OK and it made a perfect base once it was baked in the oven for for 15 minutes
I enjoyed the taste very much. It is much lighter than pastry and of course much lower fat. And you can make your favourite quiches in just the same way.
Use a Fixed Base Quiche Tin
One word of warning, though – don’t use a lose bottomed quiche or cake tin. The rice doesn’t hold together as solidly as pastry so the egg mixture will run through a little – and if you have a lose bottomed tin it will run right out of the tin. (Yes – I did have this happen to me!)
How To Make Quiche With A Rice Base
- 200g / 7oz white basmati rice
- Your avourite quiche filling quiche filling
- Place the rice in a saucpan and wash in cold water
- Cover in boiling water to about an incdh (2.5cm) above the rice
- Bring back to the boil
- Stir once
- Reduce heat to a simmer
- Cook for 15 minute sor until water is absorbed and rice is soft
- Meanwhile grease a quiche dish or cake tin
- Preheat the oven to 180 degrees C
- When the rice is cooked tip intoi the quiche tin
- Press down with the back of a sppon and ensure it is spread evenly
- Bake in the oven for about 10 minutes
- Meanwhile prepare the quiche filling
- Remove from oven and add the quiche fillings
- Return to the oven and bake following the recipe instructions
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