When I first started experimenting with gluten free baking (and cooking) it certainly wasn't a choice. It's just slightly harder than regular baking and somehow those one or two extra steps seem to make a huge mental difference. Also, balancing the proportions is more difficult and the result is slightly less regular. I like to bake, though, and I like a challenge, so I've persevered.
I also like quiche. A lot. Now, pie crust can be a bit tricky, but mostly my reservations have always revolved around the keep-it-in-the-fridge waiting period. When I want my crust, I want it now! And this was even before the gluten-free days. Needless to say, quiche hasn't ever been part of my repertoire. Rather, it's been something that I save for special occasions. I'll break it out for a Boxing Day lunch, or a girls day out brunch.
But then, oooh, but then.... Buried deep into a message board discussing easy gluten free lunches, was a recipe. An easy recipe. A fast recipe. Dare I say it? It's even a healthy recipe.
The crust is made from chickpea flour and olive oil. The recipe suggests blending it in a blender, but that's too much mess for me so I simply use my pastry cutter and it works just great. An even easier alternative, if you don't have a pastry cutter, would be just using a couple of knives to cut it. Then, you press it into the pan, bake it up for a few minutes and presto! You've got pie crust. While I don't think that this would work for sweeter fare, here the savory flavour meshes perfectly with whatever herbs I happen to toss into the filling.
Throw in the fact that, in addition to being delicious for supper, it's filling enough that there's always leftovers for lunch the next day. It's become one of my favorite go-to quick meals.
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