Gluten-free baked to order

Being gluten-intolerant doesn’t mean missing out on the pleasures of a savoury quiche, slice or pie straight out of the oven.

BACON, CHIVE & POTATO QUICHE

PREP + COOK TIME 1 HOUR 50 MINUTES SERVES 6

20g butter, melted

200g Kipfler potatoes, peeled

2 teaspoons olive oil

1 medium onion (150g), chopped finely

4 rindless gluten-free bacon slices (260g), chopped coarsely

3 eggs, beaten lightly

1 cup (250ml) pouring cream

1 cup (240g) firm ricotta

1/3cup (25g) finely grated parmesan

2 tablespoons finely chopped chives

GLUTEN-FREE SHORTCRUST PASTRY

375g packet gluten-free pastry mix

125g cold butter, chopped coarsely

2 tablespoons tamari

2 tablespoons extra virgin olive oil gluten-free plain flour, for dusting

1 Preheat oven to 180°C/160°C fan. Grease a 5cm deep, 24cm round loose-based tart tin with melted butter (the butter will help the pastry to brown).

2 Boil, steam or microwave potatoes until tender; drain. Slice into 1.5cm-thick rounds. Set aside.

3 Heat oil in a small frying pan over medium heat; cook onion and bacon, stirring, for 8 minutes or until onion is soft. Drain on paper towel.

4 Make gluten-free shortcrust pastry.