When faced with a fridge full of assorted leftovers, I have two default options. If it doesn’t go in fried rice, I reach for the cheat’s frozen pastry and make a quiche.
The successful gluten free pastries often handle like ungodly plastic play-dough, but generally hold together well when compared to my home made efforts. This one started well, with a pliable but oddly light dough that rolled well and didn’t need too much patching together. However, the first blind-bake produced a crazy-paving like effect that was impossible to glaze with beaten egg without crumbling to pieces. Disaster!
Quiche can be fairly forgiving if you aren’t fussy about looks, and don’t use a detachable bottomed pan, as the egg custard will hold things together in the end. But my crust was like dust. Luckily my franken-filling of pumpkin manchego and membrillo was still nice, but with such a fine and messy crumb, this won’t make it into the lunchbox.
GF Nom-ability: 3/10