Oat Flour Pastry Quiche

Oat Flour Pastry Quiche

This flour can be bought from Amazon and health food shops but better to grind it yourself if you can. It is just regular porridge oats that you grind and if possible find a small oat variety. I have a grain mill which I can attach to my Kenwood mixer. I have heard you can use a liquidiser, processor or a coffee grinder but a grain mill obviously will produce more workable flour. Coarse ground flour may not amalgamate into pastry as well as the finer ground.

Equipment

• 10 inch quiche pan (preferably metal to avoid a soggy base)

Pastry

• 250g /10oz Oat flour
• 125g /5 oz butter
• 1 egg beaten

Method

Sieve flour coarsely to remove any hard pieces left over from grinding. Rub in butter but unlike flour it will not form fine breadcrumbs (Do not over rub-in. )

Add beaten egg and mix together with a round bladed knife. No water is added.

Note: vegans could use water here and omit the egg.

The mixture can be wet but turn onto a floured board and knead till it comes together. Add extra flour here as needed.

Roll out gently using a well floured pin and surface

 

Gently place into tin. It will probably break if this is not done quickly and gently but don’t worry, just blend all the pieces together till a leak proof shell is obtained.

 

 

 

Rest in fridge for 20 mins

Filling

• 200g/ 8oz Extra mature Cheddar
• 150g / 6oz Cooked Ham or Bacon
• 4 eggs
• 120ml / ¼ pt Full cream milk
• Salt and Pepper

Method

 

• Beat eggs and milk together in a bowl with salt and pepper. Cut cheese into roughly 1cm pieces and then roughly chop over with a knife to give a nice crumb.
• Add cheese to bacon or ham and stir together. Add to pastry case. Trim the pastry case level if needed and add the egg and milk mixture.
• Bake for 30-40 mins at 170C (fan) 190C non fan oven. If needed rotate quiche after 20 minutes to ensure even browning.

Tip:

• Do not overcook. Remove when top is firmly set but still has some spring.
• Quiche pan should preferably be of metal to avoid an overly wet pastry base
• For a vegetarian alternative add in preferred amounts leeks, mushrooms, red bell peppers, broccoli, artichoke or fennel. Can be eaten hot or cold but if serving cold allow it to come to room temperature for 10 minutes before serving.
• Addendum: The pastry produced above cooks well and is very short. Its texture is somewhat grainy but it is delicious and sweetened I could not see why it wouldn’t produce excellent dessert recipes or biscuits.