This tuna and pea quiche uses gluten-free and dairy-free ingredients, but isn’t just for those with a food intolerance
- For the pastry:
- 200g (7oz) gluten-free plain white flour
- 100g (3½ oz) dairy-free soya spread or half-and-half with white vegetable fat
- For the filling:
- 200g can tuna in oil or brine, drained
- 125g (4oz) frozen peas, thawed
- 40g (just under 1½ oz) whole egg replacer
- 200ml (7fl oz) dairy-free soya milk
- Salt and ground black pepper
- Ground paprika, for sprinkling
To make the pastry, sift flour into a bowl. Use a knife to cut in the fat or rub it in, and add 4tbsp of cold water.
Bind to a soft dough and form into a roll. Wrap in cling film and chill for 30 mins. The pastry will be too soft to roll out and pick up, so cut off slices of dough and place on the base and up the sides of a 23cm (9in) loose-based flan tin and press them together to line tin. Chill for 30 mins.
Set the oven to fairly hot, 200°C (400°F, gas mark 6).
Prick flan base. Line with baking parchment and beans and bake, on a baking sheet near the bottom of oven, for 10 mins. Take out paper and beans and bake for another 10 mins. Turn oven down to moderately hot, 190°C (375°F, gas mark 5).
Put fish and peas into flan case. Whisk egg powder with milk and 150ml (5fl oz) water. Pour over filling in flan case. Season and sprinkle with paprika. Bake in oven for 35-40 mins until just set – the pastry will still be pale. Leave to cool in tin. Take out and serve warm with salad.
Gluten-free pastry looks uncooked even when it is cooked, and goes very hard - so don't expect it to melt in the mouth!