Here are a few more quiche-type recipes you may like:
Gluten free cherry tomato tart
Chicken empanadas
Red onion and bacon quiche

Ingredients for the pastry dough (makes 1×24 cm.round quiche):
100 grams (3,5 oz) all-purpose flour
½ tea spoon salt
50 grams (1,80 oz) soft butter (unsalted)
1 medium egg yolk
2 table spoon cold water

Ingredients for the quiche:
3 eggs, lightly beaten
300 ml. cooking cream
150 grams (5 oz) ricotta cheese
1 yellow zucchini, thinly sliced
A handful of asparagus, chopped into small pieces
Fresh mint, roughly chopped
Salt & Pepper
Fresh thyme

To make the dough:
Combine flour and salt in a large bowl. Add the soften butter (chopped into small pieces) and start mixing with your hands and fingers (or in a food processor if you prefer) until the mixture resembles breadcrumbs. Add the egg yolk and knead until the dough comes together. If dough is too dry and doesn’t come together add one or two table spoons of water, one by one, until dough is wet enough to form a ball, but not too sticky. Shape dough into a disk, cover in plastic wrap and put in the fridge to firm up, about 30 minutes.
Once firmed, roll the dough on a floured wooden board or on your counter. Gently fit in the rolled pastry in the greased pie dish, cover bottom and sides of the dish by pressing with your fingers and palms.
To make the filling: In a medium bowl combine eggs and cream and season with thyme, salt, pepper and mint.
Pour the egg-cream mixture in the baking dish over the dough. Sprinkle the cheese, then add zucchini and asparagus. Season again with salt, pepper and mint.
Preheat your oven to 170C fan-forced. Bake quiche for about 40 minutes.
Let it cool off a bit before slicing it up.

Summer tart recipe – fresh and sweet cherry tomatoes, cheese, fresh spices from the garden and a crispy shell to make all this hard to resist.
This recipe is gluten free! Since it’s used only gluten free flour, the dough is a bit crumblier than a regular dough, prepared with white all purpose flour. The gluten itself makes a dough so elastic and stretchy and when the gluten is missing the dough turns crumblier than we want. This doesn’t mean that it is not crispy and delicious, thou, it is just a bit harder to work with, especially when it is time to fit it in the baking dish. So, don’t worry if your rolled dough brakes in few pieces, just put it together straight into the baking dish.

Other option for you guys is to use organic guar gum, which is very popular for baking gluten free. If you have some on your hands, just add a tea spoon to the dough and it will turn out less crumbly.

Ingredients for the pastry dough (makes 24cm.round pie):
140 grams (5 oz) rice flour
25 grams (1 oz) organic corn flour
½ tea spoon salt
90 grams (3,20 oz) soft butter (unsalted)
1 large egg
2 table spoon cold water
For the filling:
3 large eggs
200 ml. cooking cream
Salt & Pepper
Dry or fresh oregano
Dry or fresh basil
50 grams (2 oz) goat cheese
1 red pepper, chopped
200 grams (7 oz) cherry tomatoes
130 grams (4,60 oz) mozzarella cheese

To make the dough:
Combine all types of flour and salt in a large bowl. Add the soften butter (chopped into small pieces) and start mixing with your hands and fingers (or in a food processor if you prefer) until the mixture resembles breadcrumbs. Add the egg and knead until the dough comes together. If dough is too dry and doesn’t come together add one or two table spoons of water, one by one, until dough is wet enough to form a ball, but not too sticky. Shape dough into a disk, cover in plastic wrap and put in the fridge to firm up, about 30 minutes.
In the meantime prepare the filling:
Take pastry out of the fridge and roll on a floured wooden board or on your counter. Gently fit in the rolled pastry in the greased pie dish, cover bottom and sides of the dish by pressing with your fingers and palms.
In a large bowl, beat lightly the eggs, add cream and season with salt, pepper, oregano and basil. Pour the egg-cream mixture over the pastry. Sprinkle the goat cheese on top and then arrange the cherry tomatoes and red peppers on top of the cheese. Top them with slices of mozzarella cheese.
Bake for about 30 minutes then let cool for a bit before slicing it.

Ingredients for 1×10 inch quiche or 4 medium quiches:
Home-made pie pastry (or ready-make) – you could find my recipe for home-made pastry here.
2 red onions
200 grams bacon (cut into small pieces)
2 garlic cloves (cut into small pieces)
2 table spoons olive oil
1tea spoon red chili flakes
3 eggs
1 tea spoon coriander seeds (or powder)
200ml cooking cream
100 ml white wine
1 tea spoon fresh tarragon (chopped in small pieces)
100g goat cheese (if you don’t like goat cheese, you could use other creamy cheese like ricotta, cottage, French feta)
Cherry tomatoes (optional)

Preheat the oven to 180° C.

Heat the olive oil in a large skillet and fry the onions and garlic for 3 minutes. Add the bacon to the red onions and cook until golden brown. Add the chili flakes, a little bit of the coriander, salt and pepper. Mix well.
Add half of the white wine to the onions and bacon and cook until it is fully absorbed.
In a large bowl mix the eggs with the cream, the rest white wine, tarragon and coriander. Season the mixture with salt and pepper and set aside.
Grease your tart tins, roll out the pastry and fit it into you tins or tin. Spread the red onion and bacon mixture evenly into the tart tins.
Pour the egg mixture over the onions and bacon. Add small pieces of the goat cheese over the quiche.  Now it is the time to put the cherry tomatoes, just cut them in half.
Bake the quiche for about 45 minutes and sprinkle with fresh tarragon before serving.