Quiche pastry

Recipe: Quiche pastry


  • 100g rice flour
  • 2 1/2 tablespoons gluten-free cornflour
  • 2 1/2 tablespoons polenta
  • 1 teaspoon salt
  • 1/2 teaspoon gluten-free baking powder
  • 125g Lurpak unsalted butter, chilled, chopped
  • 200g cold mashed potato
  • 1 tablespoon sesame seeds, toasted


  1. Place rice flour, cornflour, polenta, salt and baking powder in a processor. Pulse to combine. Add butter. Pulse until mixture resembles fine breadcrumbs. Transfer to a large bowl. Add potato and sesame seeds. Stir to combine.
  2. Turn pastry out onto a lightly floured surface. Knead for 2 minutes or until smooth. Shape into a disc. Cover in plastic wrap. Refrigerate for 30 minutes (handle with care, as pastry will be quite fragile at this stage).

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)