Make the shortcrust pastry dough first (see separate recipe).
Lay down and lightly flour (with corn starch/flour) either a large sheet of cling film or baking paper (see NOTES).
If making a single quiche, place all the pastry on top of the floured surface, or divide into separate pieces if making more than one (to avoid over-working the pastry). Flatten slightly and lightly flour the top.
Roll the pastry out to a thickness of 2 to 3 mm, checking the shape as you roll to ensure it will fit the tin (including the sides).
Carefully lift the pastry with the support of the rolling pin and lay over the flan tin (or use the cling film-flip method as in the NOTES).
Working quickly, ease the pastry into the base, gently moulding into the sides of the tin with flat fingers. Try to avoid cracking the pastry too much, but don't worry if it does crack as gluten free pastry is very forgiving and can be easily 'patched'.
Trim the pastry edge flush with the top of the tin, using a sharp knife.
Carefully examine the pastry base for any cracks or holes. If there are any, use the trimmed, remains to ‘repair’.
To repair : Roll and trim a piece of pastry dough to rough size, and using cold water, dampen both the area around the crack/hole and the down-side of the ‘patch’ and gently press together. Smooth the edges with a finger dipped in water to seal and tidy. This is particularly important if you are making the quiche in a potentially-leaky tin.
Chill the pastry base
Place the prepared flan pastry in the fridge for half an hour to chill prior to baking.
While chilling, pre-heat the oven to 200 C/400 F/Gas 5.
Blind-Bake the Pastry Cases
Scrunch and then flatten a piece of baking paper large enough to fit the tin and lay inside the flan case(s).
Fill the pastry base with baking beans on top of the paper.
Bake the pastry with the baking beans for 10 minutes.
Take out of the oven and remove the baking beans (lifting them on the baking paper and carefully pouring into a heat-proof container to cool). Discard the baking paper.
Place the uncovered pastry base(s) back in the oven for a further 7 to 10 minutes, checking they are dry but do not burn.
While the pastry base is cooking, prepare the filling.
Preparation of Sage Custard Filling
In a medium-sized bowl, whisk the eggs, cream, milk, sage and seasoning until well combined, light and airy
Re-checking the pastry case for cracks
When the pastry cases are cooked, remove from the oven and turn the oven down to 180 C/350 F/Gas 4.
Re-examine the pastry for any obvious cracks where the filling may leak. TIP : If you find any cracks, use a pastry brush to brush a little of the egg mixture (or some extra egg-white) over the crack and let the heat from the hot pastry set and seal (or place back in the oven to set for a few seconds if it isn't setting).
Make sure the pastry base (in the tin) is placed on a baking tray (in case of any leaks during cooking), ready to fill.
Fill and Cook the Quiche
When the pastry cases are ready, arrange the prepared leftovers across the pie base and sprinkle with most of the grated cheese. (Hold back 4 to 5 mushroom halves for garnish).
Top with a sprinkle of salt and a grind of fresh pepper.
Pour the whisked egg-cream mixture over the top until the case is almost full.
Sprinkle any remaining grated cheese on the top.
Bake in the oven immediately for about 30 minutes until the top is set and there is no ‘wobble’ to the wet mixture.
Remove from the oven and cool slightly before taking out of the tin.
Garnish with the reserved mushroom halves and fresh sage leaves.
Eat warm or cold.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
When making the pastry base, you have two options. a)Standard transfer : roll onto baking paper/work top and lift the pastry (with the help of the rolling pin) into the pie dish by hand as you would normally. b)Cling film-flip method : Roll onto a large piece of cling film and flip over into the pie tin whilst still on the cling film, easing into the dish, only removing the cling film after the pastry has chilled. I mostly use the first method and then 'patch-up' any cracks. But some people find the second method works better for gluten free pastry.