A gluten-free pastry shell is a little more delicate than a regular one. The recipe is thorough – follow it. Do not worry if the pastry needs patching after rolling.
A light and flaky dough.
1 3/4 cups gluten free all purpose flour mix , such as Glutino or Arrowhead Mills
1 stick organic unsalted butter, cold, cut into tablespoons
2 tablespoons organic coconut oil, solid (cool)
1/4 teaspoon sea salt
1 1/2 tablespoons hemp seeds
1 large egg
1 tablespoon water
Place first 5 ingredients in a food processor. Press pulse about 10 times to break up the butter.
Place the egg in a measuring cup with the water, whisk with a fork, add 1 ice cube to cool.
After a minute, remove the ice cube. Turn the processor on, add the liquid through the feed tube. Now continue to pulse until the dough forms a ball.
Place the dough on a large sheet of waxed paper and roll about 1/4 ” thick, about 13″.
Refrigerate for at least 30 minutes until cold. Preheat the oven to 350 degrees.
Place the quiche pan on a flat surface. Quickly invert the rolled dough onto the pan, centering it. Peel off and discard the paper. Gently pat into place, making a decorative edge. Oil a large piece of heavy foil, top the dough with it oiled side down. Place cooking beans on top to fill, bake for 15 – 20 minutes until the pastry is some what dry, and partially cooked. Remove the foil (save the beans for another time.)
Fill the partially baked shell with the custard filling and bake as directed.
Make one deep-dish 10″ quiche. 8 servings.