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This is a different take from your regular quiche with the addition of pesto and two different Italian cheeses to give it loads of flavour.

My family loves anything with fresh seasonable tomatoes, fresh basil and mozzarella as a salad, so why not add this Caprese combination to a quiche? It may sound plain, but this has a big wow factor in flavour, especially when the quiche is served cold. Somehow, the flavour is better when cold and of course, in summer, this is an added bonus to include a refreshing dish to take to a picnic, party or for an alfresco meal.

I feel pretty nostalgic about this quiche recipe as our property rental company recently excavated my poor roof garden due to a leak in the roof lining. Understandably, my neighbours below suffered from flooding and dampness due to this foundation fault, but what had to go first was my beloved garden.

What I managed to rescue were my tomato plants. They somehow adapted to grow bags on my downstairs terraces, luckily during this scorching summer season.

Here are some photos of my rooftop oasis before the destruction.

I hope you like this gluten-free quiche. This is a winner of a dish for those looking for a pastry dish with vegetarian ingredients and slightly light on the palate without feeling too heavy and stodgy.

Slicing the quiches into small bite-size wedges makes a great party food option to serve as a cold appetiser.

Gluten-Free Caprese Quiches

by Sandra - Fun Without Gluten

These small quiches are made using a pesto gluten-free pastry and filled with sweet cherry tomatoes, baby mozzarella balls, fresh basil leaves and Parmesan cheese.

Ideally, serve these quiches chilled with a fresh salad. They are perfect to take to picnics, parties or as a packed lunch.

5 from 2 votes

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Prep Time 30

Cook Time 45

Pastry chilling time 15

Total Time 1 30

Course baking, Lunch, Party Food

Cuisine Italian

Servings small quiches

Equipment

4 small tart tins 10cm wide

Ingredients

Gluten-Free Pesto Pastry

230 g store-bought or homemade gluten-free plain flour
1 tsp xanthan gum You may not need to add this if your store-bought flour contains it already
1 tsp salt
180 g cold butter, cut into small cubes
2 heaped tbsp plain feta cheese
2 tbsp store-bought or homemade pesto
1 egg
1 egg yolk
50-70 ml ice-cold water
Extra flour for rolling

Caprese Filling

2 eggs
50 ml milk
4 tbsp Parmesan cheese, grated
20 red cherry tomatoes
16 baby mozzarella balls
1 handful fresh basil leaves, half shredded and the other half left whole to garnish

Instructions

GLUTEN-FREE PESTO PASTRY

Preparing the pesto pastry

In a food processor, mix the flour, xanthan gum and salt briefly together.
Add the cold cubed butter and pulse until it resembles breadcrumbs.
Crumble the feta cheese into the mixture and only add half of the ice-cold water.
Lightly beat the eggs and pour them into the mixture together with the pesto.
Pulse several times, adding the remaining water and stop pulsing when the pastry comes together into a soft but not sticky ball. Add more flour if it feels sticky and pulse again.
Transfer the pastry to a bowl and chill for 15 mins.

Rolling out the pesto pastry tarts

Divide the pastry into equal portions.
On a sheet of baking paper, gently roll out each pastry portion with a floured rolling pin into a circle large enough to fit the small tart tin, allowing for a 5cm border.
Grease each tart tin with some butter.
Flip the rolled-out pastry accurately over the tin and gently remove the bottom sheet of baking paper.
Gently ease the pastry into the tin and press the sides. Any excess pastry can be removed by using a knife or rolling the rolling pin over the top. The latter will give an even finish.

Blind baking the pastry

Preheat the oven to 200°C/400°F.
Add a portion of baking paper to the tin and fill it with some pie weights or dried beans.
Bake for 10 mins on the middle shelf.
Remove the pie weights and paper. Prick the base with a fork several times.
Return the tin to the oven to cook for a further 10 mins. Start preparing the filling during this time.

CAPRESE FILLING

Lower the oven temperature to 170°C/325°F.
Slice the cherry tomatoes in half and transfer 10 halves to each prepared tart tin.
Add four baby mozzarella balls to each tart tin, spacing them out amongst the baby tomatoes.
Sprinkle the grated Parmesan cheese and some shredded fresh basil leaves over each quiche.
Whisk the eggs and milk together. Season with black pepper. Add this mixture evenly into each quiche until nearly full.
Bake for 25 mins. It should appear golden and slightly puffed up.
Serve at room temperature or chilled garnished with the remaining fresh basil leaves. This type of quiche tastes best chilled.