Spring Quiche by London Bakes | west elm

You can’t beat al fresco dining  in the spring!

If you’re lucky enough to have some outdoor space, this recipe by London Bakes for New Potato + Green Bean + Pesto Quiche is the perfect accompaniment.

Spring Quiche by London Bakes | west elm

What You’ll Need

For the gluten-free pastry:

    2 cups (225 grams) gluten-free all-purpose flour
    1 stick (115 grams) unsalted butter, cubed and cold
    A pinch of salt
    1 egg, beaten
    1-2 tablespoons ice cold water

For the filling:

    5-6 New Potatoes, peeled
    3 oz (75 grams) green beans, topped and tailed and roughly chopped
    ¾ cup (180 ml) single cream
    ¼ cup (60 ml) creme fraiche
    3 eggs
    4 tablespoons (100 grams) pesto
    3 tablespoons (25 grams) parmesan
    Zest of half a lemon
    Salt and pepper

Spring Quiche by London Bakes | west elm

What You Do

If you want to make your own gluten-free pastry, put the flour, butter and salt into a food processor and pulse until the mixture resembles breadcrumbs. Add the egg and pulse a few more times until everything starts to clump together.

Add a little of the water, as required, until the pastry starts to form a ball. Tip the mixture out onto a lightly floured surface and roll out until big enough to line an 8 inch pie/tart dish. Transfer the pastry to the pan, using any excess to plug any holes that appear (gluten-free pastry is super fragile)! Put the pastry in the fridge to chill while you’re making the filling.

Spring Quiche by London Bakes | west elm

Pre-heat the oven t0 180C/350F. Bring a saucepan of water to the boil on the stove and cook the potatoes for about 15 minutes until just cooked; add the green beans for the last 2-3 minutes. Drain the vegetables and set aside to cool.

In a large bowl, beat together the cream, creme fraiche, eggs, pesto, parmesan, lemon zest and salt and pepper. When the vegetables have cooled, thinly slice your potatoes. Remove your pastry case from the fridge and line the base with the slices of potato. Add the green beans and pour in the liquid filling.

Bake from 30-40 minutes until golden brown and just firm in the middle. Remove from the oven and allow to cool in the tin for 10 minutes. Serve hot or cold.

Spring Quiche by London Bakes | west elm

Spring Quiche by London Bakes | west elm

Spring Quiche by London Bakes | west elm

Spring Quiche by London Bakes | west elm

Kathryn from London Bakes is a 30-year old Londoner with a passion for baking, predominantly gluten-free treats too! She lives in West London with her boyfriend – together they eat a lot of cake! Check her out on FacebookTwitter, Pinterest or Flickr

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london bakes | new potato, green bean and pesto quiche {gluten free}

April 24, 2014

[…] A slice of quiche and a little side salad is, for me, the absolute best spring-time lunch, endlessly adaptable for whatever you have on hand.  In that vein, you can find the recipe for this new potato, green bean and pesto quiche over on the West Elm blog. […]

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