Forbidden Red Rice is a versatile grain. It can be ground up into fine rice powder where it can be used as a gluten free alternative to flour. Here we have made a quiche base using red rice. Try this fabulous smoked bacon and gruyère quiche recipe for yourself..
Forbidden Red Rice Base Ingredients - 165g Forbidden Red Rice - 165g potato starch - 110g butter - 2 eggs - 1tablespoon water Gruyère Quiche Filling Ingredients - 200g smoked bacon - 50g gruyère - 4 sprigs thyme, stripped off stems - 200ml crème fraîche - 200ml double cream - 3 eggs, well beaten - pinch ground nutmeg
In a coffee/spice electric grinder add red rice in small amounts and pulse until its a very fine rice powder. (A little bit of grittiness is ok)
In a mixing bowl add potato starch with red rice powder, butter, eggs and water. Mix with hands until combined, shape in ball. Mixture will resemble wet cement. Let the base rest for 20 minutes or so, and the mixture will absorb the liquid to be manageable to roll out.
Roll out the dough mix in between 2 sheets of baking paper lightly dusted with potato starch. Roll to thickness of 1cm roughly and line greased and fluted quiche tin.
Mix might crumble, trim off and loose edges and press into tin gently. Prick base lightly with fork. Scrunch up piece of baking paper and lay on top of base. Fill with baking weights to keep shape. Rest in fridge for half hour. Bake base with baking weights in oven for 20 minutes at 180C
While the pastry cooks, prepare the filling. Heat a small frying pan, tip in the smoked bacon and fry for 2-3mins. Drain off any liquid that comes out, then continue cooking until the smoked bacon just start to colour, but aren’t crisp.
Remove and drain on paper towels.
Cut three quarters of the cheese into small dice and finely grate the rest. Scatter the diced cheese and fried smoked bacon over the bottom of the pastry case.
Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season (you shouldn’t need much salt) and add nutmeg and thyme. Pour the filling into the pastry case.
Scatter the grated cheese over the top.
Lower the oven to 190C/fan 170C. Bake for about 25mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5mins, then remove from the tin.
Serve freshly baked with chutney and salad.
Credits: Chef - Melissa Rajic | Styling - Sarah Egan | Photographer - An Architect Photographed My Undies / Timothy Treasure