I attempted to make my own wheat-free quiche. My first feat was to master the pastry. I used Juvela all-purpose mix. It is a gluten-free white mix and is described as an all-purpose flour substitute, suitable for making bread, pastry, cakes, biscuits and sauces. There was a recipe at the back for shortcrust pastry so I gave it a go. Ingredients required are the 200g bag of flour mix, 50g of margarine, 50g of lard, 1 medium egg beaten and cold water to mix. Simply place the flour in a bowl and rub in the margarine and lard to make coarse breadcrumbs. Stir in the beaten egg and some water to make a soft (not sticky) dough. Knead well on a surface lightly dusted with the flour. Then roll out as required. I then put the pastry into the quiche dish and baked it in the oven for 15 mins. In the meantime I made the quiche filling. The custard type mixture I made with 3 eggs, 2 spoons of creme fraiche, some milk and black pepper. I mixed that together and prepared the other ingredients. I fried some bacon till golden, blanched some broccoli and sliced a red onion. I then took the pastry out of the onion and put in the broccoli, red onion and bacon into the well in the dish. Sprinkled over some cheddar cheese, then poured over the custard. Bake in the oven for 25mins. Firstly I was pleasantly surprised by the look of the quiche. Then the pastry was put to the test. It was very tasty, crisp on the outside, then a good consistency. My main problem was that I’d rolled the pastry too thick so it was very filling and a bit stodgy. If it was thinner, it would have been a winner. I think Juvela have done a good job with their white mix. It seems very versatile and has a good taste and texture to it. I’d be interested in trying their fibre mix and I may even attempt some biscuits or bread with it! Wonders never cease!