Problem with pastry - Pumpkin, Feta and Zucchini Quiche

[matmob]

We tried making the pastry for this recipe from the Entertaining with Nico book.  We used gluten free flour, and did not add any water as the bowl was damp, and the mixture looked to be the right consistency without adding any more .  After the required time blind baking in the oven, the pastry was a bubbling liquid.    We tried adding more flour, and even tried cooking it on the BBQ to see if we could get a 'pancake' type result   No luck, it still remained liquid.  The ratio of butter to flour seems rather strange - 210 g butter to 280g flour.  Is this a misprint?  Was the problem from not adding water?  Or from using gluten free flour?  Has anyone made this successfully?

Linked JD

[cookie1]

I would imagine the butter/ flour ratio was ok as puff pastry use 1:1 ratio.
I don't know enough about gluten free flour to comment.

[ElleG]

Wish I had read Matmob's review before making this quiche! I also used GF flour and it made a paste. Pushed it in a tin, froze it for an hour, and put it in the oven. Horrified to see the pastry slide down the tin's edges and be bubbling in the bottom of the tin..

Cooked the ruined pastry and when I took it out, realised it was the making of a great crumble for a topping

Made a different base, and then found I didn't think there was enough cream and egg mix for the size of the quiche. So added more egg and cream. After all of this, the quiche was very nice, just very late

[Cuilidh]

Good save, Elle.  Hope the crumble topping was a success.

[cookie1]

A very clever idea. Great lateral thinking.