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Gluten Free Mushroom Quiche

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35-40 minutes 1 flan Peanuts,Gluten,Wheat,Nuts Vegetarian

About this recipe:

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You can use just one type of mushroom or a mixture of several types to make this great savoury open tart or quiche.

Equipment:

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20cm/8” round baking dish or tart tin, frying pan, 2 x mixing bowls, parchment paper and ceramic baking beans

Ingredients:

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Pastry
150g FREEE Plain White Flour 
¼ tsp FREEE Xanthan Gum
pinch of salt
75g butter
6-7 tbsp cold water
flour, for dusting
oil, for dish

Filling
2 tbsp olive oil
300g mushrooms
3 eggs
salt and pepper

Method:

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180°C, Fan 160°C, 350°F, Gas 4

Pastry

  1. Put the flour, xanthan gum and salt into a bowl, stir to combine and sieve into a mixing bowl.
  2. Cut the butter into small cubes and add them to the bowl.
  3. Using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  4. Stir in enough of the water to bring the pastry easily together into a soft, slightly sticky ball of dough – it will appear a little wet but will absorb the liquid while resting.
  5. Cover the pastry and rest for 15 minutes.
  6. Rub a little oil around the inside of a 20cm/8” round baking dish or tart tin, or insert a baking liner and pre-heat the oven.
  7. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  8. Roll the pastry out into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the pastry into the baking dish using your fingers.

Blind Baking

  1. Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.
  2. Scatter the ceramic baking beans (OR rice OR flour) over the parchment paper, spreading them all over the surface. 
  3. Bake for 10-12 minutes.
  4. Remove from the oven and carefully lift the parchment paper and contents off the pastry.
  5. Return the pastry to the oven and cook for a further 4-5 minutes without browning too much.

Filling

  1. Put the oil into a frying pan over a medium heat.
  2. Slice the mushrooms, add them to the pan, cook until they start changing colour, then remove from the heat.
  3. Break the eggs into a bowl and whisk them well.
  4. Add the mushrooms, season with salt and pepper and mix well.
  5. Pour the mixture into the pastry case.
  6. Bake for 35-40 minutes.

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