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Gluten Free Mushroom Quiche
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About this recipe:
You can use just one type of mushroom or a mixture of several types to make this great savoury open tart or quiche.
Equipment:
20cm/8” round baking dish or tart tin, frying pan, 2 x mixing bowls, parchment paper and ceramic baking beans
Ingredients:
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:
180°C, Fan 160°C, 350°F, Gas 4
Pastry
- Put the flour, xanthan gum and salt into a bowl, stir to combine and sieve into a mixing bowl.
- Cut the butter into small cubes and add them to the bowl.
- Using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
- 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.
- Cover the pastry and rest for 15 minutes.
- 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.
- Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
- 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
- Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.
- Scatter the ceramic baking beans (OR rice OR flour) over the parchment paper, spreading them all over the surface.
- Bake for 10-12 minutes.
- Remove from the oven and carefully lift the parchment paper and contents off the pastry.
- Return the pastry to the oven and cook for a further 4-5 minutes without browning too much.
Filling
- Put the oil into a frying pan over a medium heat.
- Slice the mushrooms, add them to the pan, cook until they start changing colour, then remove from the heat.
- Break the eggs into a bowl and whisk them well.
- Add the mushrooms, season with salt and pepper and mix well.
- Pour the mixture into the pastry case.
- Bake for 35-40 minutes.
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