Allergy-friendly – Gluten-free Quinoa Crusted Quiche with Mushroom and Courgette Recipe
Serves
6
Ingredients
- 125g quinoa flour
- 40g potato starch
- 35g ground flaxseeds
- ½tsp sea salt
- ¼tsp freshly ground
- black pepper
- 110g unsalted butter, diced
- 6tbsp iced water
For the filling:
- 1 onion, chopped
- 2tbsp vegetable oil
- 110g sliced mushrooms
- 1 medium courgette, chopped
- 100g spinach
- 4 eggs plus 3 egg whites
- handful of fresh dill
- 1tbsp quinoa flour
- 1½tsp potato starch
- 3tbsp goat’s cheese (optional)
Method
In a food processor, mix the dry ingredients. Then pulse the cold butter in, add the water and pulse further until it comes together. Form a ball in your hand.
Wrap the dough in clingfilm and refrigerate for 30 minutes. Once chilled, press it into the prepared 20-cm tart pan, greased and poke holes in the base with a fork.
Preheat the oven to 180°C/350°F/gas mark 4.
Bake the pastry case for 20 minutes then remove once crisp. Do not turn off the oven but set the case aside at room temperature.
Meanwhile, make the filling. Fry the onion with 1tbsp of vegetable oil until translucent. Add the mushrooms and courgette and another tablespoon of oil to the pan and continue to fry. Once the vegetables are cooked, drain any excess liquid from the mixture and set aside. In the same pan, wilt the spinach, adding water if required. Drain any excess liquid from the spinach then add to the mushroom and courgette mixture and leave to cool.
In a separate bowl, whisk together the eggs, egg whites, dill, flour, potato starch and goat’s cheese. Add the cooled vegetable mixture then pour into the pastry crust. Bake for 35 minutes until the top is slightly golden. Slice and serve hot or cold.
Recipe courtesy of Super Grains and Seeds by Amy Ruth Finegold, photography by Clare Winfield. Ryland Peters and Small.
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