I had been trying different recipes for a gluten free shortcrust pastry but could not find anything really satisfying, until the other day I came across this recipe by Valérie Cupillard: a vegetable quiche with a pastry made of rice and buckwheat flours, olive oil and rice milk. I had all the ingredients in my cupboard so it was perfect!
The pastry
- 60 g of brown rice flour
- 60 g of buckwheat flour
- 2 tbsp of olive oil
- 6 cl of rice milk
- 1/2 tsp of gluten free baking powder
Mix all the ingredients in a bowl and roll the dough on a floured board with a rolling pin.
(I usually put the dough between two sheets of grease proof paper and then use the rolling pin. It is much easier to roll and to lay the pastry in the tin.).
Lay the pastry in a quiche tin lined with grease proof paper.
The filling
- 1 large potato
- 1 small courgette
- a few dried tomatoes
- 3 eggs
- 10 cl of non-dairy cream (I used rice cream as I'm avoiding soy)
- some herbs/spices of your choice (basil, cumin, parsley...)
Peel the potato. Cut the potato and courgette into dices. Stry-fried them for a few minutes (the original recipe says to steam them). They must be al dente.
In a bowl, beat the eggs and the cream with a fork, add salt, pepper and spices/herbs.
Line the pastry with the cooked vegetables and some dried tomatoes, then pour the egg mix on top.
Cook for about 35 minutes in a oven preheated to 180°C.
It's really really easy to make so no excuse, plus now that you have the base, you can use the recipe with whatever filling you like :)
No comments:
Post a Comment