There is no reason why quiche cannot be enjoyed by people that are wheat and/or gluten-intolerant or celiacs.
Crust
250 ml rice flour
50 ml corn flour
50 ml potato flour or 60 ml soya flour
125 g chilled butter or margarine, grated
1 large egg
± 50 ml water
Vegetable filling
2 tsp (10 ml) oil
250 ml leek, very coarsely chopped
250 ml finely diced pumpkin or butternut?
60 ml) halved and sliced courgette (1 small)
60 ml trimmed and sliced young green beans or additional courgette
1 small or ½ large red capsicum, seeded and cut into strips
2,5 ml crushed garlic
2,5 ml salt
2 fresh basil leaves, shredded (optional)
250 ml milk
3 large eggs
125 ml grated strong cheese such as Edam or Parmesan or ½ of each
freshly ground black pepper
To serve and garnish
salad garnish as preferred including sliced cucumber and chives
- Preheat the oven to 180 °C and grease a medium pie dish (24 to 26 cm) with non-stick cooking spray.
- To make the pastry, place the dry ingredients and butter or margarine into the bowl of a food processor and process on pulse until crumbly.
- Add the water a few drops at a time until the pastry holds together and is neither dry nor sticky.
- Knead the pastry gently on a surface sprinkled with any of the flours used just until smooth.
- Spoon the soft pastry into the pie dish and with the back of a spoon, spread it evenly over the base and sides, making sure to spread out thinly in the corners. Refrigerate the pie dish while making the filling.
- To make the filling, heat the oil in a large saucepan and add the leek. Cook over moderate heat for 3 minutes, stirring until softened but not at all browned.
- Add the pumpkin or butternut and cook and stir 3 minutes more.
- Add all the vegetable ingredients including the basil, stir and cook 3 minutes and set aside to cool.
- Beat together the milk and eggs in a measuring jug and set aside.
- Spoon the vegetable mixture evenly over the crust, pour the milk and egg mixture over the vegetables and sprinkle with cheese and freshly ground black pepper.
- Bake for about 25 minutes or until golden and set.
- Allow to rest a short while before cutting into neat triangles.
- Serve warm with any preferred salad garnish.
8 servings.
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