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Quiche (Gluten Free, Lactose Free, Low FODMAP)


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Ingredients

8 portion(s)

Base

  • 250 g Dove Gluten Free Plain Flour
  • 1 pinch salt, to taste
  • 6 tablespoon olive oil, light flavour
  • 1/2 cup of cold water, from the fridge

Filling

  • 40 g Parmesan (3cm pieces), leave out for a dairy free quiche, or substitute dairy free cheese
  • 1 pinch Salt, to taste
  • 2-3 handfuls of Spinach, to fill steaming basket pressed down
  • 20-30 Green Beans, tops and tails removed
  • 100-150 g Butternut Squash, Peeled, deseeded and diced into 1cm squares
  • 1 Red Pepper, deseeded and sliced lengthways

Egg Filling

  • 5 eggs, medium
  • 100 g Alpro Soya Single Cream
  • 1 pinch Paprika, to taste
  • 1 teaspoon Asafoetida Powder, to taste (1tsp = flavour of 1 onion)
  • 1 teaspoon Salt, to taste
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Recipe's preparation

    Make the pastry
  1. (This recipe is adapted from www.fussfreecooking.com olive-oil-shortcrust-pastry)

    Weigh the Flour, Xanthum Gum, Salt and Olive oil into the mixing bowl. Mix 30sec / speed 4. Scrape down the bowl and Mix again 30sec/Speed 3. It should resemble bread crumbs.
  2. Add half of the cold water and mix 20sec / speed 2. Scrape down the sides.
  3. Replace the lid with measuring cup off and then gradually add remaining water through the lid while mixing on speed 2 - until it forms a dough. You may not need all of the water - stop if the mixture is looking too wet. It should hold together when you squeeze some in your hand.
  4. Turn the dough out onto a large piece of clingfilm. Press the dough mixture together into a ball and then wrap and leave it to rest in the fridge for at least 30 minutes.
  5. Heat the oven to 180'C. Grease the quiche tin with oil. Line a baking tray with foil and grease with oil.
  6. Prepare the Filling
  7. Place the parmesan into the mixing bowl. The bowl should still be greasy from the dough, if not spray it with some live oil - this will stop the parmesan from sticking on the bottom. Grate 10 seconds / speed 10. Remove grated parmesan from the bowl and set aside for later.
  8. Fill the bowl with water (up to the 1 litre mark / first line) and a pinch of salt. Replace the lid and heat 4 mins / Varoma / Speed 1.
  9. Insert the simmering basket with the spinach leaves and steam 2mins / Varoma / Speed 1 / Measuring cup on. Squeeze the spinach to remove water and then remove the basket using the spatula. Place the cooked spinach on a plate to use later.
  10. Place the green beans into the simmering basket. Insert into the mixing bowl and steam 8 mins / Varoma / Speed 1. Remove steaming basket using the spatula and set beans aside for later.
    (Store the vegetable stock for later - it's delicious in risotto!)
  11. Place Butternut and peppers onto a roasting tray - spray with oil and bake. Remove Peppers after 15 mins, and butternut after 30 mins (check it's cooked through). Set aside.
  12. Mix all of the egg filling ingredients together in a jug or using the mixing bowl 3 sec / speed 5.
  13. Form the base
  14. Unwrap the dough and lay it between 2 layers of greaseproof paper. Using a rolling pin, gently roll the dough out to 0.5cm thick and large enough to cover the quiche tin.
  15. If you're using a loose bottom tin, place it on a baking tray for stability.

    Gently move the dough into the tin (removing the paper!). It may be crumbly - don't panic. Just patch the gaps up pressing extra dough where it's needed. Make sure there aren't any holes. Trim around the top of the tin with a sharp knife for a cleaner edge.

    If you have excess dough just press it into a muffin tin and make mini quiches.
  16. Lay the greaseproof paper over the base and blind bake 15 mins using rice / dough beads as a weight. Remove from the oven and remove the weights and paper.
  17. Assemble the Quiche
  18. Sprinkle the warm base with the grated parmesan.

    Layer on the spinach and beans, and lastly the red peppers in a pretty pattern.
  19. Pour over the egg filling and sprinkle the quiche with paprika. Place into the oven and bake for 30-40 mins until set.
  20. Remove from the oven, sprinkle with any excess parmesan.

    Allow to cool on a rack for 10 mins, then using a sharp knife check that the edges are free before lifting the quiche out onto a plate.

    Serve warm, or cold and enjoy! x
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Accessories you need

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Tip

Save time and use whatever cooked vegetables / meats you have in your fridge.

Remove the Parmesan for a dairy free version. The cheese seals the base and stops it going soggy, but you don't have to have it.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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