Gluten-free Individual Mushroom Quiches
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 5 h. 35 min.
Ready in
Ingredients
for
15
- For the pastry
- ¾ cup Potato starch
- 1 cup Corn starch (plus extra for dusting)
- 0.333 cup Brown rice flour
- 0.333 cup sweet rice flour
- 2 tsps xanthan gum
- ½ tsp Guar Gum
- 1 tsp salt
- 1 ½ cups unsalted butter (diced and frozen)
- ¾ cup chilled water
Preparation steps
1.
For the pastry: mix together the potato starch, cornflour, brown rice flour and sweet rice flour in a mixing bowl and whisk to combine.
2.
Add the xanthan gum, guar gum and salt and stir well.
3.
Add the frozen butter and using an electric whisk mix on the lowest speed, until the edges of the butter pieces have started to soften.
4.
Pour in the water and mix until absorbed.
5.
Turn out the mixture onto a large sheet of non-stick baking paper and knead it together with your hands, just enough to bring it together.
6.
Place another sheet of baking paper on top and gently roll the dough out to a rough rectangle, taking care not to roll over the edges.
7.
Fold the bottom third of the dough towards the middle, then fold the top third on top of it.
8.
Rotate the dough one-quarter turn to your right (clockwise).
9.
Roll out the dough gently as before, until smoother and more cohesive. Fold the bottom third up and overlap the top third over it.
10.
Rotate the dough one-quarter turn to your right (clockwise).
11.
Repeat the turning, rolling and folding process twice more.
12.
Wrap the folded dough in cling film and chill for 2 hours.
13.
Remove from the refrigerator and stand at room temperature for about 20 minutes.
14.
Repeat the turning, rolling and folding process twice more. Wrap the dough in cling film and chill for a further 2 hours, then stand at room temperature for about 20 minutes before using.
15.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 12-15 deep bun or muffin tins.
16.
For the filling: heat the butter in a frying pan and gently cook the mushrooms until lightly browned and they have released their liquid. Drain on absorbent kitchen paper and set aside to cool.
17.
Beat together the eggs, cheese, cream, grated onion, thyme, salt and pepper until well combined.
18.
Roll out the pastry on a surface dusted with cornflour. Cut out 12-15 x 8cm|3" rounds with a cutter.
19.
Line the tins with the pastry rounds, pleating the edges with your finger and thumb.
20.
Divide the mushrooms between the pastry cases, then divide the egg mixture between the pastry cases.
21.
Bake for about 20 minutes, until the pastry is golden and the filling has set.
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