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Woodland Vegetable Quiche

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Woodland Vegetable Quiche
786
calories
Calories
0
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moderate
Difficulty
1 hr 20 min.
Preparation
 • Ready in 2 h. 50 min.
Ready in
Nutritions
Fat53.29 g
Saturated Fat Acids30.56 g
Protein16.29 g
Roughage3.77 g
Sugar added0 g
Calorie786
1 serving contains
Calories786
Protein/g16.29
Fat/g53.29
Saturated fatty acids/g30.56
Carbohydrates/g62.45
Added sugar/g0
Roughage/g3.77
Cholesterol/mg267.26
Vitamin A/mg621.46
Vitamin D/μg1.93
Vitamin E/mg5.58
Vitamin B₁/mg0.32
Vitamin B₂/mg0.9
Niacin/mg8.26
Vitamin B₆/mg0.53
Folate/μg96.87
Pantothenic acid/mg2.51
Biotin/μg3.6
Vitamin B₁₂/μg1.42
Vitamin C/mg11.52
Potassium/mg867.99
Calcium/mg225.44
Magnesium/mg70.4
Iron/mg2.72
Iodine/μg51.36
Zinc/mg2.4

Recipe author: EAT SMARTER
Ingredients
Preparation

Kitchen utensils

1 Tablespoon, 1 Bowl, 1 Hand mixer, 1 Small knife, 1 Cutting board, 1 Casserole dish, 1 Measuring cups

Ingredients

for 4 servings
For the pastry
¾ cup
Rice flour (plus extra for dusting)
½ cup
½ teaspoon
½ teaspoon
1 teaspoon
gluten-free Baking powder
½ cup
butter (diced)
7 ounces
For the filling
1 tablespoon
4 cups
button Mushrooms (stalks removed)
ounce
dried Porcini mushroom (soaked and sliced)
1
Leek (sliced)
2
Red onions (cut into wedges)
freshly ground Black pepper
1 cup
cream cheese (with herbs)
cup
½ bunch
parsley (finely chopped)
3
To garnish
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Preparation steps

Step 1/11
For the pastry: mix together the rice flour, cornflour, salt, xanthan gum and baking powder in a large mixing bowl and mix thoroughly.
Step 2/11
Rub the butter into the flour mixture until it resembles breadcrumbs.
Step 3/11
Add the mashed potato and mix until just combined. Knead the dough for 2 minutes, then shape into a ball, wrap in cling film and chill for 30 minutes.
Step 4/11
Remove the pastry from the refrigerator and knead for 2 minutes until smooth. Chill again (uncovered) for 1 hour.
Step 5/11
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a recangular baking dish.
Step 6/11
For the filling: heat the butter in a pan and quickly brown the button mushrooms. Remove from the pan and set aside.
Step 7/11
Add the rest of the vegetables and dried mushrooms to the pan. Cover and cook gently for about 5 minutes. Season to taste with salt and pepper.
Step 8/11
Roll out the dough into a rectangle on a floured surface. Line the baking dish with the pastry. Bake for 10 minutes, then remove from the oven
Step 9/11
Mix together the cream cheese, milk, parsley, eggs, salt and pepper.
Step 10/11
Spread the vegetable mixture on top of the pastry. Cover with the egg mixture and top with a layer of button mushrooms.
Step 11/11
Return to the oven and bake for about 30 minutes. Serve warm garnished with parsley.

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