Woodland Vegetable Quiche

Recipe author: EAT SMARTER
Woodland Vegetable Quiche
1 hr 20 min.
2 h. 50 min.
Ready in


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)
dried Porcini mushroom (soaked and sliced)
Leek (sliced)
Red onions (cut into wedges)
freshly ground Black pepper
1 cup
cream cheese (with herbs)
½ bunch
parsley (finely chopped)
To garnish
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Kitchen utensils

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

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.