Woodland Vegetable Quiche
1 hr 20 min.
• Ready in 2 h. 50 min.
|Saturated Fat Acids||30.56 g|
|Sugar added||0 g|
1 serving contains
|Saturated fatty acids/g||30.56|
Recipe author: EAT SMARTER
1 Tablespoon, 1 Bowl, 1 Hand mixer, 1 Small knife, 1 Cutting board, 1 Casserole dish, 1 Measuring cups
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
- 7 ounces
chilled Mashed potatoes
- For the filling
- 1 tablespoon
- 4 cups
button Mushrooms (stalks removed)
- ⅜ ounce
dried Porcini mushroom (soaked and sliced)
Red onions (cut into wedges)
- freshly ground Black pepper
- 1 cup
cream cheese (with herbs)
- ⅜ cup
- ½ bunch
parsley (finely chopped)
- To garnish
- chopped flat-leaf parsley
For the pastry: mix together the rice flour, cornflour, salt, xanthan gum and baking powder in a large mixing bowl and mix thoroughly.
Rub the butter into the flour mixture until it resembles breadcrumbs.
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.
Remove the pastry from the refrigerator and knead for 2 minutes until smooth. Chill again (uncovered) for 1 hour.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a recangular baking dish.
For the filling: heat the butter in a pan and quickly brown the button mushrooms. Remove from the pan and set aside.
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.
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
Mix together the cream cheese, milk, parsley, eggs, salt and pepper.
Spread the vegetable mixture on top of the pastry. Cover with the egg mixture and top with a layer of button mushrooms.
Return to the oven and bake for about 30 minutes. Serve warm garnished with parsley.