Wheat-free Root Vegetable Quiche
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
6
- For the pastry
- 1 ¾ cups gluten-free all purpose flour (plus extra for dusting)
- 1 pinch salt
- ½ cup butter (diced)
- 1 egg (beaten)
- water (if needed)
- For the filling
- 4 carrots (sliced)
- 4 Parsnips (sliced)
- ⅞ cup cream (48% fat)
- 3 Tbsps Crème fraiche
- 3 eggs
- 3 Tbsps grated Parmesan
- salt
- freshly ground peppers
- To garnish
- snipped Chives
Preparation steps
1.
For the pastry: put the flour and salt into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Mix in the egg and just enough water (if necessary) to form a dough. Shape into a ball and wrap in cling film. Chill for 30 minutes.
2.
Heat the oven to 200°C (180°C fan) 400°F gas 6. Grease a 25cm|10" flan dish or tin.
3.
Roll out the pastry on a lightly floured surface into a round to fit the tin. Line the base and sides of the tin with the pastry.
4.
For the filling: cook the carrots and parsnips in a pan of boiling salted water for 4-5 minutes until just tender. Drain well.
5.
Mix together the cream, creme fraiche, eggs and parmesan and season with salt and pepper. Stir in the carrots and parsnips.
6.
Spoon the cream mixture into the pastry case and bake for about 40 minutes until the filling is set and the pastry is golden brown. Sprinkle with chives and cool for a few minutes in the tin. Serve warm.
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