Gluten-free vegetarian quiche
If you consciously avoid gluten, the sticky protein in the most common types of flour, you will quickly notice how many other types of flour there are at all. Fortunately, I don’t suffer from gluten intolerance, but I notice how my body gets better from gluten-free flour.
Besides different nut flours, there are also many gluten-free wholemeal, bean and starch flours that I have never tried before. Each flour has a different nutritional and tasty content and – unlike wheat flour, for example – is only conditionally suitable for cooking or baking.
Rice flour is blossom-white and tasteless, whereas chickpea flour is yellowish and rich in protein. Therefore, it is also perfectly suited as an egg substitute, since in combination with liquid it holds the mass together better and “sticks”.
I have combined both types of flour and the result is this wonderful, gluten-free vegetarian quiche.
Since I no longer had enough chickpea flour in stock and wanted to play it safe that the baked quiche would not fall apart, I also used an egg. If other flour is used or a higher proportion of chickpea flour, the egg can be dispensed with and 3-4 tablespoons of water mixed in instead. As a result you get a quiche form:
Ingredients for the quiche pastry:
- 125g rice flour
- 125g chickpea flour
- 150g cold butter or margarine
- 1 egg
Ingredients for the topping:
- 2 handfuls of peas
- 200g cherry tomatoes
- 2 carrots
- a small broccoli
- 1/2 red onion
- 3 eggs
- about 100ml milk (e.g. soy rice)
- salt & pepper
- First put the flour in a bowl. Mix in small pieces of butter, 1/2 teaspoon salt and a beaten egg. Knead to a smooth dough with your hands. Wrap the dough in foil and place in the fridge for at least 30 minutes.
- In the meantime, prepare the vegetables: Cut the broccoli into small florets, peel the carrots and dice them coarsely. Cook them together with the frozen peas in hot water until they are soft but still have their strong color. Wash and halve the tomatoes, peel the onion and cut into rings or strips.
- Beat 3 eggs and whisk with about 100ml milk. Season well with salt and pepper.
- Grease the quiche tin and sprinkle with some flour. Use your fingers to spread the cooled dough evenly over the form and press the edges down well. Now spread the veggies on the quiche as desired (if possible, peas first, then onions). Then spread the egg mixture on top and bake in a preheated oven at 160 degrees for 30-40 minutes.
- Let it cool down a little, remove from the baking tin and carefully cut it into eight or twelve pieces with a sharp knife.
This post is also available in: German