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Fresh Living Network
Gluten free mushroom quiche

Gluten free mushroom quiche

Taken from Seriously Good! Gluten-free Baking in association with Coeliac UK, Phil Vickery (Kyle Books) ‐ available from Exclusive Books
8
RECIPE TYPE:Light meals
 
Method

Pastry

  • Sift the baking flour mix ingredients to combine them.
  • Set aside 225g and store the balance in an airtight container.
  • Put the 225g baking flour mix, gum and salt into a food processor. Pulse to combine.
  • Add the butter and pulse the mixture until it resembles breadcrumbs.
  • Add the egg and enough water to bring the dough together. It should be nice and soft. The gum will cause the dough to firm up on standing.
  • Roll out the dough on a surface dusted with corn flour and then use it to line a 25cm flan pan.
  • Prick the base lightly with a fork.
  • Line the pastry with non-stick baking paper and baking beans.
  • Bake at 180°C for 15-20 minutes until pale golden brown.
  • Remove the paper and beans and return to the oven and cook for another 5-10 minutes to dry out the base.
  • This base can be used for both sweet and savoury tarts and quiches.


Mushroom quiche 

  • Heat the oil in a frying pan and cook the onions and garlic until soft.
  • Add the mushrooms and cook for about 5 minutes.
  • Remove from the heat and cool.
  • Sprinkle the cheese over the cooked pastry base.
  • Scatter over mushroom mixture.
  • Mix together the cream and eggs.
  • Season well and pour over the filling.
  • Scatter over some thyme.
  • Bake at 180°C for 30- 40 minutes until filling is set and golden brown.
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EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free

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