Spanish Quiche

Please excuse the long pause – I needed it. Not worrying about recipes, pictures, posts – it was really good for me and now I’m back – full of energy and new ideas that I’ll be happy to share with you!

Today Miriam baked a very tasty gluten-free quiche. Here’s how: Preheat the oven to 190 °C.

For the dough: 1 cup rice flour, 1/4 cup potato flour, 1/4 cup polenta, 1 pinch sea salt, 80 g butter, 4-5 teaspoons water. Mix the ingredients with a fork to form a crumbly dough. Grease a casserole dish with butter and sprinkle with polenta. Crumble the dough into the tin and then press down with your hands.

For the filling: Fry a vegetable stir-fry briefly so that the liquid evaporates. In this case it was: 2 onions, 3 garlic, 3 peppers, 250 g asparagus (frozen), 100 g artichoke hearts (frozen), seasoned with sea salt and herbes de Provence. Place the vegetables on the dough without the liquid.

Mix 200 ml soy cream and 3 eggs together, season with salt and herbs. Pour over the top and bake for 30 minutes, cover if the surface gets too brown. Remove the foil or lid, add the goat’s cheese and bake uncovered for a further 15 minutes. Leave to cool for 1 hour before cutting the quiche.

Bon appétit!