Courgette, tomato, pumpkin seeds, ginger and cheese quiche recipe
Hi all.
We are back after a few days of rest with the family in the south of Spain.
Before we left, we had promised to share with you the recipe for the gluten-free quiche with tomato and courgette, among other ingredients, so here it is. What we like most about quiche is that it gives you a lot of scope to play with the ingredients, so once you get the hang of the base, you can either combine ingredients that you have available at home or add or remove ingredients according to your tastes or needs. For example, in the recipe we are sharing with you today, we added some pieces of Camembert cheese, but if you don't like cheese, the recipe is also delicious without it.
Quiches, like pizzas, are also recipes that lend themselves to being made with the family, easy recipes even when there are children at home. What Sacha likes best is to knead the flour with the water and roll the dough with a rolling pin.
COURGETTE, TOMATO, PUMPLIN SEEDS, GINGER AND CHEESE QUICHE RECIPE
By Du bois à la maison
4-6 people
Preparation time: 15 minutes
Total time required: 50 minutes
Category: Gluten-free
INGREDIENTS
For the dough:
60 g rice flour (if it is wholemeal, the better)
50 g buckwheat flour
50 g tapioca starch
65 g butter
Half a teaspoon of gluten-free yeast
50 ml water
Pinch of salt
For the filling:
3 eggs
150 ml gluten-free oat milk
1 medium or large courgette
A handful of cherry tomatoes
6-8 pieces or slices of Camembert cheese
A handful of pumpkin seeds
Half a tablespoon (coffee) of ginger
Half a tablespoon (coffee) of oregano
INSTRUCTIONS
For the dough:
In a bowl add the different flours and the yeast, mix and add the slightly melted or softened butter (it is better if it is cold). Add a pinch of salt. Mix everything well.
When everything is well mixed, add the water little by little while continuing to stir the dough. Use your fingertips, as if you were crumbling the dough.
When you have finished, form the dough into a ball and knead for about five minutes, as if you were making bread.
When the dough is smooth and you have finished kneading, place it between two pieces of waxed or baking paper and, with the help of a rolling pin, flatten the dough until the surface is larger than the surface of the mould you are going to use to make the quiche in the oven.
5. When you have the ideal size for your mould, delicately remove the top baking paper and leave the bottom one to place the mould directly under it and leave the dough on top as in the photo.
6. Remove the mould with the dough ready and leave to rest while you prepare the filling.
For the filling:
Peel and cut the courgette into squares or slices and cook it in the pressure cooker or in the microwave, as you prefer. (We usually cut it into slices and, on a microwaveable plate, add a pinch of oil and a little zaatar. Microwave for 5-6 minutes). Set the cooked courgette aside.
3. In a bowl, add the 3 eggs and beat them.
4. Add a pinch of salt and the oat milk. Mix together.
5. Add a pinch of pepper, ginger and oregano. Mix again.
6. Pour the filling into the dough that is ready in the baking dish.
7. Sprinkle the cooked courgette cut into squares or slices over the filling.
8. Add and sprinkle with the handful of halved cherry tomatoes.
9. Add and distribute the chunks or slices of Camembert cheese (optional).
10. Add and scatter the handful of pumpkin seeds.
11. Heat the oven for 10 minutes.
12. Place the mould with the dough and filling in the oven and bake for approximately 35 minutes at 1000 watts.
13. Take the quiche out when it is golden brown on top and the pastry is well done.