Carrot-tomato quiche

Carrot-tomato quiche

Carrot-tomato quiche

Ingredients for 4 people

The filling:

2 onions

5 eggs (2 egg yolks for the dough and the rest for the filling)

400 grams of carrots

15 cherry tomatoes

1 handful of walnuts

3 cm ginger

50 ml unsweetened almond milk or rice milk

1 tsp turmeric

2 tsp ground cumin

2 tbsp olive oil for frying

salt and pepper to taste

 

The quiche pastry:

100 g buckwheat flour

100g rice flour

50 ml of olive oil

2 egg yolks

5 tablespoons water

½ tsp salt

silicone baking dish diameter of 26 cm.

 

Zo maak je de quiche

Start by making the dough. For the dough you need two egg yolks. Store the remaining egg whites for the filling.

Mix in a large bowl the flour with the oil, egg yolks and salt. Add water and mix the dough with your hands. Make it into a ball and wrap the rest in cling film and leave in the refrigerator.

While the dough is in the refrigerator proceed with the filling.

Grate or chop the onions coarsely and fry for a few minutes on low heat in a pan with a little olive oil.

Grate the carrots and ginger and add it to the onions in the pan. Add the turmeric and cumin. Steer on a low heat for another 5 minutes. Remove the pan from the heat and let it cool slightly.

Preheat the oven to 220 degrees Celsius.

Take the dough from the refrigerator and roll it with a rolling pin until you can cover the entire baking dish (including the edges). Place the dough in the silicone baking dish and press gently.

If you don’t have a silicone baking dish then do not forget to grease your baking dish with a little olive oil.

Prick with a fork holes in the dough and cover the dough with foil and bake for 10 minutes in the oven.

Meanwhile, make the filling. Mix the eggs (three eggs and two remaining egg whites) with almond or rice milk in a large bowl. Add the onion-carrot-ginger mixture, the walnuts and add salt and pepper to taste.

Remove the dough from the oven and reduce the oven temperature to 180 degrees. Pour the filling into the baking dish. Halve the tomatoes and place on top of the filling.

Bake the quiche in 30-35 minutes.

 

Tip: rolling out gluten-free dough is easier when you do this on top of parchment paper (baking paper). The advantage is that you simply lift the parchment paper without breaking the dough and easily moves it to the baking dish.

If the dough sticks to the counter or parchment paper, sprinkle a little flour on the counter or on the paper. If the dough sticks to your rolling pin, then sprinkle the dough too with a little flour.

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