100 g buckwheat flour 100g rice flour 50 ml of olive oil 2 egg yolks 5 tablespoons water ½ tsp salt
100 g buckwheat flour
100g rice flour
50 ml of olive oil
2 egg yolks
5 tablespoons water
½ tsp salt
How to make the quiche pastery
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 for 30 minutes to rest.
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.
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.