This gluten free version of the French dish is a delicious option for a light meal! Actually this was my first post at steemit two months ago and wanted to share this once again, considering this is one of my favorite dishes!
For the pastry
300gr /10oz almond (or rice) flour
150gr /5oz butter
salt
For the filling
100g/3.5oz grana Padano or parmesan cheese
1 tomato, sliced
1 eggplant or zucchini, chopped
150g/5oz bacon, chopped
4 eggs
100gr/3.5oz ricotta
salt and pepper
1 leek, chopped
50g/2oz paisley, chopped
Preparation
- For the pastry: mix the almond (or rice) flour with the butter and the salt until you it comes together. The rest it in the fridge for half an hour.
- For the filling chop all vegetables and stir all filling ingredients in a big bowl: tomato, eggplant (or zucchini), bacon, 4 eggs, ricotta (or same amount of cream), leek, paisley.
- Pre-heat the oven at 200oC /390oF
- In a floured quiche pan, now roll out the pastry until you have an uniform surface – put in the oven for 5 minutes
- Take que pastry from the oven and add the filling to it.
- Put the quiche in the oven for 45 minutes. Then it is ready! :)
Bon Appétit!
