Sunday, June 12, 2016

Gluten free, meatless and milkless quiche.



This could also be called -Got Patience Quiche?-
It takes a long time to make. First of all
you have to wait 8 hours for the dough to
thaw. But it's worth it. I must thank
my drawing buddies for this quiche,
they are both meatless, but the other one is
also gluten free and the other one can't
use milk products. This is the result.



Here's the ingredients:

-Fria gluten free buff pastry
-1/2 bag of corn
-1/2 container of Violife "cheese" grated
-Cup and half of sun dried tomatoes, drained
and chopped
-3 eggs
-Oatly cream substitute 

Use these ingredients as you see best, and
test this quiche for yourself first time,
your owen and the always slightly different
consistency of the dried tomatoes may
alter the result.
Also make sure you thaw the corn!
I had a weird result when I threw the corn
in frozen­čśô



Cover your baking dish with 
parchment paper.



Mold the dough in the bottom and sides.
Mix all other ingredients in a bowl and
pour on the dough.



Add pepper and salt.
Owen at this point should be ready and warm at
150-170C°


I baked the quiche at 150C° for
30min, the raised the heat to 200C°
and baked 30min more. If the top gets too
brown, put a piece of foil on.
Now remember, your owen
is different from mine, so again
test this!



After the quiche comes out
(it smells sooo good)
you have to be patient,
it needs to sit a good 20-30min
before you cut into it.
The insides need to settle
so.....Got patience?





Hyv├Ą├Ą ruokahalua!
Bon appetit!

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