Dish: Yummy quick quiche
Special need categories: Gluten free, low fructose
Special needs translated: Gluten free, no onion
Ingredients:
- gluten free pastry (I had a rough cut puff pastry)
- eggs 4-5
- milk 1-2 cups
- bacon (check it's gluten free)
- celery
- mushrooms
- tomato
- grated tasty cheese
- frozen spinach
- parsley
- oregano
- garlic
- salt & pepper
Method:
Start by pre-heating the oven to around 190 deg C. Then lightly oil your baking dish and lay the pasty inside. Cover with foil and bake in the oven for about 10 min.
While the crust is being pre-bake, cut up your solid ingredients and fry the bacon, celery and mushroom a pan, add the defrosted spinach, parsley and tomato to the pan right at the end to combine and heat through a little.
Whisk the eggs and mile together in a bowl and add the salt and pepper and oregano (this could have been added to the fry pan instead).
Next to assemble. Empty the pan into the baked crust, sprinkle some cheese over the top and then simply pure the egg mixture on top into the crust. I found I didn't quite have enough so whisked another egg (5th) with some soy milk (was all I had) to top it up.
Now I started baking without foil over the top and added it later but the other way around is probably a better idea. So, cover with foil and place in the oven. Bake for approx. 25 min, then remove foil and continue for another 10-20 min.
Now remember these are best guesses (as all my cooking is), I was fiddling with the temperature and time to try and speed things up a little and then left it covered in the heavy dish while in transit to try and continue the cooking a little more. Anyway, in the end, there was a small section very slightly under done but it was more than edible and tasted fantastic. It's also worth nothing that I ended up with a fairly deep quiche (fried up too many yummy fillings) and this would have affected the cooking time too.
Anyway in the end I headed out the door 10 min late with a quiche and a fresh baked loaf of GF bread, not a bad effort I think. Stay tuned for a quick review of the bread mix I used too!
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