Easy Gluten Free Vegetable Quiche
A beautiful and light quiche packed with delicious vegetables this recipe works really well for lunch or a light dinner. Gluten free and vegetarian friendly.
Servings: 8
Ingredients
For the Base
- ½ Cup of Butter
- 2/3 Cup Plain gluten free flour
- 6 Tablespoons of water
For the Filling
- 3 Cups of butternut squash, peeled and cubed
- 1 Red pepper, cubed
- ½ a Large courgette, cubed
- 3 Eggs & 1 for egg washing the pastry
- 1 Tablespoon of olive oil
- ½ Cup of grated cheese
- Salt & pepper to season
Instructions
- Preheat the oven to 180∞C and grease a tart tin (approx. 22cm) with 3 teaspoons of the butter and line a baking tray with parchment paper
- In a large bowl, sieve in the flour and add the remaining butter
- Rub the flour and butter together until you get a bread crumb consistency
- Add the water and stir with a spatula until a dough forms, roll the dough together with your hands to create a ball and place it in the fridge for 20-30 minutes
- For the Filling
- In a large bowl add the butternut squash, pepper and courgette, olive oil, salt and pepper and stir to combined
- Spread the mixed vegetables onto the baking tray and bake for 35-40 minutes, giving it little shake mid-way
- Dust a clean counter top with a little gluten free flour, remove the dough from the fridge and roll out until it it’s wider than the base of the tin and ½ cm thick and carefully place in the tart tin
- Brush the pastry with egg and blind bake in the oven for 8-10 minutes
- Remove the pastry from the oven, add the cheese and then the vegetables
- In a bowl beat the eggs, milk and beat, then pour over the vegetables
- In a bowl beat the eggs, milk and beat, then pour over the vegetables