1040
April 15, 2024

Savory, juicy vegetable quiche (gluten-free)

Time

Preparation time: 45 min.
Cooking or baking time: 30 min.
Total preparation time: 1 hr. 15 min.

The basis for this vegetable quiche is a light, salty shortcrust pastry with herbs.

ingredients

For the dough:

250 g gluten-free flour (eg Mix it by Schär)
30 g curds
1 egg size M
1 tablespoon vinegar
60 g soft butter
about 4 tablespoons water
Salt - to taste - the dough should later taste slightly salty
TK - herbs or fresh herbs (quantity ratio was about 1/4 TK herbs for me)

Furthermore:

if necessary, some oil
additionally you need for the form: (shortcrust pastry ca. 26cm diameter)
some butter or magazine (to grease) and about 1 - 2 El gluten free breadcrumbs (eg Schär or hammer mill) for subsequent dusting the greased form
+ Roll out some flour for the dough

For the filling:

2 peppers (with me it was only red)
2 normal sized onions (distributed in coarse pieces)
2 normal sized tomatoes
2 bars of spring onions
1 medium zucchini
the rest of the TK herb pack
1/2 pck. Lean bacon in cubes
1 shot of soy and Worstester sauce (as a taste support)
1 pinch of sugar
3 eggs
some nutmeg
salt and pepper
Parmesan or gratin cheese (for gratinating)

If you do not like something, you are welcome to exchange it. Generally it is always advisable to use seasonal vegetables.

preparation

Use the hand mixer or the food processor with dough hook to make a soft dough. The dough should have the consistency of cookie dough. Finally, add the herbs and salt. Carefully dispensing ... (The dough should be just slightly salty at the end.)
Now you can first devote yourself to other things, because the dough must be wrapped in foil, minimum 30 minutes, well refrigerated. 60 - 90 minutes are better.
In the meantime, you can also prepare everything to roll out the dough. For this, I simply spread a larger sheet of aluminum foil on the workplace, dusted with flour and also lightly the dough roll / clean water bottle. This serves to counteract the sticking of the dough (in addition to the previous cooling). The better the dough is chilled, the less flour you will need afterwards. (With fast processing!)
The filling can be prepared very well, and tastes a bit full, the better: For this, first all vegetables are washed, the onions and the spring onions are peeled. Then everything is cut small. Core the peppers, cut into strips and then divide again several times. The same goes for the tomatoes.
Divide the zucchini, quarter and slice again. Then roughly chop the onions. Add bacon.
Put everything in a bowl, add the remaining TK herbs, a shot of soy sauce and Worcester sauce. 1 pinch of sugar, salt and pepper to taste.
It recommends, in the end, let all the vegetables drain well over a sieve again. (You should keep as little liquid as possible, later with your vegetable and bacon mix.
Open the last 3 eggs, (do not forget the olfactory sample - if a spoiled one got lost), whisk the egg with a fork, add a dash of nutmeg, add some salt and pepper (just a little - you've already spiced the rest !) - and that was it. -> This will be your infusion / binding sauce later.
Now back to the dough: I simply rolled the dough roughly and then pressed it into the previously greased and lightly dusted with breadcrumbs. Pull the dough as evenly as possible up the form and the wheels. Then with a fork evenly pierce small holes in the dough, on the bottom and edge.
Now you give about 1 egg from your 3 whisked eggs to the bottom of your dough-covered form. (The rest of the eggs are finally poured over it, so you need them later ...)
Now go to filling: The liquid-reduced vegetable-bacon-mix-mixture now fills it to just below the edge of the dough, on. Pour over the last eggs and then gratinate with parmesan cheese or light gratin cheese.
The baking time is about 30 minutes at 160 ° - 180 ° degrees. I first baked at 160 degrees - 20 minutes and at the end, where the cheese was then on it, I once again turned up a bit to 180 degrees - for subsequent tanning.
When baking, you should occasionally look in the oven, and if necessary, simply turn the mold - so that it tans evenly.
After the baking time, I cut short with a sharp knife along the shape, then when hot, the vegetable quiche with two spatulas lifted from the mold and then directly served hot.