Dairy & gluten free quiche
Recipe of the month August 2012
Dairy free and gluten free pastry 2 packs. (health food shop)
Coconut milk.
Organic tofu 1 pack.
1 medium onion.
4 small organic carrots.
1 broccoli.
1 organic red bell pepper.
6 small organic new potatoes.
A piece of root ginger.
5 cloves of garlic.
50g wallnuts.
8 organic mushrooms.
3 free range eggs.
Dried herbs, rosemary, sage, basil, parsley, etc etc.
Non dairy cheese. (health food shop)
Splash of sunflower oil.
A light sprinkle of buckwheat flour.
Drain off the tofu and chop up in ½inch chunks, clean peel and grate the carrots, peel and grate the ginger, clean and peel the potatoes and boil for 15 to 20 mins. Peel the onions and chop into fine pieces. Clean and chop the mushrooms. Peel and chop up really fine the garlic. Clean and chop broccoli and boil for 5 mins or steam. Chop up the red peppers into small pieces.
Clean a work surface with vinegar using kitchen roll, add a light layer of buckwheat flour or any gluten free flour to the surface and roll out the pastry and add to a large baking tray 1inch deep.
Add a splash of sunflower oil to a large frying pan and add the onions and simmer for 5 minutes moving around with a wooden spoon. Add the mushrooms, add the chopped up boiled potatoes, tofu, broccoli, garlic, grated carrots, wallnuts, peppers and the grated ginger. Stir in for a few minutes then turn off the heat.
Beat the three eggs together and add the Coconut milk to make 1 pint. Add dried herbs and stir in.
Add the vegetables to the tray of pastry and even out then pour over the egg mix. Cut slices of non dairy cheese and add to the top. Cook at 200 deg C for forty to fifty minutes (until it starts to brown).
Serve straight from the oven or eat cold.
