Gluten-free cold salad cake
single courses from Italy
Gluten-Free Zucchini Quiche
Gluten-Free Zucchini Quiche
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Crisp brisket paste with natural flours stuffed with grilled zucchini.
preparation
step 1
In a bowl, knead the flour mixed with salt with oil and a slightly beaten egg.
step 2
Mix the compound with a skillet and add water slowly until it forms a panetto. Work it well with your hands until you form a compact dough.
step 3
Cover it with a film and put it in the fridge for at least an hour. Meanwhile prepare the zucchini.
step 4
Cut them into thin slices and grate them on a hot plate for a few minutes to the side. Season with freshly ground oil, salt and mint.
step 5
In a bowl whisk the eggs with a pinch of salt, add the cream of rice and work well the compound. Combine the trimmed courgettes.
step 6
Take the brisèe pasta, lay with a half-inch thick rolling pin and lined an oven-covered baking tray.
step 7
Buckle with a fork on the bottom and fill with the egg and zucchinium mixture, sprinkle the surface with the breadcrumbs. Cook in hot oven at 180 degrees for about 30 minutes.