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Gluten-Free Zucchini Quiche

ingredients

servings

6

Rice flour

150 oz

Yellow corn flour

50 oz

Chickpea flour

50 oz

Quinoa flour

50 oz

Water

120 oz

Corn seed oil

50 oz

Eggs

3 oz

Extra virgin olive oil

1 spoon

Vegetable cooking cream, glutenfree

150 oz

Fresh mint

2 leafs

Iodized salt

to taste

Courgette

2 oz

Glutenfree breadcrumbs

1 spoon

single courses from Italy

Gluten-Free Zucchini Quiche

Gluten-Free Zucchini Quiche

vegetarian with eggs

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gluten-Free Zucchini Quiche

Crisp brisket paste with natural flours stuffed with grilled zucchini.

Gluten-Free Zucchini Quiche step 1

step 1

In a bowl, knead the flour mixed with salt with oil and a slightly beaten egg.

Gluten-Free Zucchini Quiche step 2

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.

Gluten-Free Zucchini Quiche step 3

step 3

Cover it with a film and put it in the fridge for at least an hour. Meanwhile prepare the zucchini.

Gluten-Free Zucchini Quiche step 4

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.

Gluten-Free Zucchini Quiche step 5

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.

Gluten-Free Zucchini Quiche step 6

step 6

Take the brisèe pasta, lay with a half-inch thick rolling pin and lined an oven-covered baking tray.

Gluten-Free Zucchini Quiche step 7

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.

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