Mark Parrott
Well-Known Member
- Relationship to Diabetes
- Type 2
Ingredients (US cup system):
For pastry:
1/2 cup ground almonds
1/2 cup coconut flour
1 cup vital wheat gluten
about a third of a block of butter
pinch of salt
1 egg beaten
water
Quiche filling:
6 eggs
1 small onion
6 pieces of asparagus
handful of spinach
1 pack of pancetta
grated cheese
milk (about a glug)
double cream (another glug)
pepper
baby plum tomatoes to garnish
Method:
1. Mix all dry ingredients for the pastry together in a bowl.
2. Dice butter & add to dry ingredients & using fingers rub in to form a breadcrumb texture.
3. Gradually add water & mix until a dough is formed. Be careful not to make the mixture too wet.
4. Form into a ball, wrap in clingfilm & chill in the fridge.
5. Once chilled for a least 30 minutes, roll out pastry on a pastry board or clean worktop with a rolling pin to form a large circle big enough for your tin. Use some coconut flour to prevent sticking.
6. Grease tin & lay pastry in the tin, pushing down into place. This pastry is very flexible just like normal pastry. Trim around the edges leaving enough to allow for shrinkage.
7. Prick the base with a fork, being careful not to go all the way through & bake on 190C (gas mark 5) for 5 minutes. Remove from oven & brush beaten egg on the pastry base. This helps seal it. Place back in oven for 10 minutes.
8. Beat up the eggs, add milk, cream & pepper.
9. Fry onions until transparent, add pancetta & fry off, then add chopped asparagus & fry for a couple more minutes.
10. Grate cheese & add some to the pastry base.
11. Add spinach & fried ingredients to the base, then pour on egg mixture & add the rest of the cheese on top & garnish with some sliced baby plum tomatoes.
12. Bake in the oven at 170C (gas mark 3.5) for 30 minutes. Keep an eye on it so it doesn't over cook.
13. Remove from oven & enjoy hot or cold.
The pastry could be used for any other purpose such as a pie or a pasty.🙂
For pastry:
1/2 cup ground almonds
1/2 cup coconut flour
1 cup vital wheat gluten
about a third of a block of butter
pinch of salt
1 egg beaten
water
Quiche filling:
6 eggs
1 small onion
6 pieces of asparagus
handful of spinach
1 pack of pancetta
grated cheese
milk (about a glug)
double cream (another glug)
pepper
baby plum tomatoes to garnish
Method:
1. Mix all dry ingredients for the pastry together in a bowl.
2. Dice butter & add to dry ingredients & using fingers rub in to form a breadcrumb texture.
3. Gradually add water & mix until a dough is formed. Be careful not to make the mixture too wet.
4. Form into a ball, wrap in clingfilm & chill in the fridge.
5. Once chilled for a least 30 minutes, roll out pastry on a pastry board or clean worktop with a rolling pin to form a large circle big enough for your tin. Use some coconut flour to prevent sticking.
6. Grease tin & lay pastry in the tin, pushing down into place. This pastry is very flexible just like normal pastry. Trim around the edges leaving enough to allow for shrinkage.
7. Prick the base with a fork, being careful not to go all the way through & bake on 190C (gas mark 5) for 5 minutes. Remove from oven & brush beaten egg on the pastry base. This helps seal it. Place back in oven for 10 minutes.
8. Beat up the eggs, add milk, cream & pepper.
9. Fry onions until transparent, add pancetta & fry off, then add chopped asparagus & fry for a couple more minutes.
10. Grate cheese & add some to the pastry base.
11. Add spinach & fried ingredients to the base, then pour on egg mixture & add the rest of the cheese on top & garnish with some sliced baby plum tomatoes.
12. Bake in the oven at 170C (gas mark 3.5) for 30 minutes. Keep an eye on it so it doesn't over cook.
13. Remove from oven & enjoy hot or cold.
The pastry could be used for any other purpose such as a pie or a pasty.🙂
