Gluten Free Asparagus, Leek and Parmesan Quiche

Asparagus, Leek and Parmesan Quiche with Parmesan

 

* 225g Asda Free From Plain Flour

* 1 tsp Tapioca Starch

* 110g cold butter, unsalted

* 4 large eggs

* 1 egg yolk

* 400ml double cream

* 4-6 Asparagus stalks, trimmed

* 2 leeks, sliced

* Finely grated zest of 1 lemon

* Salt and Pepper, to taste

 

Method

 

* Start by making the pastry - combine the flour and Tapioca starch well in a bowl

* Add the butter in small chunks and gently work into the flour until you have a mixture that   resembles breadcrumbs

* Whisk a teaspoon of cold water into one egg and beat well

* Gradually add the egg mixture to the crumbs until you have a soft but not sticky dough

* Mould the dough into a ball, wrap in cling film and chill in the fridge for 15 minutes

 

* When the pastry has chilled, press it into a flan dish and blind bake for 15 minutes, Gas mark 3 / 150C

* Gently sauté the Leeks and Asparagus

* Allow the pastry to cool and while doing so, whisk 3 eggs, the double cream, one egg yolk and seasoning well until you have a thick, smooth mixture that is consistent in colour

* Arrange Asparagus and Leeks on top of the pastry and slowly pour the filling in

* Bake for 20-30 minutes on Gas Mark 4/180C

* Top with grated lemon zest and shaved parmesan

 

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