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1 Gluten Free Roast Vegetable Quiche

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Gluten Free Roast Vegetable Quiche

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Ingredients

6 portion(s)

Pastry

  • 90 g rice
  • 90 g polenta
  • 120 g Butter roughly diced
  • 100 g cold mashed potato

Filling

  • 400 g Pumpkin peeled and cut in 1.5 cm dice
  • 3 tablespoons olive oil
  • 200 g Broccoli trimmed and cut into florets
  • 2 spring onions
  • 1 handful of basil
  • 6 eggs
  • 150 g cream
  • 75 g feta cheese
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  • 6
    1h 30min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Pastry

  1. To make pastry place rice in TM bowl and mill for 2 minutes speed 9

    Add butter and polenta and mix for about 10 seconds on speed 6

    Add the mashed potato and knead for 1 minute 30 seconds, closed lid position on Interval speed.

    Shape into a disc, wrap in plastic and chill for 30 minutes

    Pre-heat oven to 200 degrees C

    Roll out pastry between 2 sheets of baking paper until 2 -3 mm thick.  Remove top layer of paper then carefully invert over prepared int and remove remaining piece of paper.  Trim edges, using left over pastry to patch any holes or cracks.  Freeze for 20 minutes.

    2. Filling

  2. Meanwhile place pumpkin on a baking tray, drizzle with olive oil and season with salt and freshly ground black pepper.  Roast for 25 minutes or golden and tender, set aside.

    Line pastry shell with baking paper, fill with dried baking beans or uncooked rice.  Place on a baking tray and cook for 15 minutes.  Remove paper and beans and cook for a further 10 minutes or until firm and edges are golden.

    Reduce oven temperature to 180 degrees C.

    Place 500 g water in TM bowl and place broccoli in steaming basket.  Cook for 6 minutes varoma temperature speed 2 or until just tender. Refresh in cold water

    Place spring onions and basil in dry TM bowl and chop for 3 seconds on speed 6.

    Add eggs and cream and mix for 15 seconds on speed 2

    Arrange broccoli and pumpkin in pastry shell and pour over egg mixture.  Crumble over feta cheese.

    Bake for 30 – 40 minutes until filling is set, golden and puffed.  Cool slightly before cutting into wedges

     

     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Very tasty. I used a polenta pastry which was...

    Submitted by bekogrady on 8. October 2018 - 09:20.

    Very tasty. I used a polenta pastry which was lovely with the filling.

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  • Love love love this recipe. I was so proud of how...

    Submitted by Cphacat on 23. February 2018 - 15:51.

    Love love love this recipe. I was so proud of how mine turned out, and will be making this regularly

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  • What size quiche does this

    Submitted by pipqueen on 12. May 2016 - 10:58.

    What size quiche does this make,  please tmrc_emoticons.)

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  • very tasty! I added my own

    Submitted by Salvardo on 19. April 2015 - 22:42.

    very tasty! I added my own twist by adding bacon, onion, garlic, ricotta, nutmeg, paprika and cheese topped with some cherry tomatoes

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  • Realise I've run out of time

    Submitted by Amitchell on 25. February 2015 - 17:04.

    Realise I've run out of time to make this for dinner. If I make the pastry ball only, will it freeze and defrost well? Or should I bake the pastry shell then freeze it? Thanks 

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  • Delicious! My pastry wouldn't

    Submitted by magda11 on 27. January 2015 - 13:37.

    Delicious! My pastry wouldn't roll neatly so I just pressed it into the tin and it worked fine. i buttered my tin and sprinkled with polenta so it would come away easily. Not sure if that was Necessary. Next time I want to try to make a double batch of the pastry and freeze half. Also want to try different variants of the flavourings eg bacon, spinach, caramelised onion.  I also cooked my mash as per the EDC recipe. not sure if it would have been easier to roll the pastry if I just cooked my potato in a jacket and mashed that ie. less moisture in the potato?

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  • Yummy!!!

    Submitted by mzoethout on 30. April 2013 - 19:24.

    Yummy!!!

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  • My daughter and her

    Submitted by FaithHopeLoveTruth on 26. February 2013 - 19:08.

    My daughter and her girlfriend (both aged 11) loved this quiche so much, they served themselves a cold slice each for breakfast. Both have requested it next time they have a sleep over!  The only tweek... I did not top with fetta, choosing grated parmesan and matured cheese instead.  Divine. This is a really good gluten free quiche.  Looking forward to trying it with Fetta.  TIP: Make sure the pastry shell is really firm and golden after baking before filling with the pumpkin, broccoli and egg mixture.

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