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Richelle's Roasted Pumpkin and Bacon Quiches (Gluten Free)


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Ingredients

12 portion(s)

Base

  • 250 g Cream Cheese cut into large blocks (I use Philadelphia original block)
  • 125 g Butter cut into chunks
  • 220-250 g Gluten Free Self Raising Flour (I use White Wings brand)

Filling

  • 20 g oil
  • 385 g Butternut Pumpkin (cut into small cubes 2x2cm roughly) When in season/Australian, I use fresh asparagus instead of pumpkin.
  • 150 g Cheese (Cheddar or Gruyere)
  • 1/2 Brown Onion diced
  • 150 g Cherry/Baby Roma Tomatoes quartered
  • 150 g Bacon diced
  • 9 free range eggs
  • 350 g Milk
  • 65 g mayonnaise
  • 25 g GF Flour (whatever you used for base
  • Generous amount of salt and pepper
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Recipe's preparation

    Method
  1. In a medium bowl, coat the cubed pumpkin in the oil, lay out evenly on a baking tray lined with baking paper then place in a preheated oven at 225°C until roasted and slightly brown (approx. 20-25mins). Set aside and allow to cool. When in season and Australian, I use fresh asparagus instead of pumpkin. Just chop to the same size as other ingredients and add raw.   To grate the cheese in your Thermomix place cubed chunks of cheese into Thermomix bowl with MC for 17sec | speed 5. Place in a separate bowl and set aside, clean/dry bowl and blade.   Place cream cheese in the bowl without MC for 2mins | 40°C | speed 4, scrape down side of bowl. While doing 1min | speed 5 add lumps of butter then 2mins | speed 3. Add flour to bowl with MC for 2mins | Dough mode

  2. Take out small handfuls of mixture and press into baking tin or in my case 12 single serve tart tins. Start filling edges first then fill in base, use sparingly if you have left over you can always top up after. You are after a thin layer of mixture that you can't see through. (Allow roughly 30 to 45mins to press the mixture into the individual tins)

     

  3. Divide onion pumpkin bacon tomatoes and cheese evenly across base/bases. 

  4. Place egg, milk, mayo, flour, salt and pepper into bowl (I don't bother to clean between, but feel free) 30sec | speed 6 then pour evenly between tart tins.

  5. If being served that day:Place in hot oven at 225°C for 10mins then drop temp to 180°C for 15mins or until centre is cooked (centre not jiggly) and quiche/base is nicely browned. Allow to cool for 10mins, then remove from tin and allow quiches to cool further on a cooling rack.If preparing a day or two ahead: Place in hot oven at 225°C for 8mins, drop the temp to 180°C for 10mins or till centre is cooked (centre not jiggly) and quiche is slightly browned. Allow to cool for 10mins, remove from tin and allow quiches to cool completely on a wire rack. Place in an airtight container in the fridge; reheat in a hot oven at 200°C for 10mins.

     

    I have served this to Coeliacs and non Coeliacs, and no one suspects its Gluten Free.

     

    They are delicious..... Enjoy

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Accessories you need

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Tip

I have not personally tested this with Gluten containing Flour, as I serve it to everyone and it is complemented regardless. If you try it with normal flour I'd love to hear your feed back, thanks for checking my recipe out......


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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  • OMG! Yummy!!

    Submitted by Lauren shakespeare on 10. November 2017 - 12:26.

    OMG! Yummy!!

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  • Made these on the weekend Even though the pastry...

    Submitted by Mother Trish on 7. June 2017 - 20:27.

    Made these on the weekend. Even though the pastry was very fiddly and the ratio of pastry to filling was a bit out, they were delicious. My lunch guests loved them and the recipe made heaps. Plenty for lunches the week 😚

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  • Yummy.  Made with spelt flour

    Submitted by ATR on 11. May 2016 - 16:48.

    Yummy.  Made with spelt flour and the pastry turned out perfect.  

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  • Best ever quiche recipe. This

    Submitted by Lwills on 1. May 2016 - 11:38.

    Best ever quiche recipe. This has taken over my 'go to' quiche. Everyone loves the pastry  (and I have to admit great nervousness the first time I made it). A huge hit with friends and family.

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  • Everyone in my family loved

    Submitted by Jojolly on 11. January 2016 - 20:05.

    Everyone in my family loved this recipe. Even my fussy 1 y.o. loved it!Thanks for sharing. =)

     

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  • Beautiful flavours and

    Submitted by van der Ploeg on 22. December 2015 - 10:46.

    Beautiful flavours and delicious pastry. I loved it. Thanks so much for sharing. tmrc_emoticons.)

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  • Awesome pastry, this will be

    Submitted by wendoree on 3. November 2015 - 22:27.

    Awesome pastry, this will be my staple GF pastry. Amazing, thank you!

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  • good to know, thank you....

    Submitted by Richelle_Ryan on 29. October 2015 - 15:27.

    good to know, thank you....

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  • Made this for dinner tonight

    Submitted by Naget on 3. June 2015 - 19:55.

    Made this for dinner tonight and it was a winner! Was a little worried about the pastry with how fluffy it was but it turned out delish.. I had way too much egg mixture for my quiche so will probably half next time but very yum! Thanks for sharing!! 

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  • Amazing A winner with hubby

    Submitted by Kelstar77 on 12. May 2015 - 21:04.

    Amazing tmrc_emoticons.-) A winner with hubby who is hard to please. Thanks for sharing. I have now stocked up my freezer with a couple of different types ready for dinners and or lunches tmrc_emoticons.-)

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  • I used regular plain flour as

    Submitted by Cc76 on 30. April 2015 - 16:08.

    I used regular plain flour as I had no GF. It was fantastic!!!!

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  • Delicious pastry ... hard to

    Submitted by Jurassic Lis on 7. April 2015 - 15:36.

    Delicious pastry ... hard to believe it was gluten free!

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  • Fantastic pastry. I was

    Submitted by ajones111 on 7. April 2015 - 14:45.

    Fantastic pastry. I was skeptical about using cream cheese, but it make the most delicious pastry. Thank you. We loved it. 

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