Wednesday, June 27, 2012

Red Bell Pepper, Goat Cheese, and Arugula Mini Quiches - Gluten Free.

Usually, I never make nor eat quiches. But I couldn't resist give a try to these ones.
This recipe is adapted from Réinventez vos tartes salées, sucrées by Catherine Kluger, Marabout ed. (in French).

Ingredients :
Make 6 mini quiches or a large one + 2 mini quiches

for the dough
- 200g rice flour
- a pinch of salt
- 90g cold butter, diced
- 2cl water
- 1 whipped egg (add another one if the dough is too floury)

for the filling
- 2 large red bell peppers
- 150g goatcheese log
- 50g raw almonds
- 60g arugula
- 15ml balsamic vinegar
- 25ml olive oil
- 2 garlic gloves
- some basil leaves
- 15cl rice milk
- 2 eggs
- 5cl whipping cream
- 15g cornstarch
- salt & pepper


for the dough
Preheat the oven at 220°C
1) Sift together the flour and salt;
2) Add the butter dices and crumble the mixture;
3) Incorporate the whipped egg and the water and mix with your fingers/blender until getting a homogenous dough;
4) Fridge the dough for an hour;
5) Dust the dough as needed and roll it out. Fit it to the moulds. Prick the dough with a fork. Allow the dough to rest for another hour.
6) Line the moulds with parchment paper and add pie weights on top. Bake for about 25min until the crust is golden but not overcooked. Remove from the oven.

for the filling
1) Slice the red bell peppers and put then on a grill for about 15 to 20 min until you can remove the peel easily (you can also bake them for 25-30min to remove the peel, I just like the first option best);
2) Mix half of the red bell peppers slices with the raw almonds, the balsamic vinegar, the olive oil, the garlic glove until getting a homogenous pesto;
3) Mix together the eggs with the rice milk and the whipping cream. Incorporate the cornstarch. Season;
4) Fill the mini quiches with dices of goatcheese, the rest of the red bell peppers, and some arugula and basil leaves. Pour the dairy mixture (appareil à quiche in French) on that and bake for 35-40 minutes at 200°C (depending on the size of the quiches, large ones will require 55 minutes to an hour);
5) Serve either cold or hot, as an appetizer or with salad as side.


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