Courgette and mushroom mini quiches

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Courgette and mushroom mini quiches

A gluten free quiche without skimping on flavour!

Yields1 Serving
Prep Time50 minsCook Time25 minsTotal Time1 hr 15 mins
Courgette and mushroom mini quiches
What you'll need
 8 Baby marrows, chopped into small rounds
 Pack of sliced mushrooms, chopped small
 Half an onion, diced
 A handful of English Baby Spinach leaves
 Salt
 Fresh basil
 Dried herbs
 8 Free-range Eggs
 50 g Parmesan cheese
 1 ½ cups Health Riot Cassava flour
 ¾ cup Salted Butter, cut into cubes and chilled
 1 tsp Xanthan gum
 2 Large Free-range Eggs yolks
 ½ tsp Salt
 A couple Tbsp's of water for the dough
Instructions:
1

Start off by adding the Health Riot Cassava flour, xanthan gum and butter to a food processor and blitz until the mixture resembles bread crumbs, then transfer to a mixing bowl.

2

Add your egg yolks and salt, and work the mixture with your hands. Add 1 tablespoon of water and work again until the mixture comes together to form a fairly stiff looking dough. If it is still too crumbly, add another tablespoon of water (add only 1 tablespoon at a time - you can always add more water, but you can’t take it out) and re-work until the mixture comes together. Cover with clingfilm and refrigerate for 20 minutes.

3

Once the butter has hardened in your pastry dough, it is now ready to use.

4

Preheat oven to 180 degrees Celsius.

5

Using two sheets of wax proof paper (dusted with Health Riot Cassava flour) along with a rolling pin, roll out your pastry so that you can make lots of disk shapes out of your dough. Grease and flour your muffin tray and carefully place your circle cut outs gently into the muffin form, being careful to patch up any cracks that occur. Using a fork, gently stab the entire base of the dough.

6

Now fry all your veggies and herbs in a thick based non-stick pan. Once cooked, place the veggies inside your Cassava quiche pastry cups.

7

Whisk all the eggs together and fill up your veggie quiche cups. Sprinkle a little Parmesan cheese over and bake in your preheated oven for 20-30 minutes or until golden brown.

Ingredients

What you'll need
 8 Baby marrows, chopped into small rounds
 Pack of sliced mushrooms, chopped small
 Half an onion, diced
 A handful of English Baby Spinach leaves
 Salt
 Fresh basil
 Dried herbs
 8 Free-range Eggs
 50 g Parmesan cheese
 1 ½ cups Health Riot Cassava flour
 ¾ cup Salted Butter, cut into cubes and chilled
 1 tsp Xanthan gum
 2 Large Free-range Eggs yolks
 ½ tsp Salt
 A couple Tbsp's of water for the dough

Directions

Instructions:
1

Start off by adding the Health Riot Cassava flour, xanthan gum and butter to a food processor and blitz until the mixture resembles bread crumbs, then transfer to a mixing bowl.

2

Add your egg yolks and salt, and work the mixture with your hands. Add 1 tablespoon of water and work again until the mixture comes together to form a fairly stiff looking dough. If it is still too crumbly, add another tablespoon of water (add only 1 tablespoon at a time - you can always add more water, but you can’t take it out) and re-work until the mixture comes together. Cover with clingfilm and refrigerate for 20 minutes.

3

Once the butter has hardened in your pastry dough, it is now ready to use.

4

Preheat oven to 180 degrees Celsius.

5

Using two sheets of wax proof paper (dusted with Health Riot Cassava flour) along with a rolling pin, roll out your pastry so that you can make lots of disk shapes out of your dough. Grease and flour your muffin tray and carefully place your circle cut outs gently into the muffin form, being careful to patch up any cracks that occur. Using a fork, gently stab the entire base of the dough.

6

Now fry all your veggies and herbs in a thick based non-stick pan. Once cooked, place the veggies inside your Cassava quiche pastry cups.

7

Whisk all the eggs together and fill up your veggie quiche cups. Sprinkle a little Parmesan cheese over and bake in your preheated oven for 20-30 minutes or until golden brown.

Courgette and mushroom mini quiches

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