Tomato & Courgette Quiche

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Tomato & Courgette Quiche

Our gluten free quiche is a good solution to any meal dilemma from dinner parties and suppers to picnics!

Yields1 Serving
Prep Time45 minsCook Time45 minsTotal Time1 hr 30 mins
Tomato & Courgette Quiche
Shortcrust Pastry
 1 ½ cups Health Riot Cassava Flour
 ¾ cup Salted butter, cut into cubes and chilled
 1 tsp Xanatham gum
 2 Large egg yolks
 ½ tsp Salt
 Couple tablespoons of water
What you'll need
 3 Courgettes, blanched and cut in half, horizontally
 1 Large ripe tomato, cut into 8 quarters
 3 tbsp Gorgonzola cheese
 3 tbsp Ricotta cheese
 1 Large Free-range Egg, (whole), plus 1 large yolk
 ½ cup Cream
 ½ cup Grated Mature Cheddar cheese
 1 cup Fresh Basil leaves
 Splash of Extra virgin olive oil
 Salt and Pepper
Instructions:
1

Start off by adding your Health Riot Cassava flour, xanthan gum and butter to a food processor and blitz until the mixture is a bit like 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 one 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 cling film and refrigerate for a couple of hours.

3

Once the butter has hardened in your pastry dough, it is now ready to use. Preheat your oven to 180 degrees Celsius.

4

Using two sheets of wax proof paper (dusted with Health Riot Cassava flour) and a rolling pin, roll out your pastry so that it is about 3-4 cm wider than your quiche tin. Carefully place your rolled out pastry over your lightly greased quiche tin using a rolling pin. Lifting the sides of your pastry, gently push down into the sides to ensure that it is completely flush with the bottom of the tin and that the dough is now hanging over the sides.

5

Use your rolling pin over the quiche tin to cut off any excess dough. Using a fork, gently stab the entire base of the dough, then pop into your oven for about 3 to 4 minutes. You don’t want to cook the dough - you just want to create a cooked seal to the dough before you put in your filling.

6

Remove from the oven, then arrange your courgette pieces and tomato pieces around the bottom of your dish. Using a teaspoon, spoon in the gorgonzola and ricotta wherever you can see pastry gaps. Mix your eggs and cream together, then pour over your quiche. Finely chop your basil into shreds, then add half all over the quiche, keeping the other half for just before serving.

7

Lastly, season with some salt and pepper, then bake for around 40 minutes or until the pastry looks brown and crispy.

8

Drizzle with some olive oil and sprinkle the remaining basil on top. Slice and serve while still warm, however, this tart is just as delicious served cold.

Ingredients

Shortcrust Pastry
 1 ½ cups Health Riot Cassava Flour
 ¾ cup Salted butter, cut into cubes and chilled
 1 tsp Xanatham gum
 2 Large egg yolks
 ½ tsp Salt
 Couple tablespoons of water
What you'll need
 3 Courgettes, blanched and cut in half, horizontally
 1 Large ripe tomato, cut into 8 quarters
 3 tbsp Gorgonzola cheese
 3 tbsp Ricotta cheese
 1 Large Free-range Egg, (whole), plus 1 large yolk
 ½ cup Cream
 ½ cup Grated Mature Cheddar cheese
 1 cup Fresh Basil leaves
 Splash of Extra virgin olive oil
 Salt and Pepper

Directions

Instructions:
1

Start off by adding your Health Riot Cassava flour, xanthan gum and butter to a food processor and blitz until the mixture is a bit like 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 one 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 cling film and refrigerate for a couple of hours.

3

Once the butter has hardened in your pastry dough, it is now ready to use. Preheat your oven to 180 degrees Celsius.

4

Using two sheets of wax proof paper (dusted with Health Riot Cassava flour) and a rolling pin, roll out your pastry so that it is about 3-4 cm wider than your quiche tin. Carefully place your rolled out pastry over your lightly greased quiche tin using a rolling pin. Lifting the sides of your pastry, gently push down into the sides to ensure that it is completely flush with the bottom of the tin and that the dough is now hanging over the sides.

5

Use your rolling pin over the quiche tin to cut off any excess dough. Using a fork, gently stab the entire base of the dough, then pop into your oven for about 3 to 4 minutes. You don’t want to cook the dough - you just want to create a cooked seal to the dough before you put in your filling.

6

Remove from the oven, then arrange your courgette pieces and tomato pieces around the bottom of your dish. Using a teaspoon, spoon in the gorgonzola and ricotta wherever you can see pastry gaps. Mix your eggs and cream together, then pour over your quiche. Finely chop your basil into shreds, then add half all over the quiche, keeping the other half for just before serving.

7

Lastly, season with some salt and pepper, then bake for around 40 minutes or until the pastry looks brown and crispy.

8

Drizzle with some olive oil and sprinkle the remaining basil on top. Slice and serve while still warm, however, this tart is just as delicious served cold.

Tomato & Courgette Quiche

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