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Author Notes: This quiche is a fabulous vegetarian dish that is loaded with flavour. The caramelised onions provide a lovely sweetness which works well with the earthy mushrooms. It can be cooked up for a warming dinner and served with a crisp side salad, or heated as left overs for a nourishing lunch. - Jessica Cox
- 2 eggs
- 1/3 cup rice bran oil
- 3 teaspoons guar gum
- 1/2 cup cauliflower florets
- 3 medium sized onions, finely sliced
- 8-10 brown swiss or button mushrooms
- 150gm goats feta or goats curd
- 1/3 cup rice, goat or soy milk
- 6 eggs
- Heat a frying pan on low heat and add the onions. Cook slowly to caramelised, which shall take around 20 minutes.
- In the mean time, make pastry by combining millet flour, salt and guar gum. Make a well in the centre and add 2 eggs, oil and water. Combine well with a wooden spoon, then kneed mixture for a minute or two. Place in the fridge wrapped in cling wrap for around 30 minutes. Whilst the pastry is in the fridge, steam cauliflower until just tender.
- Heat oven to 180c fan forced, or 200c gas. Take out the pastry and roll out with a rolling pin until about 3mill thick. Place in a baking or pie dish and then blind bake for 5-6 minutes. Remove from oven and scatter in pastry shell mushrooms, caramelised onions, steamed cauliflower and feta or goat’s curd.
- In a separate bowl beat remaining 6 eggs and stir in milk of choice. Pour mixture into tart shell over vegetables. Bake in the oven for 40-45 minutes or until golden brown and set into the middle. The tart will have a slight wobble yet should not be runny when cut.
- Serve with a crispy green side salad whilst still warm.