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
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Ingredients
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2
eggs
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1/3 cup
rice bran oil
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3 teaspoons
guar gum
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1/2 cup
cauliflower florets
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3
medium sized onions, finely sliced
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8-10
brown swiss or button mushrooms
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150gm
goats feta or goats curd
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1/3 cup
rice, goat or soy milk
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6
eggs
Directions
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Heat a frying pan on low heat and add the onions. Cook slowly to caramelised, which shall take around 20 minutes.
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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.
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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.
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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.
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Serve with a crispy green side salad whilst still warm.
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