Garlic mushroom & blue cheese quiche
OK I'll admit it; I wouldn't expect any child to munch into a pile of mushrooms!
This quiche is adults only (especially if you have small children; blue cheese has lots of bacteria which can be harmful for their sensitive systems).
I made this for hubby and myself and felt obliged to share it with you because, well...just YUM.
How to make the base:
100g chickpea flour
30g pumpkin seeds
a pinch of turmeric
salt and pepper to taste
Water at room temperature
Mix the ingredients together in a bowl and then slowly add water, constantly kneading the mixture with your hands or a spoon (chickpea flour can be a bit sticky so I prefer a spoon).
As a side note chickpea flour will tend to form a paste rather than a dough, so try to go slowly with the water. However if you end up adding too much water don't worry use the mix anyway as it hardens in the oven while cooking.
Once you reach a dough-like consistency spread the mixture into your baking pan with wet hands, as this will facilitate spreading the dough.
How to make the filling:
3 eggs
100g ofyour favorite blue cheese, cubed and crumbled
240g button mushrooms, sliced
a tablespoon of pure dried crushed garlic (you can use less if you prefer)
a large onion, peeled and sliced
a drizzle of extra virgin olive oil
a tablespoon of honey
salt and pepper to taste
Sauté the onions in a pan with he oil over high heat. Once lightly brown add the sliced mushrooms and dried garlic and sauté over high heat until they are slightly softer but not wilting. Sautéing them over high heat will prevent them losing too much water and wilting.
Transfer the mushrooms to a mixing bowl and allow them to cool. Then add the cheese, salt, pepper, eggs and honey. Stir well and pour over the base.
Cook in the oven on medium heat for 45 minutes, or until the quiche is lightly browned and ENJOY!
This quiche is adults only (especially if you have small children; blue cheese has lots of bacteria which can be harmful for their sensitive systems).
I made this for hubby and myself and felt obliged to share it with you because, well...just YUM.
How to make the base:
100g chickpea flour
30g pumpkin seeds
a pinch of turmeric
salt and pepper to taste
Water at room temperature
Mix the ingredients together in a bowl and then slowly add water, constantly kneading the mixture with your hands or a spoon (chickpea flour can be a bit sticky so I prefer a spoon).
As a side note chickpea flour will tend to form a paste rather than a dough, so try to go slowly with the water. However if you end up adding too much water don't worry use the mix anyway as it hardens in the oven while cooking.
Once you reach a dough-like consistency spread the mixture into your baking pan with wet hands, as this will facilitate spreading the dough.
How to make the filling:
3 eggs
100g ofyour favorite blue cheese, cubed and crumbled
240g button mushrooms, sliced
a tablespoon of pure dried crushed garlic (you can use less if you prefer)
a large onion, peeled and sliced
a drizzle of extra virgin olive oil
a tablespoon of honey
salt and pepper to taste
Sauté the onions in a pan with he oil over high heat. Once lightly brown add the sliced mushrooms and dried garlic and sauté over high heat until they are slightly softer but not wilting. Sautéing them over high heat will prevent them losing too much water and wilting.
Transfer the mushrooms to a mixing bowl and allow them to cool. Then add the cheese, salt, pepper, eggs and honey. Stir well and pour over the base.
Cook in the oven on medium heat for 45 minutes, or until the quiche is lightly browned and ENJOY!