Base: (for 2 small quiche forms)
160 g gluten free flour ( 80 g quinoa flour and 80 g gluten free mix)
40 g butter and 30 g vegetable oil
Pinch of salt
2 table spoons water
100 g cooked ham
40 g lean bacon / speck (remove fatty parts)
4 table spoons of sour cream
60 ml cream
60 g onions
Soften the butter (let it rest outside the fridge or put it in microwave for 20 seconds) and mix butter and oil in a small bowl. Further stir in the eggs, salt and flour and a bit of water. Let this dough rest for some minutes.
Chop the ham, onions in thin slices. Mix it in a bowl with the eggs, sour cream, cream and whisk until you get a smooth consistency. Add salt and pepper and if you like a hint of paprika powder. (we reckon you might need about 3/4 small spoon of salt, ¾ spoon pepper and maybe 1/3 tea small spoon of paprika). Prepare your form: spray oil on it and powder it with any flower (so the base won't stick). Then role the base until 3 – 5 mm thin and place it into your quiche form(s).
TIP: if you struggle to roll the dough, place it between two clear foils and roll it until it’s thin enough.
Add your filling and bake it in the pre-heated oven (180 degree C) for around 25-30 min. Please note: depending on your oven brand and size, this time can vary. If the convection does not work as well, put the base in first WITHOUT the filling and bake it on 200bdegrees C for 5-8 min. Then add the filling and bake on 180 degree for another 15 min.
Let it rest for 5 min after taking out of the oven and then ENJOY!
Nutrition Nation TIP: eat with a green salad to enjoy a light summer lunch!