ENDOMETRIOSIS, CROHNS + CELIAC DISEASE DIET BLOG

Wheat, Gluten, Dairy, Egg, Lactose, Refined Sugar, Caffeine, Red Meat, Soya & Rice Free Recipes

Suitable For Endometriosis, Crohns ,Celiacs Disease IBS (Irritable Bowel Syndrome) Sufferers - Some Recipes Are Also Nut-Free, Vegan & Raw

Thursday, 18 July 2013

Summer Vegetable & Bacon Quiche

No Egg
Summer Vegetable & Bacon Quiche
Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.
Endometriosis Safe, Crohns & Coeliac Safe

Ingredients: 
Crust:
3oz Sorghum Flour
3oz Masa Harina
1 Tsp Pepper
1/2 Tsp Salt
1 Tsp Vegan Bouillon Stock
1 Tsp Mixed Herbs
290ml Water

Quiche Filling:
1 Tbls Extra Virgin Olive Oil
1 Red Onion 
4 Slices Turkey Bacon
16oz Frozen Veg
390ml Water
1 Heaped Tbls Agar Agar Flakes
3 Tbls Nutritional Yeast 
2 Tsp Vegan Bouillon Stock 
2 Tsp Dijon Mustard
Optional: 1 Tbls Pea Protein
1 Sprinkle of Black Salt (Kala Namak)

Quiche Crust:

Add all of your crust ingredients to a bowl.









Mix all of the liquid into your flours to make a dough.

Wrap in cling film and put it into the fridge for half an hour.

Line a deep tin with greaseproof paper then either:
press the dough into your pan with your palm.

or

Lay out a sheet of cling film place the dough in the middle and lay another piece of cling film ontop and use a rolling pin to roll the dough out and place it over the tin.
Stab the bottom with a fork.


Pop in the oven on gas mark 5 for 5 minutes.

Next place a sheet of greaseproof paper over your crust and fill with clay cooking beans.

Place back into the oven for 15-20 minutes.





When your crust has cooled a little enough to hold its own, carefully start running your knife around the edge to free the sides from the paper.

(Please do not wait for the crust to completely cool as it will solidify to the paper)





 Now carefully turn your crust out into the palm of your hand and peel the paper away from the bottom and place your crust back into the tin and get rid of the paper.


Leave to one side whilst you make your filling.





Chop up your onion and add it to your frying pan with the olive oil on a low heat.




Whilst your onions are cooking put your veg onto boil.

And also put your turkey bacon under the grill to cook.

When your onions have cooked and your bacon is also ready with a pair of kitchen scissors cut your bacon into strips.

Turn the heat off and leave to one side.


When your vegetables are ready put half of them into a blender with 4 Tbls of the cooking water and blitz.

Add 390ml of water and your agar agar flakes to a pan and bring to the boil and stir until the flakes have dissolved.



Add the Nutritional Yeast, Vegan Stock, Dijon to the liquid and stir. Add the optional ingredients here if you want to.

 Pour a little of the sauce into the bottom of the crust to line it.




Next add the bacon, onions and vegetables and then add your sauce until it reaches the top of the crust.


Leave on the side until it is cool and set.


Place a plate ontop of the tin and turn it out, then take another plate and turn your quiche the right way up.

Now it is ready to serve.

I loved mine with Vegan Mayo  and sprinkle a little dill ontop.



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