Try this gluten-free version of the classic Quiche Lorraine (ham pie).

Crust

100 g margarine
3 dl Provena 1kg gluteeniton kaurainen jauhoseos
1 dl grated cheese
1,5 dl water


Filling
0,5 red paprika
1 dl chopped leek
1 tbsp liquid margarine
150 g smoked ham, shredded
Topping:
2 dl sour cream
2 egg
1 dl low-fat cream
0,5 tsp salt
0,5 tsp ground black pepper

Topping
2 dl grated cheese


Recipe
Preheat the oven to 200 degrees. Pinch the soft margarine, flour and grated cheese until it forms a crumbly dough. Add water and mix until smooth. With floured hands, press the dough into the bottom and around the edges of a greased 26 cm pie dish.
Chop the leek and cube the bell pepper. Fry them in a pan with the liquid margarine. Slice the smoked ham. Spread the filling on top of the pie crust.
Mix together the cream, eggs, 1½ dl grated cheese and black pepper. Pour the mix over the filling. Sprinkle 1½ dl grated cheese on top.
Bake on the middle shelf of the oven for 35–40 minutes.

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