Recipes

Savoury pie - “quiche” with champignons (gluten-free)

Easy gluten-free

Savoury pie dough belongs among shortcrust pastry doughs and its preparation is very simple. Wrapped in plastic wrap, it can stay 1-2 days in the fridge, which is ideal. The pie is usually baked in a round corrugated pan - you can use either a larger one or several smaller ones. As for the filling, you'll find inspiration around every corner, but the best place to look for inspiration is in the inside of your fridge!

Ingredients

Dough :

260 g Nomix gluten-free flour
40 g plain corn
or buckwheat flour
120 g butter
1 small egg
90 ml (g) milk
6 g baking powder
a little salt (approx. 3 g)

Champignon filling :

a piece of leek
5-6 larger champignons
3 eggs
70 g sour cream
grated Parmesan
green onion stalk
salt, pepper, crushed cumin
olive oil

For this recipe you need the following products:

Directions

Mix the dry ingredients first, then knead them with the remaining ingredients. This will form a smooth dough (similar to Linzer), which should be left to rest for about 20 minutes. Press the dough into the pan or roll it out into a patty. Use a rolling pin to move the dough into the pan and adjust it so that it covers the edges of the pan. Lightly prick the bottom of the dough with a fork in several places to help it keep its shape. Weigh down with beans placed on baking paper. Pre-bake the dough in the oven at 180 °C for about 15 minutes.
Chop a piece of the leek and sauté in olive oil, throw in the 5-6 larger mushrooms, sliced, a little crushed cumin and salt. In a bowl, whisk 3 eggs with 70 g of sour cream, add the sautéed mushrooms, chopped green onion and grated Parmesan cheese (other cheese can be used). Pour everything into the pre-baked dough and sprinkle the top with more grated cheese. The edges of the dough can be smeared with whisked egg. Bake for 20-25 more minutes for the filling to bake through.
Let the finished pie stand in the pan for a while before turning it out.