Vegetable Quiche with Rice Flour Crust
This quiche is made from scratch. The rice flour crust is filled with an abundance of seasonal vegetables. This is a well-balanced meal by itself!
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Rice flour absorbs liquid differently depending on the brand of products and manufacturing methods. Please adjust the amount of water (or milk) to be added to the dough by carefully monitoring the consistency.
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All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
4-6 servings
Ingredients
For the crust
| 1¼ cups (200g) | rice flour |
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| 2 tablespoons (27g) | sugar |
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| ½ teaspoon (3g) | salt |
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| 1 | egg, beaten |
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| 2 tablespoons (26ml) | olive oil |
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| 2 tablespoons (30ml) | milk |
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For the filling
| Olive oil for sautéing | |
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| 1oz/30g | bacon (1 slice) |
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| ¼ cup (40g) | onion, diced |
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| ¼ cup (40g) | kabocha or other pumpkin, diced |
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| ½ cup (40g) | eggplant, diced |
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| ½ (100g) bag | shimeji or other mushrooms (about ½ cup) |
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| 2 tablespoons (30g) | corn kernels |
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| 3 cups (80g) | fresh spinach, roughly chopped |
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| Salt and pepper to taste | |
For the egg custard
| 4 | eggs, beaten |
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| ¾ cup (200ml) | heavy cream |
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| 3 tablespoons (15g) | grated cheese |
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| ¼ cup (60g) | cherry tomatoes, cut in half |
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| Salt and pepper to taste | |
Directions
For the crust
In a bowl, combine rice flour, sugar, and salt. Mix in egg, olive oil, and milk to the flour, adjusting the amount of milk to reach the desired firmness. Knead well. Form the dough into a ball and rest for 15 minutes.
Preheat the oven to 375°F (190°C). Place the dough in between the folded parchment paper. Stretch the dough with a rolling pin to form a circle, a little larger than the quiche pan.
Place the dough sheet onto the lightly greased quiche pan. Remove the excess, and press the dough into its place with fingers.
Bake in the oven for 12-15 minutes. Take out the crust, and adjust the oven to 390°F (200°C).
For the filling
In a skillet over medium-high heat, sauté all the ingredients for the filling. Season with salt and pepper.
Layer the filling on the bottom of the pie crust.
For the egg custard
Combine eggs, heavy cream, and grated cheese in a bowl and season with salt and pepper.
Pour the egg mixture over the filling, and top with cherry tomatoes.
Bake for 35-40 minutes or until golden brown. Serve when the quiche has cooled down slightly.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.