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Gluten-free Quiche with carrots, beetroot and brie

  • 1 hr 5 mins
  • Medium
  • VegetarianGluten-free
  • MicrowaveFood Processor
  • Renske

Ingredients

  • FOR THE DOUGH

  • FOR THE FILLING

Directions

This savoury quiche combines the warm flavours of carrots, thyme and beetroot. It fits perfectly to the autumn season and the creamy farm brie is an absolute winner! And even better, it is gluten-free!

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Steps

1

Combine all ingredients for the dough, except the water, in the bowl of the food processor with the kneading hook attached. Set the Pulse setting and let it run until you have a dough. Add the cold water while it is running.

2

Wrap the finished dough in cling film and let it harden for 15 minutes in the freezer (or 1 hour in the fridge, if you have the time).

3

Prepare the filling in the meantime. Chop the onion and garlic finely, and roast it in a skillet with a little oil. Chop the carrots in pieces of approximately 2cm and fry them for about 10 minutes, until they are a bit softer. Remove the thyme leaves from the branches and add them. Add salt and pepper.

4

Beat the eggs and add cream. Add salt and pepper.

5

Chop the beetroot and put them on the side.

6

Fry the onion and garlic in a skillet with a little olive oil, add the mushrooms and the finely chopped thyme and fry it for some minutes at high temperature. Add the cooking cream and let it reduce for about 3-5 minutes. Add the juice and rind of the lemon, along with the finely grated brie, and let it simmer for a while.

7

Preheat the oven to 180 °C. Grease a quiche tray with butter.
Powder your work surface with some flour, roll the dough until it is thin and put it in the tray.
Use a fork to pierce the bottom and sprinkle a tablespoon of breadcrumbs.

8

Spread the beetroot on the bottom of the dough, followed by a layer of diced brie (approximately half of the brie) and top it with the carrot mix. Pour the egg mixture on top and add the remaining brie.

9

Bake your quiche approximately 45 minutes, until the egg has hardened and the crust is golden brown. Enjoy your meal!

Enjoy

Gluten-free Quiche with carrots, beetroot and brie

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Ingredients

Adjust Servings:
FOR THE DOUGH
240gr wholegrain buckwheat flour
120gr dairy butter chilled and diced
2 eggs
some salt
2 tbsp cold water
FOR THE FILLING
2 large beets (pre-cooked)
500gr carrots
1 red onion
2 cloves of garlic
4 eggs
150ml cream
160gr farm brie diced
1 tbsp gluten-free breadcrumbs
3 sprigs fresh thyme
salt and pepper

Renske

Renske

I am a foodblogger of conscious and good tasting food, cooking with healthy, fresh and seasonal ingredients makes me the happiest girl on the planet!

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