Delight in this gluten-free asparagus and ricotta quiche, a perfect blend of creamy ricotta and fresh asparagus for a healthy, tasty meal.
Deliciously Light and Healthy: A Perfect Gluten-Free Option for Any Meal
This spring, indulge in a delightful quiche that embodies the essence of the season. With its light and delicious flavors, this dish serves as an excellent choice for a springtime meal. The quiche pairs beautifully with a crisp green salad, making it a refreshing option for lunch or dinner gatherings.
The recipe highlights the use of fresh, seasonal ingredients, perfect for celebrating the vibrancy of spring. Whether you’re hosting a brunch or simply looking for a new dish to enjoy at home, this quiche is sure to impress with its combination of taste and elegance.
Wholesome Delights: A Creamy Asparagus Quiche That Defies Gluten!
Hello everyone and welcome to another episode of re’s kitchen today we’re going to be making an asparagus and rot kiche on a gluten-free base light delicious and if nothing says spring like fresh asparagus it’s not very hard and we’re going to whip this up really quickly so let’s get straight into it shall we so first up we have of course.
The star of the show some asparagus we have some plain flour gluten-free of course some zanam gum an egg parmesan butter olive oil ice water and then for the filling we’ve got some salt nutmeg eggs Ricotta and more parmesan now let’s start on our pastry of course you can use a pre-made square of pastry if that fits your dish but you’re not going to.
Get that lovely bit of Parmesan in the crust and it really is pretty easy to make the pastry so let’s do it so in my food processor and you want your soft blade not your cutting blade for this we’re just going to add our dry ingredients and zanam gum just helps this pastry stay a bit crisp I’m going to throw in a.
Pinch of salt and my parmesan and give that a quick pulse just to mix it all up now we’re going to add our chilled butter cubes and I’m going to pulse this until it resembles fine bread crumbs just like you would if you were rubbing it in by hand it’s just easier with the.
Machine let’s have a peek not quite there’s still a couple of big lumps of butter in there yeah and you can see that that’s a lovely fine yellowy color with no big lumps of butter now our next step is to add our liquids so I’m going to be running the machine and add the egg and.
The oil run it for a little minute and then start adding our ice water now my recipe says you add 60 MLS which is 4 tablespoons it might take three tablespoons it might take five let’s just see what the flow is doing and you’ll see it form a ball as we go all right so I’m just going to Pop my egg my oil and get it going.
you can see it’s all starting to come together but although that’s four I’m going to need to add a fif today it’s a bit crumbly still and the Machine is literally needing it for us short cast pastry is the easiest to.
Make this way and see that that’s all come together I’ll put that on my mat that will be one solid ball so although my machine has done most of my kneading I’m just going to bring it all together make sure I get one nice ball it feels really good to touch that’s going to be a great pastry so I’m wrapping it just in some cing film and.
Popping it in the fridge to rest for about half an hour so while our pastry is resting I’ve got my oven starting to heat up at 170 Cade um fan Forest of course so now let’s start on our filling so three eggs and I’m just going to beat them just a little to help start this.
Process and then the wonderful ricotta ricotta means that I didn’t need to add cream or milk and it gives it that creaminess but it makes it a much lighter filling so I’m just going to break that up with my Fork now I’m going to add my parmesan I freshly grated of course you can buy the pregrated if you.
Wish now this is an unusual filling for those used to making like a Kain or whatever that’s got quite a liquid filling this will melt and go goo in gorgeous but but a minute it’s exactly what I’m expecting I’m going to add a little bit of salt although the parmes parmesan sorry.
Does add a bit some Cracked Pepper and a grape of fresh nutmeg so let’s start by talking about our dish I’m using a kiche pan today you know it’s a kiche pan cuz it’s got the bottom that separates if you don’t have a kich pan you can use a baking dish and what you need to do is inline that with some baking paper to help you get them.
The kiche out I’m also using a perforated kiche pan now these are fabulous cuz it means I don’t need to Blind bake if your kich pan doesn’t have the holes in it you will need to once we’ve rolled our pastry put your pastry in a little ring of paper in them Bott them and some beads and blind bake it for 15 minutes.
So that it’s fine and not soggy when when the kiche is cooked but these perforations are Game Changer as I’ve said before in some of my other videos so that’s my kich pan now I’ve got the star of the show which is the asparagus asparagus comes in white green and purple if it comes in anything else please leave me a message on my blog um.
I’d be interested to know so with the younger or thinner the stalks and the younger the stalks the less you need to do in preparing if you had had some that were big and fat other than white ones if you had some that were big and fat like this you would need to peel them and blanch them and do all sorts of things but these are.
Beautiful and young and we don’t need to but what you find is that the end gets a bit Woody cuz it’s the older bit the easiest way to remove the wood is to just snap them that bit is going in the compost but the important thing that I need to do today is I want to make this a bit decorative and I’m going to want.
To put them so that I can arrange them in my dish so I’m going to end up with all of these bits are going to be a bit too long so the bits that are too long to do the decorative bit on my dish I’m going to chop really finely and mix through not going to waste anything and mix it through our cheese mix so they’re coming through underneath and then these.
Will Go On Top to be decorative so now on my mark yep it’s going to go in and I’m just going to finally chop these to be mixed up through my mix so now let’s just mix through our little bits of asparagus all right it’s time to roll our pastry so just a little bit of flour.
On my mat I don’t want too much pop our pastry which is nice and chilled and the reason that we chill it and we’re going to chill it again once we put the it in the base is it helps stop it shrinking does make it harder to roll though oh it’s very cold so I’m pretty sure that this is.
Close it’s about 3 to four mil thick I pop my outside of my dish on and I can see that I have not only the size but I have enough to come up on the sides so that’s pretty good to go and then pop it over your dish now if it breaks like mine has just in it’s not the end of the world so don’t panic get a little bowl of.
Pastry and what we’re going to do is we’re just going to use that to push it into the sides first and then we’ll do any repairs that we need to oh it really is wanting to crumble all over the place today so although I’m a little devastated the one I’m doing on video has broken it’s probably a really good thing to show you what happens at home.
And of course gluten free pastry it can be temperamental so those of you who can eat a normal diet don’t know how lucky you have it but let’s just roll this bit out starting to get a bit warm from my hands but let’s see here we go so I just want a nice little bit and.
Then knife so I need to do that edge so I’m just going to cut myself a little bit here cuz I’m going to feel an edge that’s broken away okay and then what I need is that egg white that was left over from making the pastry cuz we only used a yolk just give it a little beat just so.
That it’s a bit looser and then with a pastry brush just brush your pastry and then I’m going to put this piece on and it’s going to work like a glue and once we’ve got it all ready no one’s going to know that you’re cheated so I’m going to pop this back in the fridge for.
10 minutes just to Refirm up before we add our filling in so we have our very chilled case now there are many ways to trim it I can run my rolling pin around the edges or I’m just going to use my knife here and just trim off some of the excess you’ll notice that I’ve also put my kich pan on another baking tray.
That’s just out of habit having had a couple leak Once Upon a Time this mixture is unlikely to leak because it’s so thick not like as I said before a kich line or similar where you have basically an egg custard that can leak so again don’t stress if you’ve got little cracks or little bits but just trim some of that pastry.
Off so the final stages let’s pop our eggy cheesy mixture in right so I’m just trying to even it out a little this will liquefy a little bit before it solidifies which sounds a bit odd but you just want it roughly even out and now we get to do our decoration again with our Spears.
That’s pretty even I’m pretty happy with that so that goes into the oven now for 35 to 40 minutes what we’re after is it’ll go a lovely golden and it’ll still be a little Jiggly in the middle so not 100% Set set set but that’s fine because we then need to let it sit for 10 to 15 minutes before we can cut it and that’ll all um even it out as the temperatures.
Even out so 35 to 40 minutes in a 170° oven fan forc so let’s have a look it’s a little brown bit jiggly in the middle still so as always the hard bits in the waiting and we have to let this sit here now for.
At least another 10 minutes just to cool little and solidify before I take it out especially with gluten-free cuz otherwise it’ll just crumble now for all the details of today’s recipe don’t forget to check out my blog of the link below but as always the best bits in the eating and this.
Little black duck is starving the pastry just melts in your mouth and you’ve got that sharpness of the parmesan and the creaminess of the Ricotta and then that lovely freshness of asparagus this is such a winner of a I hope your family enjoys it as much as mine do until next time everybody ciao.
