DOSES FOR 5 MINI QUICHE
INGREDIENTS FOR THE BASE
100 g ofGluten-free blend for Pizza and Focaccia Mulino Marello
40 g potato starch or corn starch (maizena)
100ml warm water - Half bag of brewer's yeast
90 g butter or vegetable margarine - 1 egg yolk
INGREDIENTS FOR FILLING
3 red onions – 4 thyme spries
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar – 1 whole egg – 1 yolk
150ml cream – 30g grated cheese
Salt and pepper q.b.
Prepare a salted cake base following the recipe here. Cut the onions into the veil and let them stew in apan with oil. Lower the heat, add the leaves of 2 thyme twigs and cover with a lid, continuing thecooking for about 15 minutes and stirring often until caramelized.After 10 minutes, salt and blend withbalsamic vinegar. Evaporate and turn off.
Beat a whole egg and a yolk with the cream, cheesegrated, salt and pepper. Spread the dough with the rolling pin and line the molds, buttered and floured with flourof fine corn. Pour into each stamp a ladle of egg mixture, completed with 1 tablespoon of onionscaramelized and thyme leaves. Put the moulds in the oven already hot (mid-height) at 180 °C for 25 minutes.
Remove them from the oven and let them warm before serving.
Gluten intolerants and celiacs must check that all other ingredients they add have the gluten-free label.