GLUTEN-FREE MINI QUICHE WITH CARAMELIZED ONIONS

Posted by Rosa Rizzo on

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
Rooms q.b.
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.
Procedure
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.

PLEASE NOTE

Gluten intolerants and celiacs must check that all other ingredients they add have the gluten-free label.