DOSES FOR 5 MINI QUICHE
INGREDIENTS FOR THE BASE
100 g of Gluten-free mix for pizza and focaccia Mulino Marello
40 g potato starch or corn starch (cornflour)
100 ml of warm water - Half a sachet of brewer's yeast
90 g butter or vegetable margarine - 1 egg yolk
Salt to taste
INGREDIENTS FOR THE FILLING
3 red onions – 4 sprigs of thyme
3 tablespoons of extra virgin olive oil
2 tablespoons of balsamic vinegar – 1 whole egg – 1 yolk
150 ml of cream – 30 g grated cheese
Salt and pepper to taste
PROCEDURE
Prepare one savory pie base following the recipe here. Cut the onions thinly and let them simmer in one pan with oil. Lower the heat, add the leaves of 2 sprigs of thyme and cover with a lid, continuing to cook cooking for about 15 minutes and stirring often until they caramelize. After 10 minutes, add salt and blend with balsamic vinegar. Let it evaporate and turn off.

Beat a whole egg and an egg yolk with the cream and the cheese grated, salt and pepper. Roll out the dough with a rolling pin and line the molds, buttered and floured with flour of fine corn. Pour a ladle of egg mixture into each mold, complete with 1 tablespoon of onions caramelized and thyme leaves. Place the molds in a preheated oven (halfway up) at 180°C for 25 minutes.
Remove them from the oven and let them cool before serving.

PLEASE NOTE

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