If you are anything like me and just can’t find any decent pre-made gluten free pastry, you will like this one for quiche or pie bases. This is a relatively easy little pie to make and nice on a rainy and windy night!
Gluten Free Pastry
1 x cup of self raising GF flour
2x tbs of canola spread
salt and pepper and herbs of choice
Rub the canola spread and dry ingredients together, then add a tsp of water to mix into a dough. If it’s still too dry add another teaspoon, just don’t add too much.
Roll into a ball and wrap in glad wrap to chill in the fridge for about 20-30 mins
Meanwhile start making your pie filling: you can choose anything but for if you use the base of:
1x leek, garlic and add salt and pepper or your favourite seasonings.
Saute in some olive oil
I then added in red and yellow capsicum, mushrooms and about one slice of ham, but just for extra taste really. You could add in any type of low fat protein you like. I wanted keep this simple.
Just lightly cook in the pan to release all the flavours. Then set aside to cool.
Take your pastry out of the fridge and start to place in a pan with a removable bottom (I used a cake tin) make sure you grease this with oil first. Because its gluten free pastry you will need to press this into the tray.
Cover lightly with foil and oven bake about 180 for 20 mins, blind bake.
Go back to your filling, break 4 eggs into a bowl and mix with about 4 tablespoons of light sour cream. Season, add in some parmesan if you like.
When your pastry is baked, take it out and place the foil on a separate baking sheet, under the cake tin because your egg filling might spill during cooking.
Pour in your egg and sour cream mix, add the leeks and veggies and your protein, take 4 eggs and break directly into the mix so they cook whole. Definitely do this, it makes the pie yum! Add a sprinkling of parmesan over the top if you like cheese.
Bake in the oven, I’d put some foil over the top for the first 20 mins to save burning (i.e. don’t do what I did first and didn’t put the foil over hence the slightly charred top!) You’ll need to cook for about 40 mins in total at about 180 to cook through, but just keep checking it with a skewer to save over cooking.
The salad is pear, tomato, snow pea, avocado, salt and lots of pepper then a drizzle of lemon infused olive oil to keep it nice and fresh.
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