Gluten free spinach and mushroom quiche – a guest post by Supriya

After a long long while we are hosting a very promising food blogger who can weave magic with her words as well as with her baking skills. Please welcome Ms. Supriya Kutty of Quichentell. In the vast universe of food blogging, we often don’t come across with people who are good at writing as well as with culinary skills. So when she has approached me for doing a guest blogging, I happily agreed knowing that my readers will definitely love some new flavours.

Here what she has to say about herself and her one year old baby, I mean her blog. 🙂
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  1. Tell us something about you?   I’m Supriya Kutty, and the two things I like to do most are cooking and writing. When I’m not shopping for ingredients, cooking or eating, you can catch me daydreaming about what to cook next. I’m also mom to a teen and wife to a military man.
  2. What brings you to the food blogging world?  Born with wheels on my feet, I’ve followed life across many cities in India and a few abroad.  This rolling stone life shaped my thinking, my connections with people and of course, what I cook and eat. Sometimes I struggle to paint a clearer picture to find a definition for my tastes. But the truth is, that I’d rather not be pigeonholed. My smudgy watercolour of a palate where cultures, flavours and textures mingle and meld, is what makes the picture interesting. Finding the ingredients, preparing them and creating a meal that resonates with the people that eat it is such an organic process; one that engages all the senses. So, yes, my blog quichentell has recipes, but it is about much more.   It is an attempt at connecting the crazy wires of life through my lens with food at its soul. 100% natural, unadulterated self expression is what I’m going for.
  3. What / who are / is your inspirations and what motivates you to become a regular blogger? I cook like I write. Intuitively. It’s the same way I experience food. So I would say that I’m inspired by the power of food to give pleasure, make memories, connect cultures, bring people together people and even just the pure joy of preparing something to share with friends and family.
  4. The best dish you have ever prepared and the worst dish (if any) that headed straight to the bin? The worst dish is easy. It would have to be my very first attempt at making a pizza when I was 17 or 18. The yeast flopped but my parents sportingly ate the the hard crackly creation without a word of complaint. My best dish(es) would be my first, perfect mutton biryani and my recent attempt at making baguettes.
  5. How food blogging improves your cooking skill and what new things (cuisine /dish) you are looking forward to explore this year? Food has to look good on blogs, so I have to keep the ingredients and the finished product bright and fresh. This means a lot of attention to detail in the recipe and while executing it. This year I’m planning to try my hand at baking with sourdough. I expect it to be quite a challenge but I’m also very excited about it.

I make quiches all the time. This is my attempt at a quiche with a gluten-free crust. The recipe is as follows:

gluten free tart shells glutenfree-quiche-2-1 glutenfree-quiche-3-1
Image courtsey : Supriya Kutty

Gluten free spinach and mushroom quiche - a guest post by Supriya
 
Prep time
Cook time
Total time
 
Gluten free spinach and mushroom quiche .
Author:
Recipe type: Appetizer
Cuisine: France
Serves: 4
Ingredients
For the shortcrust pastry:
  • 200g chickpea flour(besan)
  • 175g rice flour
  • 150g butter
  • 1 cold egg
  • 3-4 tbsps cold water
For the filling:
  • 1 large bunch spinach, blanched in hot water for 10 minutes, squeezed and finely chopped
  • 10 button mushrooms cleaned and sliced
  • 1 medium onion , finely chopped
  • 3-4 cloves of garlic, thinly sliced
  • 1 egg
  • 150ml single cream
  • 1tbsp olive oil
  • Pinch of nutmeg
  • Salt
  • Black pepper
Instructions
Prepare the crust
  1. Dice the butter while it is still cold and mostly hard and rub into the flours with your fingertips till the mixture resembles breadcrumbs. Do this quickly.
  2. Mix in 1 beaten egg with a fork. Then use 3-4 tbsps of water as needed(1tbsp at a time) to bind the flour into a dough that holds together. Wrap in cling film and chill in the fridge for 30 minutes.
Meanwhile, make the filling.
  1. Heat olive oil in a pan and fry the onions till transparent, add the blanched spinach, mushrooms and garlic. Gently saute till all the water has dried up. Season eith salt, pepper and nutmeg. Set aside to cool.
Method
  1. Preheat the oven to 180°C. Lightly butter a fluted quiche tin (with a removable bottom) and dust with rice flour(this will help the quiche slide out easily).
  2. Gently use a rolling pin to roll out the cold pastry in between sheets of cling film till about 1mm thick. Cut the pastry discs so that each disc is an inch larger than the diameter of the quiche tin.
  3. Use the rolling pin to very gently lift the pastry discs and place into the tins . Tuck in the edges, press the sides for the pastry to fit snugly leaving any overhanging pastry as it is and chill the tins for a further 30 minutes.
  4. Put sheets of baking parchment in the tins and fill with dried beans. Blind bake the crusts for 15 mins, then remove the beans and bake for a further 5 minute. Remove and cool.
  5. Beat 1 egg with the cream in a bowl and season with salt and pepper. Spread the spinach evenly into each quiche crust and gently spoon 3 tbsps of this mixture onto each quiche.
  6. Since the crust is gluten-free, take care not to overload the shells as they may crack. Place the tins on a baking sheet and bake for 15-20 minutes till the egg mixture has set. Serve hot or cold.

Thanks Supriya for the beautiful recipe. Gluten free quiche is really a welcome change from the usual ones and I personally love the spinach quiche.

Stay tuned for more,

Sukanya