Mushroom quiche

A bit of a tag team effort in the kitchen tonight as Anna and I experimented with cooking a quiche for the first time.  Anna had made some gluten free pastry dough and I made the filling.  Not bad for our first attempt – next on the list is asparagus as it’s in season now and an Italian inspired version with courgettes from our garden.

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What do I need to make it?

Pastry Dough

  • 1 cup gluten free flour
  • 20 gms dairy free margarine
  • 1 egg
  • 1/4 tsp Xanthum gum
  • 1/2 tsp baking powder
  • Salt to taste


  • 200 gms mushroom of choice (we used Oyster mushrooms)
  • 2 cloves of garlic minced
  • 4 sprigs of spring onion chopped
  • Small handful of chopped tarragon
  • 1/2 tsp red chili flakes
  • 25 gms butter (use olive oil instead)
  • 1 1/2 cups mature Gouda cheese
  • 1/2 soya cream
  • 1/2 cup soya milk
  • 3 medium eggs
  • 10 slices of spicy chorizo
  • Salt and pepper to taste

How much will I make?

6-8 slices

How do I make it?

For the pastry dough start by sifting the flour and Xanthum gum (add baking soda and salt at this stage) and then use cold margarine to make a crumbly dough.  Add egg to the mixture and bind till you get a nice soft dough.  Cover with cling film and refrigerate.

To make the quiche crust – spread dough in greased pie dish and blind bake for 15 minutes in a 200 degree Celsius pre-heated oven.  Allow crust to cool and prick the base before baking for another ten minutes.  Once done remove and allow to cool for a few minutes.

For the filling – heat butter in a pan and add minced garlic.  Saute for a minute before adding crushed red chili flakes.  Saute for another minute before adding the chopped spring onions and chopped mushrooms.   Season with salt and pepper and cook for 10 minutes.  Garnish with chopped tarragon and allow mixture to cool.

Beat eggs and add the milk and cream to it.  Season to taste.

Place a layer of chorizo on top of the crust followed by the mushroom mixture and grated cheese.  Pour in the egg mixture and top with remaining chorizo.  Bake in a pre-heated oven at 200 degrees Celsius for 30 to 35 minutes till you get a nice brown top and the egg has cooked through.   Bon appetit.

Makkai roti – semi Paleo approach

Most makkai roti recipes call for the addition of wheat flour which gives the dough some elasticity.  We tried to make makkai roti’s (although corn is not strictly Paelo and frowned upon by some we have taken a more practical approach to our diet and try to adhere as much as we can to Robbs guide) a few times with little success.  We once tried it with a beaten egg and the dough felt soft but couldn’t be rolled out.  Finally we think we have cracked it with the addition of Xanthum gum.  Another tip – if you want perfectly round rotis use a large cookie cutter and voila!

What do I need to make it?

  • 1 cup of gluten free fine  corn/maize meal (get a makkai roti flour from Indian shops (yellow colour) – we used Dilsbury brand – not to be confused with the dough boy!)
  • 2 tsp Xanthum gum
  • 1 tbsp oil (vegetable or sunflower)
  • Salt to taste

How many will I make?

Makes around 10-12 rotis

How do I make it?

Mix ingredients in a bowl and knead with a bit of cold water till you get a firm dough like consistency.  Roll out, cut with cookie cutter (optional) and cook on hot tawa/pan.  Use a bit of ghee to coat either side again optional for the health conscious and Paleo purists.  Serve hot with the gravy dish of your choice.

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