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Did you know that it is possible to prepare a gluten-free leek and carrot quiche with a dough that no one will distinguish from a conventional shortcrust pastry? Here's how, watch the video!
INGREDIENTS:
For a quiche 28 centimetres in diameter.
For the base:
150 g rice flour
50 g chickpea flour
50 g tapioca starch
3 g salt
10 gr. sugar
125 g butter
50 gr. egg (1 egg M)
For the filling
1 medium onion
1 large leek
2 carrots
3 eggs
200 g whipping cream
Salt
Pepper, nutmeg...
Grated mozzarella cheese
Oil for sautéing the vegetables
Butter for the mould
THE WRITTEN RECIPE CAN BE FOUND AT THE FOLLOWING LINK:
glutendence.co...
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