sorghum quiche

Autumn is here, and what could be better than a cosy, satisfying quiche? Linda Filipsson from Glutenfria Köket has created this wonderful recipe for a gluten-free sorghum quiche filled with flavourful brie and chanterelles. Perfect to serve as a touch of everyday luxury or for a weekend dinner.

Pastry case 

• 5 dl da Carla sorghum flour (half can be swapped for oat flour)
• 100 g butter, at room temperature
• 1.5 tbsp psyllium husk
• 2 eggs
• 2 tbsp cold water
• 1 pinch of salt

Filling 

• 2 jars of chanterelles, 200 g each, or 200 g fresh chanterelles
• 2 eggs
• 2 dl milk
• 1 small red onion
• 200 g brie cheese
• 1 tbsp fresh thyme or 0.5 tsp dried
• black pepper
• salt

Instructions

• Start with the pastry case. Stir all the ingredients together in a bowl and let stand for 5 minutes. Knead the dough together, then press it out into a pie dish, 24 cm in diameter. Chill in the fridge for 15 minutes. Prick the base and pre-bake the pastry case for 10 minutes at 200 degrees.
• Now make the filling. Finely chop the onion and fry it in butter with the thyme until soft. Add the mushrooms and fry until all the liquid has evaporated. Season with salt and pepper to taste. Spread the mushrooms in the pastry case. Cut the brie into slices about 1 cm thick and arrange them on top of the mushrooms.
• Whisk the eggs and milk together in a bowl and pour over the quiche. Sprinkle with a little fresh or dried thyme.
• Bake in the middle of the oven for about 25 min at 225 degrees. The quiche is ready when the egg custard has set. Cover the quiche with foil if it takes on too much colour towards the end of baking.
• Serve with a nice salad.