Gluten-free quiche base
6 servings
30 minutes
Gluten-free quiche base is the perfect solution for those seeking an alternative to traditional dough. Its base of quinoa and nuts gives baked goods a delicate nutty aroma and crispy texture. Quinoa, known for its nutritional properties, makes the dish not only tasty but also healthy. The light crispness of the dough harmonizes well with any fillings—from classic cheese to vegetable and meat options. This recipe is especially popular among health food enthusiasts and people with gluten intolerance. European chefs have long used quinoa in baking, and this gluten-free base is one successful example of adapting traditional recipes to modern needs. It is suitable for making quiches, pizzas, and other open pies, making them light and airy.
1
A gluten-free pizza or quiche base is easily made with quinoa. You can't buy quinoa flour everywhere yet, but you can make it yourself from quinoa using a grinder. When at war with gluten, all methods are good.
- Quinoa flour: 1 glass
2
Chop the nuts using any available method. It should be ground to a grainy state, not flour.
- Hazelnuts (forest nuts): 90 g
3
Use a mixer or food processor to combine quinoa flour, flakes, salt, ground nuts, and olive oil.
- Quinoa flour: 1 glass
- Gluten-free rolled oats: 0.5 glass
- Salt: 0.5 teaspoon
- Hazelnuts (forest nuts): 90 g
- Olive oil: 0.3 glass
4
Knead into a crumbly dough, adding water if necessary
- Water: 2 tablespoons
5
Preheat the oven to 180°C
6
Carefully fill the tart pan (approximately 20-26 cm) with crumbly dough using your hands, trying to do it evenly.
7
So that the thickness is approximately the same
8
Bake the base for 10-12 minutes, after which you can pour in the ingredients for the quiche.