spring quiche {sans gluten – without milk}
Le premier jour de la fin du confinement, nous sommes allés nous balader en montagne. Nous n’étions pas sortis durant le confinement et cette balade nous a fait un bien fou, d’autant plus que nous étions tout seuls ! Bon il faut dire aussi qu’il faisait 6 degrees, et qu’il y avait du brouillard associé à de la bruine !!! Bref je vous pose le décor ! Cela ne nous a pas empêcher de faire une petite cueillette d’asperges des bois (ou ornithogales) et de pimprenelle, Finally… une cueillette rapide vu la température, vous vous en doutez ! De retour à la maison, I imagined this spring quiche that we ate that same evening.
A quiche like a spring painting,
to also honor this beautiful season full of abundance. If you don't have the chance to pick wild asparagus, we can find them today on the markets or at certain greengrocers. You can also replace the burnet with chives or basil for example., In short, we adapt with what we have on hand. (finally in the fridge !). If you are a fan of ornithogales, there is also this recipe !
spring quiche {sans gluten – without milk}
POUR 1 QUICHE
- 1 bunch of wild asparagus (environ 250g)
- Burnet or another herb of your choice
- 1 aillet (new garlic)
- 3 eggs
- 30 cl of soy cream
- 10 cl vegetable milk
- Salt and pepper
FOR THE DOUGH
- 150 g sorghum flour
- 50 g rice flour
- 20 g of chickpea flour
- 1 egg
- 5 tablespoons of water
- 40 g of neutral oil
FOR THE PISTACHIO PESTO
- 200 g unsalted pistachios (weighed without shells)
- 10 cl d’huile d’olive
- You sell
- To make the dough, mix all the ingredients together in a food processor fitted with a paddle attachment or by hand until you obtain a smooth ball. Book cool 15 minutes.
- For the pistachio pesto, mix all the elements together to obtain a fairly fine paste. Add a little oil if necessary.
- Cook the wild asparagus 5 minutes of gentle steam.
- Roll out the dough on 3-4 mm thick, then pour it into a pie mold.
- Spread a layer of pistachio pesto on the bottom then add the asparagus nicely on top.
- Chop the garlic then add it on top of the asparagus, as well as herbs.
- Preheat the oven to 200°.
- Beat together, eggs, cream, Milk, le sel et le poivre puis versez l’appareil sur la tarte.
- Bake 25-30 minutes.
- Enjoy warm.
