Monday, November 26, 2012
Bacon & Egg Quiches - Wheat, Dairy, Soy, Nut Free and Failsafe
I've made the little potato balls out of the RPAH Recipe book, and we LOVE them, they have a lovely crust, and a fluffly inside.
After a batch turned out rather different to normal, I started pondering about using it as a bread or as a pastry base for pies. Well, it worked out PERFECTLY!
You know when you're gluten free, you feel like you're missing out when you see that plate of flaky quiches pass you by? Well no more. While it isn't a pastry, it isn't flaky; it is a delicious, fluffy crust, that complemints pies perfectly.
Around 320 grams potatos, cooked and mashed, to end up with 230grams of mashed potato
60 grams Cornflour
50 grams Potato Starch
3 spring onions, chopped finely
1 Egg (or egg replacer)
1-2tbl Rice bran oil
1ts baking powder
Salt to taste
Mix all ingredients together, it will be soft to touch, and you need to be light handed with it. Roll into 8 balls, and push in to oiled cupcake holes, to create cases.
Bake until just golden, around 10 minutes.
Push sides and base in to create more room more fillings.
A sprinkling of chopped chives and parsley
A splash of rice milk, 2-3 Tbls
Whisk, and add to cases, filling about 2/3's full.
We added nitrate free bacon (cooked in a pan) to some, chopped up failsafe sausages to others, or you could add 'Deli Chicken' also.
You could also sub in some of THAT cheese sauce as well!
Bake for another 5-8 minutes until everything is lovely golden, and cooked.
Serve with Pear Ketchup, or just gobble them up on their own, they are delicious!!