Since becoming a vegetarian after more than twenty five years of being gluten intolerant (and recently dairy intolerant), I quickly discovered a new reality. Shops and restaurants are very good at catering for gluten free, dairy free and vegetarian but it is best to call ahead (with restaurants) if your diet comprises of all three.
Yesterday I was asked to ‘bring a plate’ to a party I was attending. Therefore I made a very simple quiche that is dairy and gluten free and yes vegetarian. Here is a photo run down:
How the mini quiches will look.
I purchased gluten and dairy free puff pastry from Woolworths. Take out of freezer to thaw.
Lay sheets individually onto a board.
Roll sheets individually so they look like this.
Cut into three even pieces.
Roll into balls.
Flatten into circles.
Place flat round pastry into muffin tins.
Bake for 10 minutes at 200 degrees C (for first time keep an eye on them incase timing needs to be adjusted for your oven).
Should be golden brown when ready.
While quiches are cooking:
Select vegetables from your garden or fridge. Today I am using spinach and red capsicum.
Finley chop two or three cloves of garlic and an onion. Fry garlic and onion in fry pan for about two minutes (I use rice bran oil).
Then add your selected veggies – in my case the spinach and red capsicum.
Once veggies are cooked, then add Tofutti cream cheese (dairy free). Stir around so it melts into the veggies.
This is what my dairy free cream vegetable mixture looks like. Take fry pan off the stove.
When the pastry is ready, take it out of the oven. You may need to spoon down the pastry so there is more of a ‘bowl shape’.
Add your vegetable mixture into your bowl puff pastries. Return them to the oven for a couple of minutes.
Serve hot, reheated next day or even cold.
What do you think? Easy?