These are great because they are a high-protein snack and ideal for bringing with you when you are going places where you are unsure if the food is allergy-friendly.
Ingredient:
Pie Crust
45 gr white rice flour
15 gr flaxseeds
60 gr flour
1/8 tsp salt
30 ml oil
2 tsp water (optional)
Quiches
1 tbs olive oil
1 cup chopped broccoli (or whatever vegetables that you like)
1/2 cup finely chopped tenderloin
1 cup beef stock
2 tbs tapioca starch
salt and pepper
How to make:
1. Preheat oven to 180c.
2. In a bowl, combine the rice flour, flaxseeds, and flour. Stir until you have a blended flour. Add the remaining ingredients. Knead until you have a firm dough that forms a ball. If mixture does not form into a ball, add water one teaspoon at a time and knead until dough comes together.
3. Roll dough between two pieces of plastic wrap. Remove one piece of wrap and place dough (wrap-side up) on a pie plate. Pat dough firmly into pie plate. Remove remaining piece of wrap.
4. Bake the pie crust for 15 minutes.
5. Meanwhile, in a frying pan, heat the oil over medium-high heat and saute the vegetables and meat, if using, until tender. Add the beef stock and starch. Season with salt and pepper. Fill each baked pie crust with the vegetable mixture.
6. Bake for another 15 minutes. Remove and let cool to room temperature.
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