I don’t know if you feel the same, but in summer time, I love eating outside. At a restaurant in a terrace, in a park, in the woods, on the beach, … Usually, I buy a melon, a bit of cheese or paté and that’s it. Sometimes, I want to cook something.
Cakes and salted pies are usually good ideas for picnics. They can be easily transported and they can be stuffed with almost anything. Regarding pies, dough can also be flavoured and worked out to fit with its contents. A few years back, a methodology to customise the dough buzzed on the (French) culinary blogosphere: creating the dough with flours, flakes of someting, oil, water and seasoning. I used several times this method to cook a tasteful and soft dough. In that particular picnic, one of the guests is gluten and lactose intolerant (lucky her), so I had to do something.
I believed for a moment that I could use this oat flour, which has been sitting in my cupboard for ages, however digging a bit on the internet tought me that it was not such a good idea. I went to my local organic store and bought rice flour, tofu and azuki flakes. I arranged the dough trom a receipe found here and I created the content from my grandmother’s quiche basics (3 to 4 eggs, 50cl of cream) which I adapted without lactose or gluten. In the end, there isn’t the goldent crisp of cheese, but the pie was pretty good and tasty.
Summer quiche with peppers and coppa
- 80g rice flour
- 80g buckwheat flour
- 50g azuki flakes
- 5 table spoon of olive oil
- 10-12 table spoon of water
- salt, pepper, spices
Weight all the dry ingredients in the mixer bowl. Add the olive oil.
Start the mixer: the mix becomes sandy. Add the water spoon by spoon until you get a ball.
Wrap in plastic and refrigerate 1/2 hour.
Filling of peppers and coppa
- 3 large eggs
- 25cl soy milk
- 250g soft tofu
- 1 tea spoon of mustard
- 1 red pepper and 1 yellow pepper (for color)
- a handful of cherry tomatoes
- 10/12 thin coppa slices
Heat the oven to 180°C. Prepare the dough and cook it empty about 10 minutes.
Swiftly whisk the milk, eggs, tofu and mustard. Add salt and pepper.
Cut the peppers in dices and the cherru tomatoes in half. Add the vegetables to the tofu mix.
Pour half of the mix to the precooked quiche dough. Generously place a few coppa slices. Pour the rest of the mix and place 4 to 5 coppa slices on top for decoration.
Cook in the oven 40 min.
Eat it warm or cold.