AIP Paleo Quiche- a basic recipe for the dough

AIP | paleo | grain-free | gluten-free

Recipe by: Johanna from glutenfreierezeptwelt.de

Ingredients for the paleo quiche crust

For 1 quiche with a diameter of 26-28 cm

• 120 g Ruut cassava flour
• 3 g salt
• 80 g frozen lard*
• 60 ml ice-cold water
• 1 tbsp white wine vinegar**

*Depending on whether you like the taste of lard, you can also use only clarified butter (ghee) or butter, or half lard, half butter.

**You can also leave out the vinegar. The dough tastes a little better with it, but it works just as well without it.

How to make and roll out the paleo quiche crust

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. Mix the flour and salt in a bowl.
2. In a separate bowl, mix the ice-cold water and the vinegar.
3. Grate the frozen lard (or clarified butter) on the coarse side of a grater.
4. Add the grated fat to the flour and mix with your fingers to form a crumbly dough. Do not knead; just rub the flour loosely between your fingers so that it combines with the fat.
5. Add the water and vinegar mixture and combine. Again, do not knead the dough, just "rub" it between your fingers until the dough starts to come together. (See pictures!)
6. Tip the crumbly dough onto the work surface and press it together into a ball. Wrap it in cling film and refrigerate for at least 30 minutes.
7. Take the dough out of the fridge 30 minutes before using it. (If you skip this step of chilling and warming up again, your dough will be too cold or too warm and it will crack.)
8. Roll out the dough between two sheets of baking paper to the size of your quiche dish, turning the dough with the baking paper every now and then and dusting with a little flour if necessary.
9. Remove one sheet of baking paper and place the quiche dish upside down on the dough. Flip the dish over together with the dough, press the dough into the dish and carefully peel off the other sheet of baking paper.
10. If necessary, press the dough in a little more so that the dish is nicely lined.
11. Add the topping of your choice and bake at 190 °C (top and bottom heat) for 40 minutes.