For a pie of 850g,
- Shortcrust pastry :
- T65 wheat flour – 87.5g
- Unsalted butter – 63g
- TT-B red lentil flour – 50g
- Water – 50g
- Salt – 1.25g
- Filling :
- Tandoori plant-based minced – 180g
- Milk – 150g
- Cream – 150g
- Eggs – 148g
- Ground nutmeg – 0.3g
- Black pepper – 0.1g
Beat the flours, salt, and cubed butter with the flat beater in a stand mixer.
Add water and mix for 3 minutes with the dough hook.
Allow the dough to rest for 1h in the refrigerator.
Roll out the dough and place it in a pie tin.
Mix the eggs with milk, cream, nutmeg, and pepper.
Fry the mince in a frying pan and place them in the bottom of the quiche.
Pour the mixture on top.
Bake in the oven at 180°C for 35 minutes.
List of ingredients
Water, Wheat flour, Whole egg, Milk, Cream, Unsalted butter, Red lentil flour, Wheat proteins, Potato and wheat starch, Sunflower oil, Egg white powder, Inulin, Tandoori spices, Chicken aroma, Salt, Nutmeg, Ginger, Pepper.
Allergens: Gluten, Eggs, Dairy.