Chestnut quiche with apples

I know very well how can be hard cooking and eating when you have several food intolerance.

Among food intolerance, nickel intolerance is one of the worst.

The list of the admitted food is shorter than the forbidden one! Too many limits!

I feel so bad for these people, so I tried to make a sweetened quiche.

This recipe, if I don't get wrong, it should be nichel-gluten-lactose-egg free.

Ingredients:

Short crust pastry

100 g rise flour

100 g chestnut flour

50 g rice starch

100 g ripe apple cold juice

60 g extra virgin olive oil

a pinch of salt

2 tablespoons of sugar fruit

custard

500 ml lactose free milk

60 g rice flour

100 g sugar fruit

a piece of lemon zest

grated lemon zest

1 teaspoon saffron

2 apples (pippin variety)

lemon juice

3 tablespoons fruit sugar

Preparation:

The evening before I make the short crust pastry with rice flour and starch, chestnut flour, 

apple cold juice, e.v. olive oil, two tablespoons of sugar fruit.

I let the dough stand in the fridge all night.

The day after I roll it in a cake pan ,extra virgin oiled and rice flour sprinkled.

I bake the quiche for 15 minutes at 180 ° (low temperature).

Meanwhile I prepare the custard.

I pour the rice flour in a pan, out of stove.

Then the cold milk and I mix them well.

Later the piece of lemon zest, grated lemon zest , saffron and fruit sugar.

I cook the custard over a low flame, mixing all the time and waiting that it thickens.

I take the cake pans out and I pour the warm custard and the apple slices (previously soaked of lemon juice to avoid making them black).

Last a sprinkle of sugar fruit (it helps to cook au gratin).

I bake for 30 minutes at 180° (low temperature).

Last five minutes for gratin.

I prepare also other little cake pans with short crust pastry no-stop baked for 20 minutes.

Then I pour, out of the oven, the remaining custard and some slices of mandarine oranges brushed with sugar fruit syrup (water and sugar fruit).

It is good as a normal cake.

In fact it is really good thanks to chestnut flour and extra virgin olive oil.

I hope to save a slice also for tomorrow breakfast.



With this recipe I participate to contest "Abbasso le intolleranze" of La fattoria di Nonna Paperina