DinnerBooks
Gluten-free West Bottom

Gluten-free West Bottom

Cooking Time1 h 30 m
Ingredients10
DifficultyMedium
0
0
Melvin MattssonMelvin Mattsson
A gluten-free Västerbottensostpaj is quick to move together, and the mill makes the dough smooth without taking over. Here, a piece of butter has been replaced with quarg, giving a little easier result but still the same full taste. Feel free to serve with crème fraiche, finely hacked red bulb and a small click lying rum.

Ingredients

4 servings
  • Step: 1
    3 dl fine gluten-free flour mix (3 dl equivalent to 180 g)
  • Step: 2
    75 g butter
  • Step: 3
    1 dl natural quarg 10 % (1 dl equivalent to 100 g)
  • Step: 4
    1 msk water
  • Step: 5
    3 pc eggs
  • Step: 6
    1 1/2 dl folded in
  • Step: 7
    1 1/2 dl milk
  • Step: 8
    1/2 tsk salt
  • Step: 9
    1 krm black pepper
  • Step: 10
    4 dl rided Västerbottensost

Instructions

  • Step: 1
    Hack up flour mix and butter to a gritty mass happy in a food processor. Add wolf and water, work quickly together to a dough.
  • Step: 2
    Take up the dough and flat to it and wrap in plastic wrap and let lie in the fridge about 30 minutes.
  • Step: 3
    Put the oven at 225°C, over and underheat.
  • Step: 4
    Remove the dough between plastic foil. Put it in a pie shape, about 24 cm in diameter (for 4 port), or press the dough directly into the pie shape. Nagging the dough. Celebrate the pie shell in the middle of the oven about 10 minutes.
  • Step: 5
    Filling: Whisper together eggs, cream, milk, salt and pepper in a bunke. Turn down the cheese.
  • Step: 6
    Pour the filling in the form.
  • Step: 7
    Save the pie in the middle of the oven about 35 minutes.
  • Step: 8
    For serving: Serve the pie with salad.

Näring

Calories718kcal
Carbohydrates38g
Fat52g
Protein25g
Serving Size4serving

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