Gluten-free savory cake

Soft and very easy to prepare: gluten-free savory vegetable pie, perfect to serve as an appetizer or at a buffet of savory preparations.

The gluten-free savory vegetable pie is a rustic dish that is easy to prepare and also suitable for those who are gluten intolerant and celiacs as the dough is made with rice flour . The savory cake prepared following this recipe can be stored in an airtight container for a maximum of two days. Here is the preparation step by step.

Preparation of gluten-free savory pie with courgettes

1. First, clean the courgettes, wash them under running water then cut them into chunks.
2. Peel the onion and slice it thinly.
3. Take a large saucepan, pour the olive oil on the bottom and brown the onion over a moderate heat.
4. After a couple of minutes, add the courgettes, season with salt and pepper, cover with the lid and cook for about twenty minutes.
5. Once cooked, turn off the heat and let it cool.
6. Pour the now cold vegetables into a large bowl, then add the cheese, rice flour and egg. Mix well then finally add the mozzarella cut into cubes and the bacon.
7. Pour the mixture into a baking tray lined with baking paper, level well and bake in a preheated oven at 200°C for 20 minutes.
8. Once cooked, remove the gluten-free vegetable cake from the oven and let it cool for about ten minutes before serving.

If you prefer, you can use just two courgettes and add two peppers and a carrot to the mixture. Alternatively you can prepare gluten-free quiche Lorraine with vegetables .

storage

The gluten-free savory cake made following this recipe can be kept for a maximum of 1-2 days in the refrigerator and inside a container with an airtight lid (or well covered with transparent film). We do not recommend freezing in the freezer.