{"id":198904,"title":"Bezlepkov\u00fd houbov\u00fd quiche bez s\u00fdra","modified":"2026-10-31T17:46:22+01:00","plain":"Chcete houbov\u00fd quiche, kter\u00fd p\u0159i kr\u00e1jen\u00ed dob\u0159e dr\u017e\u00ed tvar, s m\u011bkkou cibul\u00ed a k\u0159ehk\u00fdm t\u011bstem, bez lepku i lakt\u00f3zy? V tomto receptu se houby op\u00e9kaj\u00ed dozlatova, dokud se z nich neodpa\u0159\u00ed v\u0161echna voda, cibule pomalu z\u00edsk\u00e1v\u00e1 jantarovou barvu a n\u00e1pl\u0148 dr\u017e\u00ed pohromad\u011b i bez s\u00fdra.\n\n\n\nU\u017e prvn\u00ed sousto stoj\u00ed na jednoduch\u00e9m kontrastu: tenk\u00e9, neprom\u00e1\u010den\u00e9 t\u011bsto vespod, jemn\u00e1 n\u00e1pl\u0148 uprost\u0159ed, v\u00fdrazn\u00e1 chu\u0165 hub a sladkost cibule. Tohle nen\u00ed quiche z nouze, ale opravdov\u00fd quiche, od za\u010d\u00e1tku navr\u017een\u00fd tak, aby se obe\u0161el bez lepku a ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f. Tento recept dopl\u0148uje m\u00e9 dal\u0161\u00ed slan\u00e9 bezlepkov\u00e9 recepty.\n\n\n\nZ\u00e1kladem je bezlepkov\u00e9 k\u0159ehk\u00e9 t\u011bsto.\n\n\n\nCo je houbov\u00fd quiche bez lepku a lakt\u00f3zy?\n\n\n\nJe to vegetari\u00e1nsk\u00fd quiche s restovan\u00fdmi houbami a karamelizovanou cibul\u00ed v bezlepkov\u00e9m k\u0159ehk\u00e9m t\u011bst\u011b, zalit\u00fd vaje\u010dnou sm\u011bs\u00ed a pe\u010den\u00fd a\u017e do \u00fapln\u00e9ho ztuhnut\u00ed n\u00e1pln\u011b. Verze \u0161\u00e9fkucha\u0159e Rommela Reyese stav\u00ed na k\u0159ehk\u00e9m t\u011bst\u011b bez lepku a lakt\u00f3zy, s rostlinnou smetanou na va\u0159en\u00ed m\u00edsto klasick\u00e9 smetany a zcela bez s\u00fdra.\n\n\n\nZ\u00e1kladn\u00ed princip z\u016fst\u00e1v\u00e1 podobn\u00fd jako u klasick\u00e9ho quiche: p\u0159edpe\u010den\u00fd korpus, rovnom\u011brn\u011b rozlo\u017een\u00e1 n\u00e1pl\u0148 a nakonec sm\u011bs vajec a smetany. Vejce jsou nezbytn\u00e1, aby n\u00e1pl\u0148 spr\u00e1vn\u011b ztuhla i bez s\u00fdra. Abyste od za\u010d\u00e1tku do konce dodr\u017eeli spr\u00e1vn\u00e9 pom\u011bry, va\u017ete v\u0161echno na gram p\u0159esn\u011b.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nU t\u011bsta hodn\u011b z\u00e1le\u017e\u00ed na bezlepkov\u00e9 mouce. Sch\u00e4r Bread Mix nebo bezlepkov\u00e1 mouka Caputo zajist\u00ed, \u017ee korpus bude dr\u017eet pohromad\u011b i bez lepku. Jako tuk pou\u017eijte dob\u0159e vychlazen\u00e9 solen\u00e9 vegansk\u00e9 m\u00e1slo nakr\u00e1jen\u00e9 na kostky. Violife Salted funguje velmi dob\u0159e a dal\u0161\u00ed vhodnou volbou je Flora+ Vegan Butter.\n\n\n\nHouby tvo\u0159\u00ed hlavn\u00ed chu\u0165ov\u00fd z\u00e1klad. V receptu jsou b\u00edl\u00e9 \u017eampiony, ale hod\u00ed se i portobello, a pokud chcete pest\u0159ej\u0161\u00ed chu\u0165, m\u016f\u017eete sm\u00edchat i v\u00edce druh\u016f hub. P\u0159ed kr\u00e1jen\u00edm na pl\u00e1tky je o\u010dist\u011bte vlhk\u00fdm had\u0159\u00edkem, nikoli pod tekouc\u00ed vodou.\n\n\n\nNa karamelizov\u00e1n\u00ed se nejl\u00e9pe hod\u00ed \u017elut\u00e1 cibule. Pokud chcete v\u00fdrazn\u011bj\u0161\u00ed chu\u0165, s\u00e1hn\u011bte po \u010derven\u00e9. Nakr\u00e1jejte ji na tenk\u00e9 pl\u00e1tky, aby p\u0159i tepeln\u00e9 \u00faprav\u011b rovnom\u011brn\u011b zm\u011bkla.\n\n\n\nVejce ve smetanov\u00e9 sm\u011bsi zaji\u0161\u0165uj\u00ed ztuhnut\u00ed n\u00e1pln\u011b. Pro veganskou verzi je nahra\u010fte p\u0159\u00edpravkem Just Egg. Ovesn\u00e1 rostlinn\u00e1 smetana na va\u0159en\u00ed se k houb\u00e1m a cibuli obzvl\u00e1\u0161\u0165 dob\u0159e hod\u00ed, ale funguje i s\u00f3jov\u00e1 smetana na va\u0159en\u00ed.\n\n\n\nP\u0159ipravuje se ze sm\u011bsi bezlepkov\u00fdch mouk.\n\n\n\nD\u016fle\u017eit\u00e9 postupy a chyby, kter\u00fdm se vyhnout\n\n\n\nZa\u010dn\u011bte p\u0159\u00edpravou t\u011bsta na studen\u00e9 pracovn\u00ed plo\u0161e. Kone\u010dky prst\u016f prom\u00edchejte studen\u00e9 vegansk\u00e9 m\u00e1slo nakr\u00e1jen\u00e9 na kostky se sol\u00ed, cukrem a vejcem, a\u017e vznikne drobenkov\u00e1 struktura. P\u0159i tomto prvn\u00edm m\u00edch\u00e1n\u00ed je opravdu pot\u0159eba skon\u010dit pr\u00e1v\u011b v t\u00e9to f\u00e1zi: pokud hmota p\u0159ipom\u00edn\u00e1 drobenku, je to spr\u00e1vn\u011b.\n\n\n\nPot\u00e9 p\u0159idejte studenou vodu a m\u00edchejte jen tak dlouho, dokud se t\u011bsto nespoj\u00ed nebo z n\u011bj nep\u016fjde vytvo\u0159it koule. D\u00e1l u\u017e ho nezpracov\u00e1vejte. Zabalte ho do potravin\u00e1\u0159sk\u00e9 f\u00f3lie a p\u0159ed pou\u017eit\u00edm nechte 1 h v lednici.\n\n\n\nJakmile t\u011bstem vylo\u017e\u00edte formu nebo r\u00e1fek, dejte ho p\u0159ed pe\u010den\u00edm je\u0161t\u011b alespo\u0148 na 30 minut do chladu. D\u00edky tomuto odpo\u010dinku si v troub\u011b l\u00e9pe udr\u017e\u00ed tvar. P\u0159ed p\u0159edpe\u010den\u00edm t\u011bsto zakryjte pe\u010dic\u00edm pap\u00edrem a zat\u011b\u017ekejte pe\u010dic\u00edmi kuli\u010dkami nebo such\u00fdmi fazolemi: dno z\u016fstane rovn\u00e9 a nebude se nafukovat.\n\n\n\nP\u0159edp\u00e9kejte p\u0159i 190\u00b0C po dobu 18 a\u017e 20 minut. Pot\u00e9 nechte korpus zcela vychladnout, ne\u017e p\u0159id\u00e1te n\u00e1pl\u0148. Pokud ho napln\u00edte p\u0159\u00edli\u0161 brzy, m\u016f\u017ee se pol\u00e1mat a rozmo\u010dit.\n\n\n\nNa n\u00e1pl\u0148 nakr\u00e1jejte cibuli na tenk\u00e9 pl\u00e1tky a na m\u00edrn\u00e9m ohni ji za ob\u010dasn\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte na olivov\u00e9m oleji, dokud nebude kr\u00e1sn\u011b zlatav\u00e1. Po\u010d\u00edtejte p\u0159ibli\u017en\u011b s 20 a\u017e 30 minutami. Pot\u00e9 ve stejn\u00e9 p\u00e1nvi po cibuli ope\u010dte houby: chu\u0165 \u0161\u0165\u00e1v, kter\u00e9 v p\u00e1nvi z\u016fstaly, se tak p\u011bkn\u011b zkoncentruje.\n\n\n\nDal\u0161\u00ed mo\u017enost\u00ed je op\u00e9ct houby v samostatn\u00e9 p\u00e1nvi na olivov\u00e9m oleji p\u0159i st\u0159edn\u011b vysok\u00e9 teplot\u011b. V obou p\u0159\u00edpadech je c\u00edlem stejn\u00fd v\u00fdsledek: houby mus\u00ed b\u00fdt zlatav\u00e9 a v\u0161echna vlhkost odpa\u0159en\u00e1. Obsah p\u00e1nve osolte, opep\u0159ete a dejte stranou. Pokud jste cibuli a houby p\u0159ipravovali spole\u010dn\u011b, sm\u011bs p\u0159ed odlo\u017een\u00edm stranou dochu\u0165te a pot\u00e9 ji nechte vychladnout.\n\n\n\nNa zalit\u00ed d\u016fkladn\u011b pro\u0161lehejte vejce, rostlinnou smetanu, s\u016fl, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek a pep\u0159. \u0160lehejte dostate\u010dn\u011b dlouho, aby se sm\u011bs uvolnila a vejce se dob\u0159e spojila se smetanou. Houby a cibuli rovnom\u011brn\u011b rozlo\u017ete na p\u0159edpe\u010den\u00fd korpus a pot\u00e9 je zalijte vaje\u010dnou sm\u011bs\u00ed.\n\n\n\nZ\u00e1v\u011bre\u010dn\u00e9 pe\u010den\u00ed z\u00e1vis\u00ed hlavn\u011b na v\u00fd\u0161ce. Velk\u00fd vysok\u00fd quiche o rozm\u011brech 20 x 5 cm pe\u010dte nejprve p\u0159i 145\u00b0C po dobu 25 minut, pot\u00e9 zvy\u0161te teplotu na 170\u00b0C a pe\u010dte dal\u0161\u00edch 15 minut. Ni\u017e\u0161\u00ed quiche pe\u010dte rovnou p\u0159i 170\u00b0C po dobu 35 a\u017e 40 minut.\n\n\n\nPo vyta\u017een\u00ed z trouby po\u010dkejte p\u0159ed kr\u00e1jen\u00edm 15 a\u017e 30 minut. B\u011bhem odpo\u010dinku n\u00e1pl\u0148 je\u0161t\u011b zpevn\u00ed a \u0159ezy budou \u00fahledn\u011bj\u0161\u00ed. Tot\u00e9\u017e plat\u00ed pro pod\u00e1v\u00e1n\u00ed: p\u0159ed serv\u00edrov\u00e1n\u00edm nechte quiche trochu vychladnout.\n\n\n\nK tomu dom\u00e1c\u00ed bezlepkov\u00fd chl\u00e9b bez hn\u011bten\u00ed.\n\n\n\nDal\u0161\u00ed inspiraci najdete v m\u00fdch bezlepkov\u00fdch receptech.\n\n\n\nRecept vytvo\u0159il \u0161\u00e9fkucha\u0159 Rommel Reyes. Jeho tvorbu najdete na Instagramu, v jeho zpravodaji na Substacku a na jeho kan\u00e1lu na YouTube.\n\n\n\n\n\n\t\u017dampionov\u00fd quiche bez lepku a s\u00fdra\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t15 g vody (studen\u00e9)270 g mouky Schar Bread Mix (nebo Caputo GF Flour)150 g vegansk\u00e9ho m\u00e1sla (solen\u00e9ho, studen\u00e9ho a nakr\u00e1jen\u00e9ho na kostky, nejl\u00e9pe Violife Salted)3 g soli5 g cukru60 g vejce500 g \u017eampion\u016f4 ks \u017elut\u00e9 cibule (nebo b\u00edl\u00e9, velk\u00e9)250 g vajec (p\u0159ibli\u017en\u011b 5 velk\u00fdch vajec)250 g smetany na va\u0159en\u00ed (bez lakt\u00f3zy, s\u00f3ji a sko\u0159\u00e1pkov\u00fdch plod\u016f)4 g soli1 g mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku (mlet\u00e9ho)1 g \u010dern\u00e9ho pep\u0159e (mlet\u00e9ho)\t\n\t\n\t\tBezlepkov\u00e9 k\u0159ehk\u00e9 t\u011bstoNa studen\u00e9 pracovn\u00ed plo\u0161e prsty zpracujte kostky studen\u00e9ho m\u00e1sla, s\u016fl, cukr a vejce, a\u017e vznikne drobenka.P\u0159idejte studenou vodu a d\u00e1le zpracov\u00e1vejte, dokud se t\u011bsto nespoj\u00ed do koule. Zabalte t\u011bsto do potravin\u00e1\u0159sk\u00e9 f\u00f3lie a dejte na 1 h do lednice.Podrobn\u00fd postup najdete v receptu na bezlepkov\u00e9 k\u0159ehk\u00e9 t\u011bsto.N\u00e1pl\u0148 do quiche a pe\u010den\u00edCibuli nechte zkaramelizovat restov\u00e1n\u00edm dozlatova. Na stejn\u00e9 p\u00e1nvi orestujte \u017eampiony dozlatova, a\u017e se odpa\u0159\u00ed ve\u0161ker\u00e1 tekutina. Osolte a opep\u0159ete. Dejte stranou.V m\u00edse d\u016fkladn\u011b pro\u0161lehejte vejce, smetanu na va\u0159en\u00ed bez lakt\u00f3zy, s\u016fl, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek a pep\u0159. Na p\u0159edpe\u010den\u00fd korpus rovnom\u011brn\u011b rozlo\u017ete orestovan\u00e9 \u017eampiony a cibuli a zalijte vaje\u010dnou sm\u011bs\u00ed.Velk\u00fd vysok\u00fd quiche (20 x 5 cm) pe\u010dte p\u0159i 145\u00b0C po dobu 25 minut, pot\u00e9 zvy\u0161te teplotu na 170\u00b0C a pe\u010dte dal\u0161\u00edch 15 minut.Ni\u017e\u0161\u00ed quiche pe\u010dte p\u0159i 170\u00b0C po dobu 35 a\u017e 40 minut.P\u0159ed kr\u00e1jen\u00edm nechte quiche 15-30 minut chladnout.\t\n\t\n\t\t\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198904","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198904"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198904\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/164763"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198904"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198904"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198904"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}