{"id":168772,"title":"Quiche cu ciuperci f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 br\u00e2nz\u0103","modified":"2026-08-28T15:38:46+02:00","plain":"Vrei un quiche cu ciuperci care s\u0103 se taie impecabil, cu ceap\u0103 rumenit\u0103 \u0219i o crust\u0103 fraged\u0103, f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103? \u00cen aceast\u0103 re\u021bet\u0103, ciupercile sunt sotate p\u00e2n\u0103 c\u00e2nd se evapor\u0103 complet lichidul l\u0103sat, ceapa cap\u0103t\u0103 o nuan\u021b\u0103 aurie \u0219i dulceag\u0103, iar compozi\u021bia se leag\u0103 ferm \u0219i cremos, f\u0103r\u0103 niciun strop de br\u00e2nz\u0103.\n\n\n\nPrima \u00eenghi\u021bitur\u0103 mizeaz\u0103 pe un contrast simplu \u0219i plin de savoare: un aluat sub\u021bire \u0219i crocant la baz\u0103, o umplutur\u0103 fin\u0103 la mijloc, aroma intens\u0103 de ciuperci \u0219i dulcea\u021ba cepei caramelizate. Nu este o improviza\u021bie, ci o tart\u0103 veritabil\u0103, g\u00e2ndit\u0103 \u00eenc\u0103 de la bun \u00eenceput f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactate. Aceast\u0103 re\u021bet\u0103 completeaz\u0103 colec\u021bia mea de re\u021bete s\u0103rate f\u0103r\u0103 gluten.\n\n\n\nBaza este preg\u0103tit\u0103 cu aluat fraged f\u0103r\u0103 gluten.\n\n\n\nCe este quiche-ul cu ciuperci f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103?\n\n\n\nEste o tart\u0103 s\u0103rat\u0103 vegetarian\u0103, bogat\u0103 \u00een ciuperci sotate \u0219i ceap\u0103 caramelizat\u0103, turnat\u0103 \u00eentr-o crust\u0103 fraged\u0103 f\u0103r\u0103 gluten \u0219i coapt\u0103 p\u00e2n\u0103 c\u00e2nd compozi\u021bia se \u00eencheag\u0103 perfect. Versiunea chef-ului Rommel Reyes se bazeaz\u0103 pe un aluat fraged f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 lactoz\u0103, folosind sm\u00e2nt\u00e2n\u0103 vegetal\u0103 pentru g\u0103tit \u00een locul sm\u00e2nt\u00e2nii clasice, f\u0103r\u0103 pic de br\u00e2nz\u0103.\n\n\n\n\u00cen esen\u021b\u0103, structura r\u0103m\u00e2ne fidel\u0103 unui quiche clasic: o crust\u0103 precoapt\u0103, o umplutur\u0103 distribuit\u0103 uniform \u0219i un amestec fin de ou\u0103 cu sm\u00e2nt\u00e2n\u0103. Ou\u0103le sunt esen\u021biale pentru ca umplutura s\u0103 se lege cum trebuie, chiar \u0219i f\u0103r\u0103 br\u00e2nz\u0103. Pentru a respecta echilibrul optim al texturii, c\u00e2nt\u0103re\u0219te ingredientele cu precizie, la gram.\n\n\n\nIngredientele principale\n\n\n\nPentru aluat, tipul de f\u0103in\u0103 f\u0103r\u0103 gluten conteaz\u0103 enorm. Mixul Sch\u00e4r Bread Mix sau f\u0103ina Caputo f\u0103r\u0103 gluten ofer\u0103 o \u021binut\u0103 excelent\u0103 crustei, \u00een ciuda absen\u021bei glutenului. \u00cen ceea ce prive\u0219te gr\u0103simea, folose\u0219te un unt vegetal s\u0103rat, foarte rece, t\u0103iat \u00een cubule\u021be. Violife Salted func\u021bioneaz\u0103 de minune, iar Flora Plant Butter este o alt\u0103 op\u021biune excelent\u0103.\n\n\n\nCiupercile dau \u00eentreaga profunzime aromatic\u0103 a preparatului. Re\u021beta folose\u0219te ciuperci champignon albe, dar \u0219i cele brune sau portobello sunt foarte potrivite; po\u021bi chiar s\u0103 combini mai multe soiuri dac\u0103 \u00ee\u021bi dore\u0219ti un gust mai complex. Cur\u0103\u021b\u0103-le cu un \u0219ervet umed \u00eenainte de a le felia, f\u0103r\u0103 a le sp\u0103la sub jet de ap\u0103.\n\n\n\nPentru ceap\u0103, cea galben\u0103 este ideal\u0103 pentru caramelizare lent\u0103. Dac\u0103 preferi o arom\u0103 mai intens\u0103, alege ceap\u0103 ro\u0219ie. Taie-o fidelu\u021b\u0103 sub\u021bire, pentru a se g\u0103ti uniform.\n\n\n\n\u00cen compozi\u021bie, ou\u0103le au rolul de a lega quiche-ul. Pentru o variant\u0103 complet vegan\u0103, le po\u021bi \u00eenlocui cu o alternativ\u0103 vegetal\u0103 pentru ou\u0103 (precum Just Egg). Sm\u00e2nt\u00e2na vegetal\u0103 de g\u0103tit pe baz\u0103 de ov\u0103z se potrive\u0219te deosebit de bine cu ciupercile \u0219i ceapa, dar func\u021bioneaz\u0103 la fel de bine \u0219i o sm\u00e2nt\u00e2n\u0103 de g\u0103tit din soia.\n\n\n\nSe prepar\u0103 cu amestecul de f\u0103inuri f\u0103r\u0103 gluten.\n\n\n\nRecomand\u0103ri tehnice \u0219i secrete de reu\u0219it\u0103\n\n\n\nLucreaz\u0103 aluatul pe o suprafa\u021b\u0103 de lucru rece. Amestec\u0103 rapid, cu v\u00e2rful degetelor, untul vegan rece t\u0103iat cuburi cu f\u0103ina, sarea, zah\u0103rul \u0219i oul, p\u00e2n\u0103 c\u00e2nd ob\u021bii o textur\u0103 nisipoas\u0103, format\u0103 din firimituri m\u0103runte. Este esen\u021bial s\u0103 te opre\u0219ti aici: dac\u0103 amestecul are aspect nisipos, este perfect.\n\n\n\nAdaug\u0103 apoi apa foarte rece \u0219i amestec\u0103 doar at\u00e2t c\u00e2t compozi\u021bia s\u0103 se lege \u00eentr-o bil\u0103. Nu fr\u0103m\u00e2nta excesiv. \u00cenvele\u0219te aluatul \u00een folie alimentar\u0103 \u0219i las\u0103-l la frigider timp de 1 or\u0103 \u00eenainte de a-l \u00eentinde.\n\n\n\nDup\u0103 ce ai a\u0219ezat aluatul \u00een form\u0103 sau \u00eentr-un inel de copt, las\u0103-l din nou la rece timp de cel pu\u021bin 30 de minute \u00eenainte de coacere. Aceast\u0103 pauz\u0103 \u00eel ajut\u0103 s\u0103-\u0219i p\u0103streze marginile intacte la cuptor. Pentru precoacere (coacere \u00een orb), acoper\u0103-l cu h\u00e2rtie de copt \u0219i adaug\u0103 bile ceramice sau boabe uscate de fasole: astfel, baza va r\u0103m\u00e2ne plat\u0103, f\u0103r\u0103 s\u0103 se umfle.\n\n\n\nPrecoacerea se face la 190\u00b0C timp de 18\u201320 de minute. Dup\u0103 aceea, las\u0103 crusta s\u0103 se r\u0103ceasc\u0103 complet \u00eenainte de a ad\u0103uga umplutura. Dac\u0103 torni compozi\u021bia c\u00e2nd aluatul este \u00eenc\u0103 fierbinte, crusta risc\u0103 s\u0103 se \u00eenmoaie.\n\n\n\nPentru umplutur\u0103, taie ceapa sub\u021bire \u0219i c\u0103le\u0219te-o la foc mic \u00een pu\u021bin ulei de m\u0103sline, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd, p\u00e2n\u0103 se caramelizeaz\u0103 frumos (aproximativ 20\u201330 de minute). G\u0103te\u0219te apoi ciupercile \u00een aceea\u0219i tigaie, dup\u0103 ce ai scos ceapa: acest pas va \u00eencorpora toate sucurile delicioase caramelizate r\u0103mase pe fundul tig\u0103ii.\n\n\n\nO alt\u0103 variant\u0103: soteaz\u0103 ciupercile \u00eentr-o tigaie separat\u0103 cu pu\u021bin ulei de m\u0103sline, la foc mediu spre iute. \u00cen ambele cazuri, urm\u0103re\u0219te acela\u0219i rezultat: ciupercile trebuie s\u0103 fie bine rumenite, f\u0103r\u0103 urm\u0103 de lichid. Asezoneaz\u0103-le cu sare \u0219i piper, apoi d\u0103-le deoparte. Dac\u0103 ai g\u0103tit ceapa \u0219i ciupercile \u00eempreun\u0103, condimenteaz\u0103 amestecul \u00eenainte de a-l l\u0103sa s\u0103 se r\u0103ceasc\u0103.\n\n\n\nPentru compozi\u021bia lichid\u0103, bate bine ou\u0103le cu sm\u00e2nt\u00e2na vegetal\u0103, sarea, nuc\u0219oara proasp\u0103t ras\u0103 \u0219i piperul. Bate suficient \u00eenc\u00e2t ou\u0103le s\u0103 se omogenizeze perfect cu sm\u00e2nt\u00e2na. Repartizeaz\u0103 ciupercile \u0219i ceapa \u00een mod uniform peste baza precoapt\u0103, apoi toarn\u0103 compozi\u021bia lichid\u0103 deasupra.\n\n\n\nCoacerea final\u0103 depinde \u00een mare m\u0103sur\u0103 de \u00een\u0103l\u021bimea tartei. Pentru un quiche mare \u0219i \u00eenalt (20 x 5 cm), coace mai \u00eent\u00e2i la 145\u00b0C timp de 25 de minute, apoi cre\u0219te temperatura la 170\u00b0C pentru \u00eenc\u0103 15 minute. Pentru un quiche clasic, mai sub\u021bire, coace direct la 170\u00b0C timp de 35\u201340 de minute.\n\n\n\nLa scoaterea din cuptor, a\u0219teapt\u0103 \u00eentre 15 \u0219i 30 de minute \u00eenainte de a por\u021biona. Acest timp de repaus permite umpluturii s\u0103 se a\u0219eze \u0219i garanteaz\u0103 felii netede \u0219i curate. Se savureaz\u0103 cald sau la temperatura camerei.\n\n\n\nMerge de minune al\u0103turi de o p\u00e2ine f\u0103r\u0103 gluten f\u0103r\u0103 fr\u0103m\u00e2ntare f\u0103cut\u0103 \u00een cas\u0103.\n\n\n\nPentru mai multe idei delicioase, descoper\u0103 \u0219i celelalte re\u021bete f\u0103r\u0103 gluten ale mele.\n\n\n\nRe\u021bet\u0103 creat\u0103 de chef Rommel Reyes. Urm\u0103re\u0219te activitatea lui pe Instagram, buletinul s\u0103u informativ pe Substack \u0219i canalul s\u0103u de YouTube.\n\n\n\n\n\n\tQuiche cu ciuperci f\u0103r\u0103 gluten \u0219i f\u0103r\u0103 br\u00e2nz\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t15 g ap\u0103 rece270 g f\u0103in\u0103 Sch\u00e4r Bread Mix sau Caputo f\u0103r\u0103 gluten150 g unt vegetal s\u0103rat, rece \u0219i t\u0103iat cubule\u021be (de preferin\u021b\u0103 Violife Salted)3 g sare5 g zah\u0103r60 g ou500 g ciuperci Champignon4 cepe galbene sau albe (mari)250 g ou\u0103 (aproximativ 5 ou\u0103 mari)250 g sm\u00e2nt\u00e2n\u0103 pentru g\u0103tit f\u0103r\u0103 lactoz\u0103, f\u0103r\u0103 soia \u0219i f\u0103r\u0103 fructe cu coaj\u0103 lemnoas\u01034 g sare1 g nuc\u0219oar\u0103 m\u0103cinat\u01031 g piper negru m\u0103cinat\t\n\t\n\t\tAluat fraged f\u0103r\u0103 glutenLucreaz\u0103 rapid cu v\u00e2rful degetelor cuburile de unt rece, sarea, zah\u0103rul \u0219i oul pe o suprafa\u021b\u0103 rece, p\u00e2n\u0103 c\u00e2nd ob\u021bii o textur\u0103 nisipoas\u0103, cu firimituri fine.\u00cencorporeaz\u0103 apa rece \u0219i fr\u0103m\u00e2nt\u0103 scurt, doar p\u00e2n\u0103 c\u00e2nd aluatul se leag\u0103 \u00eentr-o bil\u0103 omogen\u0103. \u00cenf\u0103\u0219oar\u0103 aluatul \u00een folie alimentar\u0103 \u0219i las\u0103-l la frigider timp de 1 or\u0103.Consult\u0103 re\u021beta de aluat fraged (p\u00e2te bris\u00e9e) f\u0103r\u0103 gluten pentru un ghid pas cu pas detaliat.Preg\u0103tirea umpluturii \u0219i coacereaC\u0103le\u0219te ceapa p\u00e2n\u0103 c\u00e2nd se caramelizeaz\u0103 frumos \u0219i devine aurie. \u00cen aceea\u0219i tigaie, soteaz\u0103 ciupercile p\u00e2n\u0103 se rumenesc \u0219i se evapor\u0103 complet tot lichidul l\u0103sat de ele. Azoneaz\u0103 cu sare \u0219i piper, apoi d\u0103 tigaia deoparte.\u00centr-un bol, bate bine cu un tel ou\u0103le, sm\u00e2nt\u00e2na pentru g\u0103tit f\u0103r\u0103 lactoz\u0103, sarea, nuc\u0219oara \u0219i piperul. Distribuie uniform ciupercile \u0219i ceapa c\u0103lit\u0103 peste crusta precoapt\u0103, apoi toarn\u0103 compozi\u021bia lichid\u0103 deasupra.Coace la 145\u00b0C timp de 25 de minute pentru un quiche \u00eenalt (20 x 5 cm), apoi m\u0103re\u0219te temperatura la 170\u00b0C \u0219i mai coace \u00eenc\u0103 15 minute.Pentru un quiche mai sub\u021bire, coace direct la 170\u00b0C timp de 35 p\u00e2n\u0103 la 40 de minute.Las\u0103 quiche-ul s\u0103 se tempereze timp de 15\u201330 de minute \u00eenainte de a-l por\u021biona.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168772","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=168772"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168772\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/164763"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=168772"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=168772"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=168772"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}