Gluten Free Vegetable Quiche (home made crust)

Gluten Free Pie Crust
20 min prep time - 1:35 total time BAKE shell 475°F, 8-10m or until lightly browned1 1/4 cups GF Flour Blend (2 c rice flour*, 2/3 c potato starch, 1/3 c coconut flour, 1 tsp xanthan gum)**
1/2 cup coconut oil
3 tblsp cold water
VEGGIE QUICHE FILLING
2 Tbsp olive oil 3 handfuls fresh baby spinach or
2 c broccoli
1 small onion, chopped 1 c mushrooms
4 eggs 3/4
cup milk
3 Tbsp GF flour 1/2 tsp baking powder
1/2 tsp salt 1/2
tsp sweet paprika
1/2 tsp dried thyme ¼ cup sundried tomatoes
1/8 tsp black pepper 4 oz
cheese of our choice (I use cheddar)
OPTIONAL (fresh tomato, cut)
· Heat oil in a large saute pan over medium-high heat. Add
onions and mushrooms, and sauté for 5-8 minutes, until
the onions are translucent. Remove from heat.
· In a separate large bowl, whisk together eggs, flour, baking
powder, milk, salt, paprika, thyme, and black
pepper Stir in the sautéed vegetables and fresh spinach, and stir until well
combined
· Pour the egg and vegetable mixes into the crust, and use a
spoon to level the top. Bake in oven for ~30 minutes, add sliced fresh tomato across the top and back for another 10 minutes. Quiche will be done when butter knife inserted comes out relatively clean. NOTE: the quiche will rise, but will settle back once its cooled from the oven. Cool from oven for at least 5 minutes, slice, and serve.
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