Monday, November 25, 2013

Gluten Free Vegetable Quiche (home made crust)

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 browned
                                                                 BAKE filled quiche at 375 for 30-45m

1 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 tblsp               raw sugar
1/2 tsp               xanthan gum
1/4 tsp               salt
½ stick               cold butter
1/2 cup              coconut oil
1                          egg
3 tblsp               cold water
·       Combine dry ingredients (flour** blend, sugar, xanthan gum, salt) in large bowl
·       Cut in cold butter / cold coconut oil with fork until coarse crumbs
·       Combine egg and cold water in a bowl; beat with fork
·       Add egg/water mix to flour mix; stir just until moistened
·       Shape into a ball; flatten slightly, wrap in plastic  and chill (~1 hour) ·       Remove from refrigerator and let stand room temperature (~15-20 min)·       Place unwrapped pastry ball on lightly floured (gluten free blend) parchment paper
·       Lightly flour top of pastry with GF flour and add another piece of parchment on top
·       Roll out pastry into 12-inch circle
·       Transfer to pan, pressing down firmly, poke with fork (prevents crust from bubbling up)
·       Crimp or flute edge and back empty shell for 8-10 (until golden brown)
·       THEN, fill and bake (see veggie quiche filling recipe below) 

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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