Monday, March 7, 2016

Gluten Free Cheesy Quiche

Sweet dreams are made of cheese,
who am I to diss a Brie
I cheddar the world and the feta cheese
everybody's looking for Stilton
 - unknown

Cheesy Veggie Quiche with gluten free crust. 

It's doesn't have quite the same taste and texture of regular pie crust but has a nice flavor with a satisfying, crumb like bite to it and  it is WAY easier to make.  The filling is NOT low calorie or low fat, but as a treat meal it bakes into a incredibly fluffy, almost souffle like, dish and it's great re-heated for a protein packed breakfast/
Gluten Free Pie Crust

2 cups almond meal flour
a pinch of baking soda
1/4 teaspoon sea salt
2 tablespoons chilled butter
1 large free range egg

Place the dry ingredients in a food processor and pulse several times.  Drop in the butter pieces and egg and pulse until you have a ball.  Wrap in plastic wrap and let sit 20 minutes

Grease your pie pan (very important when working with non wheat pie crusts) and preheat the oven to 350 F.  Now assemble your ingredients for the filling.

For the quiche you'll want four cups of veggies ideally (I had about 3 and a half, using up the little leftover bits in the refrigerator.  Due to the kitchen remodel, we're not laying in a lot of fresh food and relying on a lot of frozen leftovers already prepared.

I used half a red pepper, half a small sweet onion, and a bit of leftover broccoli, asparagus, and spinach. Boil some water and simmer all but the spinach  a couple of minutes until just slightly softened, then stir in the spinach and remove from the heat to wilt for one minute, then drain.

In large bowl mix:
2 cups shredded four cheese Italian blend (the popular bagged kind works)
1 carton (15 ounces) Ricotta cheese
1/4 cup grated Parmesan  (the kind in the green  can, optional if you don't have)
4 beaten eggs
2 Tablespoons plus 1 teaspoon cream
1/4 teaspoon Nutmeg
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
a pinch of basil
a pinch or two of sea salt (the cheese is high and sodium, so leave out if you are watching your salt intake)

Add the veggies

Unwrap and pat out the dough into your greased pan, prick with a fork and  bake just until the center is dry but the edges aren't browning, about 4-5 minutes.

Remove and fill with cheesy mixture.  Bake at 350 degrees F for about 50 minutes (center should be set).  

Let sit about 4-5 minutes to make it easier to serve and enjoy!

1 comment:

  1. Hari OM
    ...hey, how did this not reach my in-box? I love's me a quiche...
    Eyes-on... YAM xx

    ReplyDelete

Thanks for visiting. Having been fortunate enough not to have to diet as a young woman - hitting middle age to find my Metabolism moved to Aruba and didn't even send a postcard was a rude awakening. Thanks for sharing the fun and the pain of getting back in shape. Note: If you are a stranger and include a link in your comment - it will not be posted, to ensure no SPAM or viruses are shared. Any link I post is tested first.