Yesterday was a Quiche kind of day! I call it my “what’s left in the kitchen” pie. Of course it is gluten-free. But let me back up a little. In one of my latest blogs I listed books I feel everyone should read. One was Beatrice Peltre’s LA TARTINE GOURMANDE 2011 by Roost Books. It is not touted as a GF recipe book, but it is and it is also more. It is a book of beautiful pictures and delightful vignettes. It is really a book to enjoy in a comfortable chair in a bright window on a warm afternoon. Ah, the recipes!
I use two of the recipes as the basis for the quiche pictured above and adjust them to be more Paleo friendly. Here is my revised version of her crust. (She uses sweet rice, quinoa, and amaranth flours.) I use all organic ingredients.
1/2 cup chestnut flour, 1/2 cup almond flour, 1/2 cup Chebe All Purpose flour (manioc), 1 1/2 tsps xanthan gum, 1/2 tsp salt. Mix all of this together. (Use my pastry paddle on my mixer for this as it is crust.)
Add in 7 tbsp chilled, diced, unsalted butter (my favorite is Kerrygold Butter, but always use 100% grass-fed)
Mix until it becomes little crumbles. Add 1 small organic egg and mix thoroughly.
Gradually add cold water, one tablespoon at a time, up to four.
Continue mixing until the dough forms a ball and is totally detached from the sides of the mixing bowl.
Wrap, or better yet put in a small glass bowl with a cover, and refrigerate at least 1 hour before using. The longer the better. Take out and let it rest at least 30 minutes before you prepare for the prebake.
The Quiche filling:
Preheat oven to 400 degrees. Use at least a 10″ quiche mold or a high sided fluted pie pan. The amount of filling depends on how many extra ingredients you add to the basic filling.
1 cup organic whole milk
3/4 cup organic heavy cream
4 large organic eggs
Dash Celtic Sea Salt
Fresh Ground pepper to taste
1 tsp Mexican spices or whatever spices you prefer
Several grinds of fresh organic nutmeg
Beat well and set aside.
Roll out chilled dough to desired thickness and fit to the mold, pan, or little dishes. make small holes with a fork in the bottom of the crust. Do not be afraid of the crust going high on the sides of the pan as it will shrink down. Place parchment paper over the bottom and sides of the crust and cover with pie weights or rice to cover the bottom and close to the sides. Make sure to get the weight into the crease of the pan as the crust will shrink. Bake for 10-15 minutes until cooked and golden. Remove weight and paper.
Immediately place in the crust your favorite additions: In the picture above – 1/2 cup chopped crispy bacon, 1/2 cup tops of broccoli cut into mini crowns, 1/2 chopped cherry tomatoes, 1 small finely chopped sweet onion, 1/2 cup shredded cheddar cheese, 1/2 cup shredded jack cheese, 1/2 cup shredded mozzarella cheese.
Stir the egg/milk mixture and immediately pour it over the meat and vegetables.
Bake for 30-35 minutes, until the top is bubbling and golden brown. Make sure the egg mixture is set. Remove from oven and let rest for at least 10 minutes before serving. Depending on how many ingredients you have in the quiche may extend the cooking time. This is an egg base so it needs to be thoroughly cooked.
This was served with fresh sliced avocado and fresh fruit slices.
This quiche recipe is great for taking to potlucks as it can be made in a square pan and cut into finger-sized portions. Also the smaller portions, as pictured above, slide right out for easy serving and storing for a future breakfast, lunch, or dinner.
Experiment with ingredients. I have also used chopped chicken, shrimp, crab, salmon, tuna, hamburger, asparagus, broccoli, cabbage, spinach, green garlic, baby leeks, Brussel sprouts, green onions, peas, carrots, sweet peppers, ortega chilis, red pepper flakes, and numerous spices to accent the particular meat and/or vegetables.
I have to say Thank You to Beatrice Peltre who gave me the impetus to create!
Living the Crazy Life,