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Quiche

Holy cow! This quiche is delicious!!! And even better, the fact that I made the whole thing from scratch. I’m won’t bore you with the details of quiche. Nope, instead I’ll just get to the good stuff… the recipe.

ZT&B Quiche (Zucchini, Tomato, & Basil)
I have used coconut milk in place of cream to decrease the amount of dairy. This could probably be made without cheese as well to make it dairy free.

1 medium onion
1 clove of garlic
¾ cup cheddar & mozzarella cheese blend, grated
2 tomatoes, thinly sliced
½ – 1 cup of zucchini, thinly sliced
½ cup fresh basil
1 cup of coconut milk
1 ½ tsp. cornstarch + some extra for sprinkling
¼ tsp. pepper
2 large eggs
1 9-inch pie crust (recipe below)

Dice onion and sauté it with crushed garlic clove. Remove from pan and sauté zucchini slices until they have softened slightly. Remove from stove. Slice tomatoes thinly and chop fresh basil (fresh basil is the key).

In a blender, mix together coconut milk, cornstarch, pepper, and eggs.

In prepared pie pan, sprinkle cornstarch around the bottom of the crust (this is to prevent the crust from getting soggy). Then spread onion & garlic on the bottom. Sprinkle grated cheese over top. Layer with tomato slices, followed by chopped basil. Top it off with the zucchini slices and then pour coconut milk mixture over top.

Bake for 45 minutes.

Let sit for about 10 minutes, then serve.

*I used only a ¼ cup of basil – it’s still good, but I think that more basil is needed to add to the flavour

*Next time I am going to alternate the zucchini and tomato rows together so that there is a more colourful presentation.

*Great to cut up and freeze for lunches or quick dinner runs – that’s what I plan on doing before the summer is out. This way, while I’m in my work/school craze I’ll have instant meals.

GF Savoury Pie Crust

1 cup of basic flour mix
2 Tbsp. sweet rice flour
½ tsp. brown sugar
¼ tsp. salt
6 Tbsp. cold butter
1 large egg
1 Tbsp. lemon juice
½ tsp. dried basil *I like to add a spice mix to the crust for added flavour based on the filling

Mix all ingredients together. Roll into a ball and wrap with saran. Chill for 1 hour. Roll out between 2 sheets of parchment paper (sprinkle white rice flour on parchment paper and on top of dough if sticky). Be sure to gently pull parchment paper away from dough and check stick. When ready, pull parchment paper off on both sides. Leave rolled out dough on one sheet and place pie pan over top of crust. Quickly flip the crust and pan over. Gently remove parchment sheet and pat crust into pan.

Basic Flour Mix:
Adapted from one of Rebecca Reilly’s flour mixes in Gluten Free Baking
1 ½ cups brown rice flour
2/3 cup potato starch
½ cup tapioca starch
½ cup almond meal

Sift flours together and mix in almond meal. Makes 3 cups. Refrigerate leftovers for next pie crust.

*Carol Fenster’s Rice Flour blend also works.

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Categories: Gluten-Free
  1. Sea
    September 7, 2009 at 4:19 am

    This looks so yummy! I'm going to have to make something like this soon, sans dairy.Here's my menu for this week's gluten-free menu swap:http://www.bookofyum.com/blog/gluten-free-menu-of-the-week-and-raw-chard-salad-with-a-vegan-cashew-dressing-recipe-4081.htmlThanks for hosting!

  2. October 1, 2009 at 1:09 am

    I'm assuming you'd be baking it at 350?

  3. January 7, 2010 at 7:31 am

    Very nice website. i like it. It is too good because you shared very great recepies.Here are also some receipes of Asia's famouse dishes those are spicy and famouse in every cermoney.Make for your family & Have FunMake Biryani Yourself <=> Make Asian's Food

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