Friday, May 11, 2012

Gluten Free Quiche

I still love baking and cooking, but I just have to be a bit more creative and have some forethought when doing it.  Max requested quiche for dinner this week and I searched everywhere for a gluten free pie crust.

Now, I don't typically eat any grains, but quiche sounded so good and the crust is small compared to the egg portion.

I was very unsuccessful with my attempts to find a gluten free pie crust until after I made the quiche...of course. I decided to bite the bullet and attempt baking something with the gluten free flour I was given for Christmas.

I found a recipe from King Arthur Flour and it was awesome.  It turned out flaky and tasty, even though I didn't even follow proper pie crust making techniques.  I hope you try this and enjoy!

  • Gluten Free Pie Crust
  • adapted from King Arthur Flour
  • 1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
  • 1 large egg
  • 2 teaspoons lemon juice or vinegar


1) Lightly grease a 9" pie pan.
2) Whisk together the flour or flour blend, xanthan gum, and salt.
3) Cut the cold butter into pats, then work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining.
4) Whisk the egg and vinegar or lemon juice together till very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.
5) Shape into a ball and chill for an hour, or up to overnight.
6) Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
7) Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that's been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.
8) Cover with foil and bake at 350 degrees for about 15 minutes, or until golden brown.
Yield: crust for one 9" single-crust pie.

Quiche Filling
8 large eggs
1/4 cup heavy cream
6oz ham steak (I like Jones because its yummy and gluten free), chopped into small pieces
4oz Cabot Monterey Jack, sliced or shredded
1 frozen package of spinach, thawed and with water squeezed out

1) Whisk the 8 eggs.  Whisk in heavy cream.  Stir in the diced ham, cheese, and spinach.  Make sure the spinach doesn't clump together.
2) Pour the egg mixture into the slightly baked pie crust.  Make sure it only fills the crust to slightly below the top, you don't want the filling to overflow.
3) Bake for about 40 minutes at 350.  The quiche is done baking when the center of the eggs no longer wiggle and are completely set.


No comments:

Post a Comment