Cooking and Serving: 26 minutes | 8 slices
Ingredients
How to serve this gluten free quiche | Perfect Gluten Free Quiche Recipe | 1/4 cup (2 fluid ounces) milk or 1/3 cup (2 2/3 fluid ounces) half-and-half;
Description
Prep Time: 25 minutes | Cook Time: 1 hour hr | Total Time: 26 minutes | Servings: 8 slices
Ingredients
How to serve this gluten free quiche
Perfect Gluten Free Quiche Recipe
1/4 cup (2 fluid ounces) milk or 1/3 cup (2 2/3 fluid ounces) half-and-half;
1/2 cup not-too-wet cooked (or at least blanched) vegetable; and
2 ounces semi-hard cheese, grated.
Instructions
DAIRY FREE QUICHE
The dairy in this recipe comes from butter, grated cheese, and half and half.
You can try replacing the butter in the pie crust with vegan butter. Melt and.
Miyoko’s Kitchen brands are the best.
For the grated cheese, you can use your favorite nondairy cheese, but be sure.
you’re using something that melts and doesn’t have a ton of moisture. Violife.
brand nondairy cheese blocks are excellent, but Daiya is usually quite good,.
For half and half, there are some really good dairy free versions of heavy cream.
on the market. I’d recommend using half the volume as one of those, and half.
your favorite unsweetened nondairy milk. There are even some nondairy half and.
half milks, which would be ideal.
Avoid any nondairy milk that’s nonfat, though, since fat provides richness and.
acts like a flavor delivery system, which is part of why fat free baked goods.
taste so bland. And don’t ever replace half and half or cream with just plain.
nondairy milk, as they’re not the same at all.
EGGS
I have not tried to make this recipe with an egg replacer, but I would not.
recommend trying any replacement that you would normally use for eggs when.
they’re not the primary ingredient, like in baking a cake. You may be able to.
make this quiche with a beaten egg replacement like “Just Egg,” but I haven’t.
tried so I don’t know how well it bakes, especially in a custard like quiche.
HOW TO SERVE THIS GLUTEN FREE QUICHE
Everyone in my family cheers for a quiche, and it’s even the stuff of birthday.
dinner requests around here. Serve it with a nice green salad, and you’ve got a.
meal to remember, elegant in its delicious simplicity.
THE PERFECT GLUTEN FREE QUICHE RECIPE
PERFECT GLUTEN FREE QUICHE
Prep Time: 25 minutes mins.
Chilling time: 1 hour hr.
This gluten free quiche is made with a creamy, savory egg custard and vegetable.
filling, baked to perfection in a light and flaky gf pastry crust.
Notes
* 2 cups (280 g) all purpose gluten free flour blend
(I used Better Batter; please click thru for full information on appropriate
blends), plus more for sprinkling
* 1 teaspoon xanthan gum, (omit if your blend already contains it; use a
* ⅓ teaspoon baking powder
* ⅓ teaspoon kosher salt
* 8 tablespoons (112 g) unsalted butter, diced and chilled (a 1/2-inch dice
* ½ cup (4 fluid ounces) cold water, iced (ice doesn’t count in volume
measurement), plus more as necessary
* 2 tablespoons (28 g) unsalted butter
* 1 tablespoon (14 g) extra virgin olive oil
* 1 small yellow onion, peeled and diced
* 1 pound (16 ounces) white or ba * ½ teaspoon kosher salt
* ⅛ teaspoon freshly ground black pepper
* 4 (200 g (weighed out of shell)) eggs, at room temperature
* 1 ⅓ cups (10.66 fluid ounces) half and half, at room temperature (See
* 8 ounces Gruyère cheese, grated (alternatives are another semi-hard cheese,
like Asiago, Jarlsberg or sharp white cheddar)
PREPARE THE PIE CRUST.
* In a large bowl, place the flour, xanthan gum, baking powder, and salt, and
whisk to combine well.
* Add the chopped and chilled butter, and toss to coat it in the dry
ingredients. Flatten each chunk of butter between your thumb and forefinger
so that it’s about 1/8-inch thick.
* Create a well in the center of the dry ingredients and slowly add the water
(reserving the ice cubes), mixing gently until the dough begins to come
* With floured hands, press together the dough into a disk. If there are any
crumbly, dry spots at this point, add more water together with your hands.
* Turn the dough out onto a lightly floured surface.
* Sprinkle the top lightly with more flour, and roll out into a rough rectangle
that is about 1 inch thick. Sprinkle the dough lightly with more flour, fold
it over on itself in thirds like you would a business letter, sprinkle again
with flour, and roll out the dough once again into a rectangle about 1 inch
* Repeat the process of rolling, sprinkling and folding at least once more,
this time ending with a rectangle about 1/2-inch thick.
* Roll the dough in thirds once more, and wrap it securely in plastic wrap.
* Place in the refrigerator to chill until firm (30 minutes to an hour).
* Grease a 9-inch deep dish pie plate and set it aside.
* Remove the pie dough from the refrigerator. Place it on a lightly floured
piece of unbleached parchment paper, dust lightly with flour, and roll into
an 10-inch round, about 3/8-inch thick.
* Roll the pie crust loosely on the rolling pin and then unroll it over the
* Press the pie crust gently into the bottom and up the sides of the pie plate
and, with kitchen shears, trim the crust so that only 1/4-inch of excess is
overhanging the plate.
* Tuck the 1/4-inch of excess under itself, and crimp the edge gently all the
way around the crust. Pierce the bottom of the pie crust with the tines of a
* Preheat your oven to 425°F.
* Place the pie plate in the freezer to chill for 10 minutes.
PAR-BAKE THE EMPTY PIE SHELL.
* Remove the pie plate from the freezer and place a large piece of unbleached
parchment paper in the center of the crust. Place pie weights or dried beans
in a single layer in the center of the pie crust, on top of the paper.
* Place the pie plate in the center of the preheated 425°F oven. Bake for 15
minutes or until just beginning to brown on the bottom and edges.
* Remove the pie plate from the oven and remove the paper and pie weights.
* Reduce the oven temperature to 350°F.
* In a medium sauté pan over medium heat, place the butter and oil. Once the
butter has melted, add the onion and cook for a minute, stirring frequently.
* Add the mushrooms, salt and pepper, and cook, stirring frequently, until the
mushrooms are browned and the pan has very little if any liquid in it (about
10 minutes). Drain any remaining liquid from the pan and set it aside.
* In a medium size bowl, beat the eggs with the half and half or milk until
* Line the bottom of the parbaked pie crust with half of the grated cheese,
then the cooked mushrooms and onions, followed the milk and egg mixture on top.
* Place the pie plate in the center of the preheated oven.
* Bake for about 35 minutes, or until the quiche is mostly set and lightly
golden brown on top, with just a tiny bit of jiggle in the center when moved
* The quiche will finish cooking when it’s removed from the oven.
* Remove the pan from the oven and place it on top of a wire rack to cool for
at least 20 minutes or until set.
* Slice into wedges and serve warm.
You can also use our extra flaky gluten free pie crust
instructions in that recipe through parbaking the crust, then finish with the
ingredients and instructions here.
About the vegetables for the filling.
Mushrooms can be replaced with 10 ounces broccoli or cauliflower florets,
blanched and blotted dry, or 1 pound frozen cut spinach, thawed and drained.
About the half and half.
You can make your own half and half half milk milk in place of the 1 1/3 cups half and half.
Any leftovers can be covered and placed in the refrigerator for at least 3 days.
Warm in a 200°F oven before serving. They can also be wrapped tightly and frozen
for up to 3 months, then defrosted in the refrigerator before warming and
Nutrition information is automatically calculated, so should only be used as an
Pie crust with mushrooms and cheese, pie crust with mushrooms, cheese and egg
mixture being poured in and a cooked quiche
crust with mushrooms and cheese, pie crust with mushrooms, cheese and egg
mixture being poured in and a cooked quiche