January 10, 2013

gimme a lil’ quiche

Ack! If only you knew how I’ve been craving that quiche… These nine or ten months that I’ve been avoiding gluten have been really hard on this pastry-loving girl!

I finally put together my own “All-Purpose” flour blend.


I used this pie crust recipe from King Arthur Flour, kinda… DSCN6443I didn’t have Instant ClearJel or xanthan gum, so I subbed a tablespoon of cornstarch and guar gum for the xanthan.  DSCN6444I found the dough to be a little soft & a bit oily looking while it baked; so I believe I’ll try it with just 1/2 cup butter next time.DSCN6451I sautéed a pound or so of spinach with a chopped onion & about 5 cloves of garlic in olive oil. DSCN6452(Many people use frozen spinach & wring it out, but I cringe at the thought of the nutrients lost from the vegetable… I just scraped the entire very wet mixture into the prepared crust.)DSCN6453 I sprinkled over that about a cup of shredded Manchego. DSCN6455Next I beat 6 eggs with about ½ teaspoon smoked paprika, 1 teaspoon sea salt and a cup of whole milk. And then poured that over everything. DSCN6456Baked it in a 375° oven for about 30-40 minutes until the crust & cheese turned golden.


ummmmmmm – there were no leftovers…  Sad smile

1 comment:

  1. I'm totally impressed...not only with your quiche but the crust. I can't believe it. Looks better than the real thing.

    Melody, you work miracles. Can you imagine how good it would be with my pecan pie?!



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