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… I didn’t have Instant ClearJel or xanthan gum, so I subbed a tablespoon of cornstarch and guar gum for the xanthan.  I 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.I sautéed a pound or so of spinach with a chopped onion & about 5 cloves of garlic in olive oil. (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.) I sprinkled over that about a cup of shredded Manchego. Next 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. Baked it in a 375° oven for about 30-40 minutes until the crust & cheese turned golden.

 

ummmmmmm – there were no leftovers…