Gluten Free Quiche

The weather forecasted for the Midwest this weekend is cold! This means time to make some comfort food that will keep you toasty, and keep the oven going to keep the house warm.  Quiche is one of those dishes I always think will take a long time to make and is too much work.  Then I make one and remember how easy it is. Using what I have in the fridge is the easiest way to make quick work of this seemingly daunting meal.  We almost always have mushrooms and onions in the house, sometimes white cheese.  I happened to have all of them last weekend, so I went to work.

Gluten Free Pie Dough

Gluten Free Pie Dough Recipe

 

Mix flour, salt, and psyllium husk. Add Crisco until crumbly. Add iced water until it all sticks together.

Let sit for 1-2 hours. This step is not necessary, but very helpful. Cut dough in half. Roll out dough between parchment paper or plastic wrap. Place dough in pie pan. Roll out second half if needed or freeze until you need another pie crust.

*Note on Crisco. Yes, Crisco. Really. I have tried butter, all-natural shortening, vegan butter, cream cheese, or a mix there of. Crisco tastes the best, however the other items will work.

Adapted slightly from a family recipe; Adelaide (Miller) Hogan/Ann (Miller) Bach

 

 

cooked mushrooms, onions, tomatoes, and bacon

Gluten Free Quiche

  • 1/2 pounds bacon
  • 1/2 stick butter (2 oz)
  • 1 small onions, chopped
  • 1 box small box mushrooms, sliced
  • 1 small tomato, diced
  • 5 eggs (use local when possible)
  • 1/2 cup milk or cream
  • 2 cups grated white cheese (I used fontina)
  • Salt And Pepper, to taste

Preheat oven to 400 degrees.

In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.

Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and tomatoes and cook for a few more minutes. Remove from heat and allow to cool for about 20 minutes.

Roll out pie crust and press into your pie pan. In a large bowl, beat eggs and cream. Add grated cheese, salt and pepper (to taste). Add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir.

Pour into pie crust and press to submerge ingredients. Cover loosely with foil, and bake at 400 degrees for 50-60 minutes. Bake for slightly longer if quiche is still jiggly.

Remove from oven and allow to set for ten minutes before serving. Enjoy!

Slice of Gluten Free Quiche

Adapted from http://thepioneerwoman.com/cooking/quiche/

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