Monday, February 20, 2012

Spinach Quiche (Dairy and Gluten Free)

This recipe will make two 9 inch round quiches.  It can be easily adapted to include your favourite vegetables.  I have enjoyed this recipe with spinach and kale.

Ingredients for Crust (makes 2 pie dishes;10-12 people)
  • 1 cup brown rice flour
  • ¾  cup chick pea flour
  • ¾  cup potato starch
  • ¼ teaspoon sea salt
  • 1/2 teaspoon basil
  • ¼ cup coconut oil or earth balance
  • 1 large egg
  • 1/2 tablespoon apple cider vinegar
  • ¼ cup ice cold water (or as needed to make dough stick)
  1. Preheat oven to 350F and grease two 9 inch pie plates.
  2. Mix all dry ingredients together while cutting in the coconut oil.
  3. Make a well in the ingredients add the egg and vinegar and mix gently with fork.
  4. Slowly add the water to form a dough ball.
  5. You can roll the dough and place in the pie plates or just pushed the dough into the plates with your hands.
  6. Bake for 20 minutes. I bake it with foil on top of the crust with dry beans to keep it from rising up.
Ingredients for the Quiche Filling
  • 8 eggs
  • 2 teaspoons oil for frying
  • 2 tablespoons nutritional yeast
  • 1-2 cups chopped spinach or kale
  • ½ cup chopped mushrooms
  • ½ cup chopped onions
  • ¼ cup chopped sweet pepper (optional)  
  • 1 cup unsweetened almond milk
  • Salt and pepper to taste
  1. Preheat oven to 350F.
  2. In a small skillet, cook onions till soft, add mushrooms and continue to fry for another 2-3 minutes.
  3. In a separate bowl mix all other ingredients add mushrooms and onions.
  4. Pour into prepared pie shells.
  5. Bake 50-60 minutes or until egg sets.  Watch edges of pie crust to ensure it doesn't burn, cover the outside crust with foil pieces on while baking, if they are getting too dark.

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