Gluten Free Quiche

Quiche is my favorite any time, any season dish. You can make this with fresh seasonal produce or whatever freezer veg is on sale, with or without meat, pretty much any way you want it! The key to a good quiche is sautéing your meat and veg before adding them; this way, the only work your oven has to do, is cook your eggs and melt the cheese. I have included some of my favorite flavor combinations, but feel free to toss in whatever leftovers you have in the fridge and let her bake!

Ingredients:

Pie Crust:

1 1/2 cups brown rice flour (Personally, I think this is the only acceptable choice for gluten free crust.)

1 1/2 sticks butter, cold & cubed

1 Tbsp sugar

1/2 tsp salt

3 Tbsp water, cold

Filling:

1/4 lb bacon

1/2 medium onion, diced

1/2 green bell pepper, diced

8oz mushrooms, chopped

2 cloves garlic, minced

5 eggs

1/4 cup of Greek yogurt (you can substitute sour cream or ricotta)

1/4 cup whole milk

1/2 tsp salt

2 cups shredded cheddar

Recipe:

Pie Crust:

Whisk together flour, sugar, and salt. 

Cut in butter, until mixture contains no larger than pea size lumps. (This makes for a super flakey crust!)

Add water, one table spoon at a time.

Form into a disk (basically, form into a ball, and flatten), wrap in plastic wrap, refrigerate for 30 minutes. (This is also important for that flakey crust!)

Preheat oven to 400 degrees.

Roll dough out between 2 sheets of wax or parchment paper. (Gluten free dough can be very sticky, this is the best way I have found to roll it out.)

Remove wax paper from one side. Press dough side into pie dish.

Roll over the top with a rolling pin or press around the edges. (This will create a nice clean edge.)

Remove top sheet of wax paper and excess dough.

Prick with a fork.

Bake at 400 degrees until edges just start to brown, about 15 minutes.

Filling:

In a large skillet, over medium high heat, fry bacon. (I cube or chop mine up first.)

Remove cooked bacon and all but 2 Tbsp grease from skillet. Reduce heat to medium and add chopped veggies. 

Sauté until tender, about 5 minutes. Add garlic and sauté for an additional 1-2 minutes.

Add filling into browned pie crust.

Top with shredded cheese.

In a separate bowl, whisk together eggs, Greek yogurt, milk, and salt. Pour egg mixture over the filling and shredded cheese.

Bake at 375 for 45-55 minutes. The top should be brown and center firm. (If the middle is runny or jiggles, leave it in for another 5-10 minutes.)

Allow to cool 5-10 before cutting. (This will let the center set and allow for actual slices rather than scrambled eggs!)

Enjoy!

Some other flavor combos we enjoy are:

Mushroom, ham, and Swiss

Bacon, cheddar, broccoli

Sausage, onion, and pepper jack 

Spinach, artichoke, and mozzarella

My rule of thumb is to fill no more than 1/2 of the pie with meat/veg. (Basically no more than 2 cups once sautéed.)