Gluten-free Spinach Quiche

June 5, 2011 at 5:29 pm Leave a comment

Simple, delicious and fun to try with GF ingredients, this was a hit at the latest class! Try it and let me know if you like it!

Spinach Quiche

Single Pie Crust from Allergy-free Desserts

5 T. cold water

2 c. Betsy’s Baking Mix (see below) or Bob’s Red Mill GF baking mix

1 t. salt

1 t. xanthan gum

2/3 c. organic palm fruit oil shortening, chilled (Substitute cold-pressed coconut oil or butter, depending on your filling.)

Measure the water into a liquid measuring cup and place it in the freezer just while you are measuring and mixing the other ingredients.

In a food processor, pulse together the baking mix, salt and xanthan gum. Add the shortening cut into small chunks and pulse to blend. There should be lumps the size of peas or slightly larger in the dough. It’s better to have larger chunks than smaller as it will blend together more when you add the water and it is very important not to over mix the dough.

Add the water and pulse just until dough begins to come together.

Dump the dough out onto waxed paper and form into a disk. Wrap tightly and chill for at least 30 minutes. If chilling 2 hours or more, remove dough from refrigerator and let sit at room temperature for 15 minutes before moving on.

Remove the chilled dough from the refrigerator and roll out on a marble board, between two sheets of parchment paper or pastry cloth, or on the waxed paper, adding a little baking mix to the top as needed. Roll from the middle in one direction only and turn an eighth of a turn with each roll, until the dough is 1/8”thick and large enough to fit a 9” pie plate.

Remove the waxed paper and press the dough into the pie plate. If the dough cracks, just press it back together with your fingers. Crimp the edges and use according to your recipe’s instructions.

Store unbaked pie crust, tightly wrapped and frozen, for up to 2 months.

Filling

1 T. olive oil, plus extra to grease the pan

1 medium leek, washed and chopped into ½” pieces

4 oz. fresh spinach

6 medium or 4 large eggs

½ c. half and half (Sub ¼ c. milk and ¼ c. yogurt for a tangier taste)

Salt and freshly ground black pepper to taste

3 oz. Parrano or gruyere cheese, grated

Heat oven to 375 degrees F.

Heat olive oil in a large skillet with a lid over medium-high heat for 2 minutes. Reduce heat to low and add leeks. Stir, then cover and cook for ten minutes, stirring occasionally.

While leeks cook, whisk together eggs, half-and-half and salt and pepper in a medium bowl. Set aside.

When leeks are tender, add spinach and cover to wilt, 2-3 minutes. Mix together and pour into pie plate with crust already in it. Sprinkle grated cheese over the top, then pour in egg mixture to fill in all the cracks. Place in heated oven and bake for 30-45 minutes until set in the middle. When done, remove from oven and let stand 5 minutes before serving.

Betsy’s Baking Mix from Allergy-free Desserts

Makes enough for about three cakes

3 ¾ c. garbanzo bean (chickpea) flour

2 ¼ c. potato starch

1 ½ c. tapioca flour

Measure all of the flours into a large container that has an airtight lid. Stir very well with a wire whisk until evenly incorporated and no white spots remain. Then seal the container and shake vigorously for 1 minute.

Store the baking mix in a cool dry place for up to 3 months, making sure to whisk it each time before measuring.

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Entry filed under: Eating.

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