Friday, March 26, 2010

Basic Quiche Recipe (GFCF)













This gluten free casein free quiche recipe is based on a quiche recipe I used to make at LeBernardin. I scaled down the recipe and made it with coconut milk. You can add sauteed mushrooms and onions for a delicious mushroom quiche or have it plain. The extra egg yolks give this dairy free quiche a rich buttery taste. My kids do not like quiche, but I loved it and the cracker recipe crust made it very easy to cut and serve.

Basic Quiche Recipe (GFCF)

1 pastry crust in a tart shell
4 whole eggs
2 yolks
1 cup coconut milk (or 2 cups of "milk" of choice--the original recipe calls for 1 cup of milk and 1 cup of half and half--for those who still eat dairy)
2 cloves garlic
1/2 tsp salt
1/4 tsp pepper

I used an almond potato cracker recipe for the crust in a tart pan and poked the bottom with a fork so the air could escape. I prebaked the crust in a 350º oven for 10 minutes. But you can use any pastry dough recipe.

Next, I whisked all the ingredients together in a bowl and carefully filled the crust with the custard. I put the quiche in the oven and immediately turned it down to 300º and baked it until the custard solidified (about 50 minutes.) Check the quiche at 45 minutes to see if it has turned from a liquid to a solid by jiggling the pan. The edges will not move but the middle might still be undercooked and move a little. Cook until the edges and the center are both cooked and not moving when jiggled.

Cut the quiche into 8 pieces and serve anytime for an easy meal.

1 comments:

Teresa Wakabayashi said...

Do you have a link to the pie crust recipe. Sounds great!

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