Gluten-Free Quiche

Ingredients

• 1.5 cups gluten-free all-purpose flour blend (with xanthan gum) 1.5 cups gluten-free all-purpose flour blend (with xanthan gum)
• 0.5 tsp salt 0.5 tsp salt
• 0.5 cup cold unsalted butter, cut into cubes 0.5 cup cold unsalted butter, cut into cubes
• 4-6 tbsp ice water 4-6 tbsp ice water
• 3 large eggs 3 large eggs
• 1.5 cups milk or half-and-half 1.5 cups milk or half-and-half
• 0.5 tsp black pepper 0.5 tsp black pepper
• 1 cup shredded cheese (e.g., cheddar, Gruyere) 1 cup shredded cheese (e.g., cheddar, Gruyere)
• 1 cup cooked vegetables (e.g., sautéed spinach, mushrooms, onions) 1 cup cooked vegetables (e.g., sautéed spinach, mushrooms, onions)

Instructions

1. 1

   In a large bowl, whisk together the gluten-free all-purpose flour blend and salt until well combined. Add the cold, cubed unsalted butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This process should take about 5-7 minutes and will create flaky layers in your crust.

2. 2

   Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just begins to come together. Be careful not to overmix, as this can result in a tough crust. You may not need all of the water. Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten-free flours to hydrate and the butter to firm up.

3. 3

   Preheat your oven to 375°F (190°C). On a lightly floured surface (using your GF flour blend), roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges decoratively. Prick the bottom of the crust all over with a fork to prevent puffing during baking.

4. 4

   Blind bake the crust for about 15 minutes, or until it's lightly golden and set. Remove from the oven and let it cool slightly. While the crust is baking, whisk together the 3 large eggs, 1.5 cups of milk or half-and-half, and 0.5 tsp of black pepper in a medium bowl until smooth and well combined. This forms the base of your creamy custard filling.

5. 5

   Evenly scatter the 1 cup of cooked vegetables and 1 cup of shredded cheese over the bottom of the partially baked crust. Carefully pour the egg and milk mixture over the vegetables and cheese, ensuring it fills the crust evenly. The filling should come up to about 0.5 inch from the top of the crust.

6. 6

   Bake the quiche in the preheated oven for 30-35 minutes, or until the center is just set and the top is golden brown. The center should no longer be jiggly when gently shaken. If the crust edges start to brown too quickly, you can loosely cover them with aluminum foil. Allow the quiche to cool for at least 10 minutes before slicing and serving warm.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.