Gluten Free Quiche with Crumbly Crust
Author: Ben
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 8
- 8 eggs
- 1 Cup half and half
- 1½ Cups cheddar cheese (grated)
- 1½ Cups cooked veggies (chopped to the size you like)
- 10 Tablespoons of butter
- 4½ Tablespoons water
- 1½ Tablespoons brown sugar
- 1½ Tablespoons canola oil
- 1½ Cups of Bob's Red Mill Gluten Free All Purpose Flour
- First preheat your oven to 410 degrees.
- Put all the ingredients for the crust (except the flour mix) into an ovensafe container like a Pyrex
- Put it in the oven for about 10-15 minutes until all the butter is melted and bubbling
- Pull it out of the oven (very hot liquid inside, be careful).
- Toss in your gluten free flour
- Stir well
- When cool, mold into your quiche pan
- Poke holes with a fork in the bottom of crust
- Bake for 15 minutes
- Turn oven to 375 degrees
- Whisk eggs, half and half, salt and pepper together
- Layer veggies on the bottom of the crust
- Layer cheese on top of veggies
- Pour in egg mixture
- Bake for 45-55 minutes until sides are firm and center is a little bit jiggly
- Let rest for 5 minutes before cutting
Recipe by Hammer on Rye at http://www.hammeronrye.com/glutenfreequiche/
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