Quiche is not quiche without globs of cheese, sour cream and eggs, so I apologize to my dairy free friends. This recipe is special to me because it has been my man’s absolute favorite food in the whole wide world since he was a little boy. When I found out I couldn’t have gluten, he also suffered by being deprived of his favorite food. I had to return the love and support by finding a gluten free crust we could continue to bake and enjoy together.
I am happy to say we have perfected a modified version of quiche to qualify as gluten free and incredibly delicious! This recipe is perfect for dinner, brunch or entertaining!
For more on this story, check out the original post here!
Gluten Free Quiche
Author: Jessica Flatley
Recipe type: Gluten Free
Serves: 6
Ingredients
- 1½ c. Shredded Organic Cheddar Cheese (for crust)
- ½ c. Shredded Organic Cheddar Cheese (for filling)
- ¼ c. Fresh Grated Parmesan Cheese
- ¼ c. Diced Tomato
- ¼ c. Sour Cream
- 5 Eggs (2 Whole Eggs, 3 Egg Whites)
- ⅓ c. Earth Balance Buttery Spread
- ¼ c. Water
- ¾ c. Instant Mashed Potato Flakes (for crust)
- ¼ c. Instant Mashed Potato Flakes (for filling)
- ¾ c. Gluten Free Brown Rice Flour
- 1 can chopped Green Chiles
- ¼ tsp. Sea Salt (for crust)
- ¾ tsp. Sea Salt (for filling)
- 1 tsp. Chives
- 9 in. Pie Pan
Instructions
- Preheat the oven to 350F degrees.
- Combine the Earth Balance buttery spread, ¾ c. mashed potato flakes, gluten free flour, Parmesan cheese, ¼ tsp. sea salt and in a mixing bowl.
- Mix with your hands until crumbly. Then, add ¼ c. water and press together with your hands until the dough holds together. Tip: if dough is still crumbly, add more water in ½ tsp. increments so you don't add too much.
- Roll all of the gluten free dough into a ball and place in the center of the pie pan. Start kneading the dough and pressing it all along the bottom and up the sides of the pie pan. It should cover the pan completely.
- Take a fork and press all along the outer rim of the pie pan and aerate the bottom of the crust by lightly poking holes with the fork.
- Pop in the oven and bake for 10 minutes. Take it out to add the quiche filling.
- Measure the cheddar cheese separately (1½ c. & ½ c.) for the bottom and topping of the quiche.
- Clean and dice a medium tomato and measure out ¼ c.
- Crack 2 whole eggs into a bowl. Then crack 3 eggs but only drop the egg whites in the bowl. Beat the eggs together with a whisk and add the sour cream, ¾ tsp. sea salt and chives.
- Now, let's layer the quiche filling! First, sprinkle the 1½ c. shredded cheddar cheese and the ¼ c. potato flakes directly on the pie crust.
- Next, spoon the tomatoes and then the green chiles. Top with the ½ c. cheese reserved for the topping.
- Finally, pour the egg, sour cream and chive mixture over the top of the cheese.
- Bake at 350F degrees for 25 to 30 minutes. Use a toothpick or fork to test if it is done by inserting in the middle and keep in the oven until the toothpick comes out clean.
- Let it cool for 5 or 10 minutes before serving.
For step-by-step pictures and instructions, check out the original post here!
