Let's Make Quiche!

Quiche sounds like one of those fancy-pants kind of recipes, doesn't it?  I mean, just the name:  Quiche.  It sounds like it might be too much work.  It sounds like we might have to dress up for it.  Add the fact that it needs a crust, and it sends most gluten-free people running in the opposite direction.  But it doesn't have to be that way!  Quiche is actually a very simple dish to make, and the great thing about it is that you can use up many of the leftovers in your fridge when making it.  It transforms little odds and ends from the fridge into a new gastronomic experience.  Since we already know how to make a simple gluten-free crust (gluten-free pie crust), we've got this in the bag.

Just look at that beautiful quiche!  I snapped this photo right as I was about to take it out of the oven.  See how "poofy" it looks?  That will settle down a lit bit as it cools.

Start with a gluten-free pie crust as you see on the left.  (Here is my recipe for gluten-free pie crust.)  Then place your shredded cheese in the bottom of the pie pan and distribute it evenly.  I like to press down just a bit to flatten it some.

I had lots of onions and broccoli left from my garden, so I used them with some ham.  What you see here is about one small onion, 8 oz of ham, and a small broccoli head.  Fry it all in a couple of tablespoons of ghee (how to make ghee) or oil until lightly browned.  I sprinkled on a teaspoon of herbs de provence and some garlic powder while it was frying.

Now evenly distribute your fried vegetables and meat over the cheese.  Then beat the eggs in a small bowl and add the milk.  How much you use depends on how big your pie pan is (see below).

Pour the egg and milk mixture evenly over the food in the pie dish.  I usually pour it around and around in a circle.  Then sprinkle some paprika over everything.  It gives it such a nice color when it's done baking.

On the left you can see the quiche just as I was about to take it out of the oven.  On the right it has cooled about an hour.  Some of the "poofiness" has settled down, which is normal.

Always let your quiche rest at least an hour before cutting it or it will be total mush.  Here is a slice after just one hour, and doesn't it look delicious?!  I can attest that it was.  ;)

FORMULA:  The "formula" for quiche is simple:  1 egg for every 1/3 cup of milk.  This is what you need to make a good custard, which is really all a quiche is.  I use eggs from my own chickens, but I would recommend that you use extra-large eggs if you have to buy them.  If you're making a deep-dish quiche as I did above, you will need 4 eggs and 1 and 1/3 cups of milk.  If you're making a quiche in a regular-sized pie pan, 3 eggs and 1 cup of milk will be sufficient. 

1 gluten-free pie crust (recipe here)

3 or 4 eggs (see formula above)

1 cup to 1 and 1/3 cups of milk (see formula above)

shredded cheese:  I used cheddar.  You can use other cheeses.  Use 8 oz for a deep-dish pie pan and 6 oz for a regular-sized pie pan.

Any combination of meat and/or vegetables.  You only need a small amount.  I used a small head of broccoli, a small onion, and 8 oz of ham.

spices/seasonings:  I used 1 tsp of herbs de provence and a bit of garlic powder

Preheat your oven to 375 degrees.  Line your gluten-free pie crust with shredded cheese.  Saute your vegetables and meat in a little bit of ghee (how to make ghee) or oil until lightly browned.  Add spices and seasonings as desired.  Distribute the meat and vegetables evenly over the cheese.  Beat the eggs and then add the milk to them.  Pour this evenly over the meat and vegetables in the pie pan.  Sprinkle on some paprika.  Bake at 375 degrees for 1 hour for a deep-dish pie pan or 45 minutes for a regular-sized pie pan.

How do you know when a quiche is done?  Reach in the oven and jiggle it a little.  It's a custard, so it should all jiggle slightly in one piece if it's done.  If it's not done, you will see some liquid still moving around in the center as a quiche cooks from the outside first and then inward.  If in doubt, leave it a little longer.  It won't hurt it.  ALWAYS let your quiche rest at least an hour before cutting or you will ruin it.  The custard must settle.

TIPS:  

1.  You may have noticed that I don't use a special straight-sided quiche pan, which is roomier than a regular-sized pie pan.  I'm happy with my deep-dish pie pan, and I really couldn't see the need to buy yet another pan and find room to store it.

2.  If you are buying your cheese already shredded, be sure to read the label to make sure that wheat flour hasn't been added to keep the cheese free-flowing.  

3.  You don't need a large amount of meat and vegetables because after lining the crust with cheese, there really isn't that much more room.  You don't want your vegetables to stick above the custard too much or they might burn.  As you can see, my broccoli got a little singed just at the tips, which I actually like, lol.  

4.  You can use cheddar, jack, or Swiss cheese (Gruyere is very good).  

5.  Use your imagination for suggested fillings:  mushrooms, tomatoes, fresh herbs, marinated artichoke hearts, bacon, etc.  Add some gluten-free soy sauce if you like--that makes it really yummy.  Every quiche is a masterpiece, so don't be afraid to experiment!