Quiche – It’s whats for breakfast, lunch or dinner!
I love to eat breakfast for lunch and dinner and Quiche is one of my most favorite gluten-free dishes to make being it’s made from “The Incredible Edible Egg!” Additionally, having found a great gluten-free crust at WholeFoods Market (downtown Lamar/5th Street location usually carries these and they come two to a package), I feel I truly have perfected a great recipe for a gluten-free Quiche! How to start ? Take one (1) crust and slightly defrost, taking a fork and poking holes into the bottom/sides of crust. Bake off at 325 Degrees until crust is slightly golden.
Starting with cream cheese and a mixture of other cheeses (of course I hit up my favorite cheese monger Antonellis Cheese Shop) and pick two to three different cheeses. I usually with go with a goat milk Chevre, a Pecorino Romano and a Cheddar. I sometimes go with a sharper Cheddar and/or even a Blue Cheese depending on the other ingredients I am adding (e.g. cured meats and herbs), however, you can base the recipe on your taste pallet, as not everyone likes the same cheeses as I do and I tend to like my cheese on the strong side. Plus you want to be careful when selecting your cheese, as some cheeses are contain a rye starter so be sure to ask your cheese monger if the cheese is gluten-free. Placing 1/4 cup of cream cheese into the mixer, I begin creaming/mixing these cheeses together (make sure to grate any cheese before hand so the process flows).
Did the chicken come before the egg?
I use six (6) to eight (8) eggs (depending on size of the eggs) and add into the cheese mixture, as well as non-fat milk (approximately 1/4 to 1/2 cup). If you have a Kitchen-Aid Mixer, switch to the whisk attachment when adding the eggs and milk, as this will add more air into the cheese/egg mixture and will give you a creamy texture to the Quiche.
Meat & Veggie Courses:
Add in any additional herbs, meats, vegetables, etc. at this point (In this recipe I added fresh dill, sautÃƒÂ©ed garlic and onions, tomatoes, black truffle oil from Con‘ Olio Oils & Vinegars and Lonzino – from Salt and Time).
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Easy Bake Oven:
Place the crust on a cookie sheet and pour mixture in to crust and bake at 325 degrees for 45-50 minutes. I placed Lonzino on the top of my one Quiche to add some culinary flair! Test center of Quiche with a toothpick to ensure cooked through completely (toothpick should come out clean). Allow to cool before refrigerating if you’re not going to eat right away. . . otherwise dig in & enjoy!
Eggs (six to eight depending on size)
Milk (Non-Fat): use 1/4 cup for six (6) egg mixture & 1/2 cup for eight (8) egg mixture
Chevre Cheese (goat milk) 1/4 cup
1/4 cup grated
Pecorino Ramono Cheese 1/4 cup grated
Cream Cheese (non-fat) 3 tablespoons
Fresh Dill (chopped)
Lonzino (you can substitute bacon and/or another other meat you choose)
*Recipe suggestion: You can also in lieu of meat use creamed spinach (another one of my fav’s)!
Restaurant/Local Shop Info:HOPE Farmer¬â„¢s Market every Sunday from 11am-3pm. 414 Waller St (corner of Waller and E. 5th), Austin. A selection of our fine products are also available at Antonelli¬â„¢s Cheese Shop (4220 Duval St., Austin), Farmhouse Delivery, and Hotel Saint Cecilia.
Carla Crownover (@Gardens123 & Austin Urban Gardens)
Rachelle King (Blinded By The Bite!)