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.

 

 

Cheese Course:

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, sautéed garlic and onions, tomatoes, black truffle oil from Con‘ Olio Oils & Vinegars and Lonzino – from Salt and Time).

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!

Ingredients List:

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

Garlic

Onion

Dill

Chevre Cheese (goat milk) 1/4 cup

Cheddar Cheese 1/4 cup grated

Pecorino Ramono Cheese 1/4 cup grated

Cream Cheese (non-fat) 3 tablespoons

Fresh Dill (chopped)

Tomatoes (diced)

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:

Antonellis Cheese Shop

4220 Duval Street

Austin, TX 78751

Phone: (512) 531.9610

Hours:  Tues-Sat: 11-7; Sun: 12-5; Closed Mon

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Con‘ Olio Oils & Vinegars

10000 Research Blvd., Suite 130

Austin, TX 78759

Phone: (512)342.2344

Hours:  10am-7pm Monday thru Thursday

10am-8pm Friday & Saturday

Noon-6pm Sunday

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Salt and Time

You can find us at the 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.

 

 

 

 

 

 

 

 

 

 

Photography Credits:

Carla Crownover (@Gardens123 & Austin Urban Gardens)

Rachelle King (Blinded By The Bite!)