Monday, March 30, 2009

Look Ma - No Crust!

EATING GLUTEN FREE DOESN'T MEAN NO QUICHE - IT JUST MEANS LOSE THE CRUST! HONESTLY, WHO NEEDS ALL THAT EXTRA FAT ANYWAY? I MADE THESE WITH LOTS OF ONIONS, GARLIC, ASPARAGUS AND ROASTED RED PEPPERS, AND PEPPERJACK & PARMESAN CHEESES. WITH A SALAD ON THE SIDE, IT'S A LOVELY MEAL. LET ME KNOW IF YOU WANT THE RECIPE (LEAVE A COMMENT), I'M HAPPY TO SEND IT ALONG.

4 comments:

sunshine said...

I make mine with a potato crust. Shredded potatoes, squeezed of their excess moisture, add an egg and any spices, salt and pepper you may want. Grease your pie dish well and press potatoes into dish like a crust. Bake that by itself at 350 for 1/2 hour or so. Then pour in quiche mixture and bake like you normaly do. Yummy.

GREEN KEY said...

Hi Sunshine. I remember doing that for a recipe from Moosewood cookbook, for a cauliflower, potato cheese pie. It was fabulous! I'll do that next time.
xo

::eliza jane:: said...

i would love the recipe! looks so yummy!

GREEN KEY said...

Hi Eliza! Here's my basic quiche recipe.You can put anything in the saute. In the post here I used asparagus and onions. If you'd like I can email you a Word file, so you don't have to copy it out of the comment box!
xo
Susan

Leek & Three Cheese Quiche

The Ingredients

The Sauté
• 2 large leeks, washed and chopped
• 3-4 cloves garlic, chopped
• 2-3 Tbsp butter
• sea salt
• freshly ground black pepper
• 1/2 tsp dried thyme

The Custard
• 3 large eggs
• 1/4 cup milk (or 2T half & half + 2T madeira or sherry)

The Other Stuff
• 1/2 cup monterey jack cheese, grated
• 1/2 cup sharp cheddar cheese, grated
• sprinkles of grated parmesan/romano cheese
• 1 frozen pie crust
• paprika
***************************************************

The Steps
• Preheat oven to 375˚
• Sauté leeks and garlic in butter until leeks are soft and well cooked. Add salt, pepper and thyme. Browning them a little adds flavor.
• Mix the jack and cheddar cheeses together. Put 1/2 of this mixture in the bottom of the frozen crust. Spinkle in a little parmesan/romano cheese.
• Add the leek mixture, then the remaining grated cheese. Spinkle on a little more parmesan/romano, and some paprika.
• Whisk the eggs and milk together and pour over the leeks & cheese.
• Place pie on a baking sheet and bake for 25- 35 minutes. Let it get nice and brown on top. Better a little over done than under done!

Gluten Free Notes: To make this recipe gluten free, simply eliminate the crust!
Put the cheese, sauté and custard directly into a pie plate. Honestly, I don’t miss the crust at all! Serve with a green salad.