Kitchen Wisdom Gluten Free Quiche yields a light crust and a deliciously moist filling.   The secret to a great quiche every time is the formula. Quiche requires a moisture barrier between the dough and the filling, which is the baking role of cheese in quiche.  I chose to use some Vermont local cheddar cheese, a sauté of tomatoes and the sweetest baby onions from my friend’s NOFA certified organic greenhouse. 

     I enjoy quiche with a salad for dinner and lunch; one quiche goes along way and provides an amazing amount of protein.  Occasionally I make crust, but Quiche in my house usually means my week is too busy to cook proper meals.  So a quick purchase of a tasty GF option in your local grocer or natural foods store fits the need quite well.  I’m so grateful we have genuine gluten free options available to us now.  Remember, when purchasing a premade crust, you still need to pay a bit of attention to the crust during baking: cover the edges with foil or use a pie shield to prevent the edges from burning.

Yields 6-8 servings

¼ cup chopped baby onions or scallions

1 cup shredded Vermont Cheddar Cheese

2 teaspoons Extra Virgin Olive Oil

1 cup sliced small specialty Tomatoes or roughly chopped large Tomatoes

Salt & Pepper to taste

Herb Sprig (whatever you may have, I used Lemon Thyme)

1 teaspoon  Lemon Juice

4 Eggs

5 tablespoons Milk (soy with no sugar, rice milk, cow’s milk)

1/8 teaspoon Paprika

1 Gluten Free Pie Crust

Prepare the Pie Crust:  Pre-heat the oven to the temperature on the manufacturer’s instructions (usually 350 degrees).  Thaw the pie crust for about 10 minutes.  Use a pie shield or cut 5 – 2” strips of aluminum foil.  Prick the inside of the crust with a  fork in a few places and

place pie beads or 1 cup of dry beans scattered across the inside of the shell (this is to keep dough in place so air bubbles don’t create enormous air pockets). Loosely fold the aluminum foil strips over the crust to protect from burning during baking.  Bake according to the manufacturer’s instructions (usually about 8 minutes).  Remove from heat and completely cool.

Again pre-heat the oven to 350 degrees.   In a sauté pan, heat the olive oil to warm and add scallion or baby onions, cook until wilted.

Add the tomatoes, salt & pepper.  Toss in the and drizzle lemon juice, stir tomatoes and cook for about 3 minutes.  Set aside.

I shred my own cheese, as prepackaged shredded cheese generally uses anti-caking agents that have a wheat or gluten origin.  Whisk 4 eggs with the milk and set aside.

Assemble the Quiche:  Place shredded cheese evenly across inner surface of the completely cooled pie crust.  Then place the tomato mixture atop the cheese. Gently and evenly pour the egg mixture over the vegetables.

Sprinkle the top with paprika.  Loosely cover the pie crust edges with foil or pie shield.  Bake in the center of pre-heated oven for approximately 30 minutes.

Remove from oven and set aside for 20 minutes so the filling can set.  Enjoy!

“Quiche” by Liz Conforti, Forget What You Know About Wheat (c)2016

Enjoy Quiche with Kitchen Wisdom Gluten Free Soups:

Soup of Escarole & Beans

Dairy & Gluten Free Cream of Broccoli Soup

Minestrone Soup

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Kitchen Wisdom Gluten Free:  Journey into a Culinary Cultural Evolution &

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      Kitchen Wisdom Gluten Free:  Journey into a Culinary Cultural Evolution & Learn How to Transform Southern Italian Recipes to Gluten Free…Experience a Kitchen so Delicious, Those Who Can Eat Gluten Choose Not To!  Available formats:  eBook, & Paperback; On amazon.com, and at Select Vermont Retailers.