Friday, April 6, 2012

Heather's Amazing Quiche

So excited to share with you a very special guest post by my oldest daughter, Heather. It is because of Heather's encouragement and support our family was able to make an easy transition to being gluten and casein free. :0)
Not only is Heather an amazing cook but she amazes me in the beauty, ease and tastiness of her dishes. Heather is a fly by the seat of her pants kinda girl. She just mixes things together without following a recipe. I tried to do this several times with the dog or the garbage can having the results. 
I am so excited Heather has shared her quiche recipe. I have wanted it for quite sometime now. I think it will be a wonderful dish to serve our family for Easter Brunch. A little part of Heather with be with us even though she is so far away.

I look forward to sharing more of Heather's recipes. She makes being a vegetarian very easy. I have listed the ingredients for her quiche at the end of the post. The following directions are in Heather's own words.

May your table be bountiful and joyful in the celebration of Easter. ~blair
Does this not delish?!
Heather's Amazing Quiche
Making the GF crust is so easy!
It is 1 C of rice flour, with some salt, 1/4 tsp xanthum gum, any spices you would like to add (rosemary and basil are super good ones). Cut in half a cup of earth balance or any other non dairy butter alternative. Once it is crumbly, add approx 1 oz of water. Play with the dough until it forms a ball. Let the dough rest 10 minuted while you prep a pan with oil/butter. Preheat oven to 350 degrees. Place pie dough in center of pie pan, flatten out to the edges with your hands,
Poke the crust with a fork lots of times. Bake for ten minutes. The quiche itself is versatile. I recommend experimenting.

For the filling use any veggies and spices you like. In the one pictured above I used onion, garlic, brocolli, tomato, mushrooms and added some goat cheese. NOTE: goat cheese is NOT CASEIN FREE. Chop veggies to desired size. Place in the bottom of the pan.

To make the egg mixture, I used 10 eggs, a half a cup of vegetable stock, salt, pepper and a little bit of creme. To make this recipe CF you could easily add more veg stock or milk alternative like almond. I really don't have a recipe, I just kinda make this and typically it turns out well! : ) Pour the egg mixture over the veggies and bake for 55 minutes. Served chilled or warm.
1 C rice flour
pinch of salt (or to your tasting)
1/4 tsp xanthum gum
1/2 C earth balance
1 oz. water
veggies of your choosing
10 eggs
1/2 C veg stock
splash creme or milk alternative

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