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?!|
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.