Quiche

Nov. 8th, 2014 08:21 pm
rosefox: A cheerful chef made out of ginger. (baking)
[personal profile] rosefox
Ingredients

Crust
2 c almond flour/meal
0.25 tsp salt
1 + 1 egg
2 Tbsp SOLID (not melted) coconut oil

Filling
0.5 c almond milk
1 tsp ground mustard
7 eggs
2–4 Tbsp chopped fresh herbs or 2–4 tsp dried herbs
Salt & pepper
3 c cooked veg and/or meat, cut bite-size

Equipment
Oven or toaster oven
Food processor (optional)
Rolling pin (optional)
Wax paper (optional)
9.5" pie plate
Measuring cups and spoons
2 mixing bowls
Wooden spoons
Fork or whisk
Frying pan (if starting with raw veg and/or meat)
Crust protector (optional)
Baking sheet
Aluminum foil

Instructions

0) Mise en place. Gather your ingredients and tools. Preheat the oven to 350F if you're using a metal pie plate, or 325F for a glass pie plate. If you're starting with raw veg and/or meat, saute them until almost completely cooked, to increase flavor and extract water (so you don't get a watery quiche). Measure out the coconut oil and almond meal for the dough and put them in the freezer for a few minutes to chill.

1) Make the filling. Sprinkle the ground mustard over the almond milk and whisk well, doing your best to smoosh any lumps. Beat together the milk mixture, the herbs, and the eggs until frothy. Add salt and pepper to taste (slightly more than you think you'll want). In a separate bowl, stir together the veg and meat. Pour the egg mixture over the veg and meat and stir well.

2) Make the crust.
Food processor method: Put the almond meal and salt in the food processor and whir briefly to combine. In a separate bowl, whisk 1 egg. Pour the egg into the food processor and pulse until mixed. Break the chilled coconut oil into pieces with a knife, add to processor, and pulse until the dough forms a ball. If it stays crumbly, add the second egg.
Hand method: Whisk together the almond meal and salt. Whisk 1 egg and add it. Break the chilled coconut oil into pieces with a knife, add it to the almond meal, toss it a bit to coat the pieces of oil with flour, and then cut in the oil until you have a ball of dough. If it stays crumbly, add the second egg.

3) Make the quiche. Do not grease the pie plate. Place the ball of dough into the pie plate and use your fingers to press it out until it evenly covers the plate; or place it on a piece of wax paper, put another piece of wax paper over it, and roll it out into a circle 12" across, then carefully transfer it to the pie plate. Pour in the filling.

4) Bake. Line a baking sheet with aluminum foil and put it on the middle rack of the oven. Place the quiche on top of it. Bake until the quiche no longer jiggles when moved and a toothpick inserted into an eggy section comes out clean, about 45–55 minutes. If the crust starts to darken before the filling has cooked, cover it with a crust protector or aluminum foil.

5) Serve and store. Let the quiche cool and set for 5 minutes before serving. It will keep for about a week in the fridge and is very good cold. Do not freeze. Microwave heating is doable but not really recommended.

Sources:
http://elanaspantry.com/paleo-pie-crust/ (including comments)
http://www.glutenfreeandmore.com/recipes/dairy_free_vegeatable_quiche-1448-1.html

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