Description
Gluten free quiche recipes are great for breakfast, brunches, lunches, dinners, potlucks, and make miniature ones for great appetizers.
Ingredients
For the crust:
1/2 recipe gluten free savory pastry dough
For the filling:
3 large eggs
1 1/4 cup heavy cream
3 ounces or 1 1/2 cup cheese, shredded
3-4 ounces or 2/3-3/4 cup protein and/or sauteed vegetables
3/4 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
Garnish:
Fresh basil, parsley, cilantro, oregano, or microgreens (optional)
Instructions
For the crust:
Make 1/2 recipe for gluten free savory pastry dough and place in refrigerator for 30 minutes.
For the filling:
Combine eggs, heavy cream, and seasonings together in a large bowl and mix thoroughly.
All together:
Flour a surface with gluten free flour and roll the pastry dough to 1/8 inch thick.
Place the dough in a non-stick sprayed 9” tart pan, setting inside another pan for any spillage.
Work the bottom of the dough down into the corners of the pan and roll your pin over the top to remove excess dough.
Place the grated cheese on top of the pastry dough, then add the protein, vegetables, or both scattered over the top.
Pour your egg mixture into the pie shell.
Bake in 375° oven, on the bottom rack, for 40 minutes or until the middle is just barely under set.
Remove from the oven.
Notes
Serve hot or cold.
