Quiche makes a great breakfast—or dinner. Serve it warm from the oven or chill and serve cold. It tastes great either way. To save time, prepare the pie dough the night before you plan on making the quiche.
- FOR THE PIE CRUST
- 1 cup gluten-free flour, plus additional for dusting counter
- 1/8 tsp. salt
- 6 tbsp. cold butter or shortening, cut into 6 pieces
- 2 tbsp. ice cold water, plus more as needed
- FOR THE FILLING
- 3 large eggs
- ½ cup half and half
- ¼ tsp. salt
- ¼ tsp. freshly ground pepper
- ½ cup grated Gruyere or Swiss cheese
- ¼ cup grated parmesan cheese
Prepare the pie crust first. Whisk together flour and salt in a medium bowl. Cut in butter using a pastry cutter until no large pieces of butter remain. Add the water. Stir. Dough should hold together when squeezed. If it seems dry, add additional water, one teaspoon at a time.
Generously flour your counter. Roll dough out to about 1/4-inch thick. Place dough in 6-inch pie pan. Trim and flute edges. Chill dough in the refrigerator for 30 minutes or up to overnight.
Preheat oven to 400° F.
Next, prepare the filling. Whisk together the eggs, half and half, salt and pepper in a small bowl until thoroughly combined. Set aside.
Sprinkle the grated Gruyere or Swiss cheese evenly over the bottom of the dough. Pour egg mixture into pie pan. Sprinkle parmesan over the top of the filling.
Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes.
Place on a wire rack to cool. Allow to cool for five or 10 minutes before serving or cool completely, chill overnight in the refrigerator and serve cold.
Crumble two to three slices of cooked bacon. Add to the filling along with the parmesan cheese. Bake as directed.
Spinach and mushroom
Sauté 1 cup sliced white mushrooms in a teaspoon of olive oil. Add 2 cups of baby spinach to the pan. Cook until spinach wilts. Salt to taste. Allow to cool for five minutes. Spread mixture into the bottom of the crust along with the grated cheese. Bake as directed.
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