What do you do with all the leftovers from holiday meals and need to throw together a quick meal?
We make a quiche!
The possibilities are endless when you look in your fridge drawers.
Have some broccoli or spinach leftover?
Or how about some smoked ham or maybe turkey?
How about those left over scraps of cheese from the cheese tray?
Add in some eggs, milk and more cheese and you have the filling down pat!
What about a gluten free crust though?
You haven't stopped in to the store?
Would you believe you can throw together a GF crust in 15 minutes?
You CAN!
GF Quiche with Applewood Smoked Bacon bits, Broccoli, Red Onion,
Baby Bella Mushrooms, & Garlic
Quiche Crust
2 cups of All purpose GF Flour that has xantham gum and a rice base
(I replaced 1/2 cup with Bob's Red Mill Corn Flour)
1 tsp of salt (put in sugar too if you want to make it sweeter)
11 tablespoons of butter softened
1 egg beaten
ice water
Put all dry ingredients into food processer. Place in softened butter in bits.
Give a couple of spins until butter and flour mixture make little balls.
Add beaten egg and pulse until mixed.
Add in 1/4 tsp of ice water and pulse until mixture becomes a dough and formable without falling apart.
Place oven on 350 degrees bake. Place dough in bowl and set in fridge while you prepare your filling of choice.
After chilling, take an cooking sprayed 9" cake pan and form the dough into a pie shell with fingers. Took me no more than 5 minutes. Put your semi cooked vegetables and cooked meat into uncooked pie crust. Sprinkle lots of cheese over your veggies/meat. Then mix 4 eggs with 1 and a 1/4 cup of milk seasoned with pepper and salt.
Pour over pie filling and then bake until center of pie sets and crust is lightly browned.
Voila!
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