Oh thank you, French cuisine, for this versatile little dish (even though it originated in Germany)!
It seems that quiche gets a bad rap in mass media and I have no idea why. If it’s made correctly, the simple quiche stands shoulder to shoulder with some of the greatest cheese entrées. All you need is a good quiche and a good salad and viola…..dinner is done!
The best thing about quiche is its versatility! You can make it traditionally with sausage or bacon, or go all veggie (broccoli), or my favorite – crab quiche. It also can be made with or without a crust. For gluten-free eaters, not having to worry about making a crust, helps elevate its status considerably. Either way, crust or crustless, you have yourself a tasty meal!
Since my hubby loves to help in the kitchen (lucky person, I know), this quiche was made with a crust. The crust recipe is an old family favorite that he de-glutenized! It’s my Mom’s water whip pie crust and it never seems to fail….now the gluten-free variation is not easy to roll out, so he takes portions of it and makes flat pieces with his hands and pats it into the pie plate. Any way that works for you is fine….trial and error, my friends!
I almost always make my quiche without a crust because it’s quicker and does not flare my arthritis as much. I’ve also experimented with making individual baby quiches by using a mega muffin tin and this recipe yielded 8 and they baked for about 35 minutes. Again, whatever works for you!
Recipe for Quiche Lorraine (or variation)
1 ½ cups evaporated milk
1 T gluten-free all-purpose flour
½ tsp salt
¼ tsp pepper
¼ tsp nutmeg
1 medium onion, cut in eighths
1 ½ cups Swiss Cheese, cubed
1 pound pork sausage, crisply fried and crumbled OR ¾ pound sliced bacon, crisply fried and crumbled OR filling of choice (broccoli, veggie medley, fresh crabmeat)
I 9” unbaked pie shell (optional if you are making a crustless quiche)
Preheat oven to 375˚F. In a blender or Cuisinart put eggs, evaporated milk, flour, salt, pepper and nutmeg. Cover and process until well blended. Stop and add onion pieces and cubed Swiss cheese. Cover and process on Grind for 3 cycles.
Sprinkle your filling of choice in the bottom of unbaked shell or bare 9” pie plate (if you do not want to bake with a crust.) Pour egg mixture over filling. Sprinkle some nutmeg on top.
Bake for 35-45 minutes or until a knife inserted into the center comes out clean.
Mom’s Water Whip Pie Crust
¾ cup shortening
¼ cup boiling water
2 ¼ cups flour (GF version: can use all-purpose GF flour, or 2 cups all-purpose GF flour & ¼ soy flour*)
1 T milk (Lactaid if needed)
1 tsp salt
Whip shortening and water with a fork until smooth and creamy. Add milk, flour and salt. Work into a nice dough ball.
*soy flour gives it a darker hue with a hint of a nutty flavor
The absolute best thing about Lewie’s making the pie crust is his making “lumpy cookies!”
If our girls were “helping” us bake when they were little and if we had some leftover dough, we would always fashion it into several cookies, sprinkled with sugar and cinnamon before baking them on a separate cookie sheet (and still do to this day).
My mom had started this tradition many years ago, when my three sisters and I were little girls.
The name “lumpy cookies” started with my sisters’ children and it has been passed on with the greatest fondness. Every one of the nieces and nephews know about “lumpy cookies”….they’re the best!
So the best advice when making quiche, go for the crust….because you’ll want “lumpy cookies” too!
© 2014, Monica of glutenfreedoubletalk