I made these a few weeks ago and am FINALLY getting around to posting the recipe. It’s very yummy and fairly simple to make. Overall, it takes less than an hour and a half to do.
For several weeks I had been wanting to make quiche, but all the quiche recipes I found called for bacon or other ingredients that are not easy to find here. So, I did some research and found a basic recipe and tweaked it to make it my own. I really enjoy taking other people’s recipes and finding ways to make them gluten-free or changing the ingredients a little bit to make it more to my liking. I’m still learning how to make things gluten-free, so that process involves a lot of research to see how other people have done it and then trial and error to get it the way I want it. It’s fun and I feel like I am accomplishing something. I mean, how can you feel otherwise when someone you care about gets excited about eating something that he normally wouldn’t be able to eat? There is a huge sense of satisfaction watching Troy take seconds and thirds and then make sure there is enough left over for him to take for lunch the next day. Sometimes the things I make aren’t received very well (there was one thing that when I asked him his opinion on it, he said he would be okay if I never made it again haha), but it’s all about personal preferences and trial and error. I made something last night that was super yummy and I already know the tweaks I want to make on it next week.
This quick recipe has been done three times and I still like the second version the best. The only difference between the second and third version is that the third version had tops put on the quiches. I think I prefer them without. Troy said he likes them either way. So, both versions work in our house. Feel free to substitute the filling ingredients to be whatever you want and to make them with or without top crusts. As long as you have the basic quiche recipe, tweak to your heart’s content.
INGREDIENTS
Crust- 3 1/4 cups gluten-free all-purpose flour
- 2 sticks of butter
- 8T water
- 1 1/2 cups flour
- 4 eggs
- 1 1/2 cups milk
- 3T melted butter
- 1 1/2 cups grated cheese
- 1/2 cups grated cheese
- 3/4 cups diced onions
- 3/4 cup diced green peppers
DIRECTIONS
- Mix crust ingredients (may need to add an extra couple teaspoons of water if the dough is flakey or doesn’t stick in a ball)
- Cover in plastic wrap and let sit for 30 minutes
- Mix the remainder of the ingredients (including the fillings) and set in the fridge until the dough is ready
- Preheat oven to 350° F
- Once dough has rested for 30 minutes, break into small pieces and line the cups of a greased muffin tin (make sure the dough is very thin or else it overpowers the actual quiche)
- Place muffin tin in the oven for 5-7 minutes
- Remove muffin tin and fill each of the crusts to the top with quiche
- If you choose to do top crusts, place a thin layer of dough over the top of the quiche and gently press the edges onto the edges of the baked crust
- Return muffin tin to the oven and bake for 40 minutes or until the tops start to brown and a knife come out clean
Yield – 24-36 (depending on whether you make top crusts or not)
Prep time – 15-20 minutes
Cook time – 45-50 minutes
