Gluten Free Asparagus Cheddar Quiche

This is a recipe that I have been literally making for 30 years.  In the 80's when quiche became  popular there were sooo! many variations using a ton of eggs which I found too custard like. I don't like a quiche that has more egg than fillings.  I want the vegetables, meat or seafood and cheese, to be the main flavors. This quiche comes out moist yet it is dense with ingredients. The options are endless, use what ever you have in your fridge and be creative with the combinations.  It's a great way to make the most of a specialty ingredient that you have just a little amount of.  For example~ a few sun dried tomatoes added to any of the combinations works great!

Baked Quiche Ready to Serve

Another secret to a great quiche is the flakiness of the crust. A thin crust pressed  into a pie plate and then cooled for at least 30 minutes before using will give you the best results.  I say pressed instead of rolled because a gluten free pie crust shapes better when gently pressed using your fingers.  If you try to simply roll it, I have found it often cracks and crumbles. 

It will look like this after it is partially baked

Recipe:

1 extra-large egg (yes just one)

1/2 cup mayonnaise

1 tablespoon gluten free all-purpose baking mix

1/2 cup milk

1/4 cup green onions, chives, or red onion

2 cups shredded cheese (any variety)

Mix ingredients together in a large bowl, than add 8-10 ounces of any vegetable, meat, or seafood you liked. (Vegetables should be slightly wilted, to get rid of moisture, and meats and seafood thoroughly cooked).

 Pour into a partially baked pie shell and bake @350 degrees for 40 minutes.

Examples:

Asparagus & Cheddar (pictured)

Ham & Swiss

Zucchini & Monteray Jack

Chicken or Turkey, Broccoli & Cheddar

Crab, Spinach & Gruyere

A great way to use up small amounts of left overs to make another whole meal.  Add a salad for dinner or take a slice for lunch.

Perfect amount of filling & cheese to egg 

Crust:

1 1/4 cups gluten free all-purpose baking mix

1/2 teaspoon kosher salt

2 teaspoons sugar

6 tablespoons cold unsalted butter, cubed

3 tablespoons cold Crisco

1/4 cup ice water 

1 1/2 teaspoons white distilled vinegar

Place first 5 ingredients in the bowl of a food processor and pulse with a steel blade a few times to make pea size pieces of dough.  Mix the water and vinegar, and slowly add to the mix drop by drop through the feed tube as you pulse the mix.  Stop when the dough comes together into a ball.

Put chilled dough into a pie plate and work it up all the sides in an even layer. Cool for 30 minutes. Bake 350 degrees for 10 minutes.  Cool and it's ready to use.  May be made a few hours ahead of time.

For the ingredients to make a gluten free pie crust and quiche go to:www.glutenfreebakingmixes.com