Quiche two ways (Cappadona Ranch Gluten-Free Crust)

#CappadonaranchVictoria Cappadona
Quiche two ways (Cappadona Ranch Gluten-Free Crust)

Quiche Two Ways

INGREDIENTS

MUSHROOM AND LEEK QUICHE

  • 1 pie crust, homemade (recipe for Cappadona
  • Ranch Gluten-Free Crust follows) or store bought, deep dish recommended
  • 5 button mushrooms, sliced 1/16-inch thick
  • 2 medium sized leeks, white and light green parts only, sliced ⅛-inch thick
  • 2 tablespoons (30 ml) oil
  • 4 eggs
  • 4 ounces (112 g) Swiss and Gruyère cheese, shredded, plus more for topping
  • 4 ounces (118 ml) heavy cream
  • 3 ounces (89 ml) milk
  • 1 pinch freshly grated nutmeg
  • Salt and pepper to taste

HAM AND CHEESE QUICHE

  • 2 thick slices cured ham, cubed (ask for slicer setting #3 at a deli)

CAPPADONA RANCH GLUTEN-FREE CRUST

  • 1¾ cups (168 g) almond flour
  • ¼ cup (24 g) Cappadona Ranch Mesquite Bean Flour
  • 3 cloves garlic, minced
  • 1 tablespoon (3.4 g) fresh thyme, minced
  • ½ teaspoon (3 g) fine sea salt
  • 1 pinch freshly ground black pepper
  • 1 pinch crushed red pepper flakes
  • ⅓ cup (79 ml) olive oil
  • 4 teaspoons (20 ml) water

INSTRUCTIONS

MUSHROOM AND LEEK QUICHE

  • Preheat the oven to 400° F.
  • Heat pan on medium heat and add oil. When oil is hot, add mushrooms. Season with salt and pepper, 5 to 8 minutes, until water from the mushrooms evaporates. Set mushrooms aside.
  • While the mushrooms are sautéing, prepare the leeks. Cut off the roots and dark green parts; only use the white and light green parts. Starting ½ inch from the base, slice each leak all the way to the top, rotate the leak 90 degrees and cut again, making a plus sign. Run leeks under water to get all the dirt out from between the many layers. Once washed, cut in half lengthwise then slice into ⅛-inch pieces.
  • Add oil to the same pan used for the mushrooms. Return to medium heat. Add leeks. Let them sweat and get translucent. Set leeks aside.
  • Next, prepare the filling. Crack 3 eggs into a large bowl or measuring cup and beat like you would for an omelet. Add milk, heavy cream, nutmeg, salt and pepper. Mix well.
  • If using a store-bought crust, defrost for 10 minutes. Lightly press any cracks to seal them so the liquid does not seep through.
  • Using a fork, prick holes in the bottom and side of the crust. Cook for 6 minutes.
  • While the crust is cooking, beat the fourth egg in a bowl for an egg wash. At the end of the 6 minutes, remove the crust from the oven.
  • Using a basting brush, paint the egg wash on the crust, covering it all. (This seals the crust and keeps it crunchy after it is filled.) Cook the crust for another 2 to 3 minutes then let it cool.
  • Lower the oven temperature to 375° F. Fill the crust. Line the base with the shredded cheese. Add the leeks and mushrooms and spread them out evenly. Pour the egg mixture over. Top with some additional shredded cheese. Cook for 35 to 45 minutes.
  • The quiche will look like a soufflé and start to get golden. Quiche is done when a knife inserted in the center comes out dry.

HAM AND CHEESE QUICHE

  • Use the same recipe as above, replacing the leeks and mushrooms with ham.

CAPPADONA RANCH GLUTEN-FREE CRUST

  • Makes 1
  • Place a rack in the center of the oven. Preheat the oven to 400° F. Grease a 9-inch tart pan or pie plate with oil.
  • In a large bowl, whisk together the almond flour, Cappadona Ranch Mesquite Bean Flour, garlic, thyme, salt, black pepper and red pepper flakes. Stir in the oil and water. Mix until well combined.
  • Press the dough into the pie plate, making sure to spread it at least 1¼ inches up the side, all around. Cover the edges with tin foil to prevent burning.
  • Bake until the crust is lightly golden and firm to the touch, about 15 minutes.
Tags: #cappadonaranch, Recipe