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From Avery aka Daryl:
Okay, I'm gearing up for the release of FOR CHEDDAR OR WORSE so my mind is in cheese- mode, which means every recipe for this month from me will have cheese in it in some fashion. Get ready!
By the way, every week until release February 2, I'll be offering a giveaway right here, so don't miss a Wednesday. See below.
Over the New Year, I wanted to make something that I would really love to eat...for days. I had recently bought a bag of quinoa flour and thought, hmm, what can I do with this? Why not try a new quiche recipe!
My friend, Sheridan, gave me a cookbook for Christmas from the Lagasse girls (Emeril's daughters) and it's gluten-free, so I browsed through it, and I found a recipe for a pastry that looked perfect. I loved their tips.
So I used that pastry and then scoured the Internet for a recipe with kale. I know, right, kale? I do NOT like kale raw. But I know it's benefits and thought, what if I can cook it down for a quiche? Perfect.
I found a recipe on the Land of Lakes butter site. Every product now offers recipes using their products. Well, I didn't have all their products (I do use their butter and sour cream), and then I tweaked, so this one is my own, not theirs, but certainly inspired by theirs.
It's perfect for brunch, lunch, an afternoon snack, and or dinner. Cheese is sort of versatile that way. It's very savory and this quiche is gluten-free!! Yes, of course, you could make a regular crust with regular flour or you can buy a crust at the store, but the quinoa adds so much, I've got to tell you. It gave this crust a great, nutty flavor! Love it!
Kale Cheddar Quiche
From a cookbook called: The Lagasse Girls’ Big Flavor, Bold Taste and No Gluten!
I tweaked this recipe, but it really worked. Their biggest hint: COLD, COLD, COLD.
1 cup gluten-free flour blend (they suggested Arrowhead Mills – but I made mine with ½ cup sweet rice flour and ½ cup quinoa flour) [*plus more for dusting, see below]
1/4 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup (1 stick) COLD unsalted butter, diced into small cubes
1 large COLD egg
2 to 4 tablespoons ice water (*I used 2)
In a food processor, mix the flour, salt and xanthan gum to combine.
Add in the cold butter cubes and pulse until the mixture is fine crumbs with no large pieces.
Remove the dough from the food processor and transfer to a large resealable plastic bag. Squish the dough down into a large disk of even thickness, as thin as your bag can handle. *[I used a rolling pin to get it really flat.] Refrigerator for at least 30 minutes or up to 3 days!
Once the dough is chilled, transfer it from its wrapping to a gluten-free floured sheet of waxed paper or parchment paper. [*Note: I forgot to dust with GF flour and it was harder to remove. I did it, but it was harder.] Sprinkle the top of the dough with a bit more GF flour and top with another piece of wax paper or parchment paper.
Using a rolling pin, roll out the dough between the sheets of paper.
Once it’s about 12 inches in diameter (the right size for a 9-inch pie pan), gently peel off the top layer of paper.
Now…to transfer the dough…I turned my pie plate upside down and set it on the dough. Then I slipped my hand beneath the parchment paper and pie plate and flipped them. The dough settled nicely inside.
|I didn't photograph the rolling and crimping. Sheesh!|
Gentle press the dough down so it fits along the bottom and up the sides. If any part of it breaks, just squish it back together. You won’t see any seams after it bakes.
Crimp the edges of the dough around the rim of the pie plate.
For this quiche – do not prebake the crust!!!
4 ounces (about 3 cups diced) kale, ribs and stems removed (*I chopped in food processor)
2 tablespoons butter
1/2 cup diced shallots, (1-3 shallots)
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon dried thyme
1 cup half and half
1/4 cup sour cream
4 eggs, slightly beaten
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded Cheddar cheese
Heat oven to 375 degrees F. Prepare pie shell per instructions.
Remove stems of kale. Chop a bit. Then put in the food processor to really dice. This is a messy business! But the food processor really helps. Measure 3 cups and set aside.
In a skillet, melt 2 tablespoons butter. Add shallots and cook 3 minutes until translucent.
Add the kale, rosemary, and thyme. Cook 5 minutes or until kale is tender. Remove from heat.
In a large bowl, combine half & half, sour cream, eggs, salt, and pepper. Using a whisk, mix until blended.
Spoon kale mixture into the prepared pie shell. Pour the egg mixture over the kale. Sprinkle with the shredded Cheddar cheese.
Place onto a baking sheet (that has a lip; this leaks). Bake 35 minutes until the filling is set and the top is browned. Remove from oven and let stand 15 minutes. Serve warm.
Leave your name and email so I can contact you if you WIN, and tell me what is your favorite brunch food? I'll be giving away your CHOICE of a Cheese Shop Mystery plus some fun swag. Winner will be picked Friday, the 8th.
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!
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