Happy almost Thanksgiving! What are you serving?
FROM DARYL AKA AVERY:
As many of you know, I like to scour cookbooks as well as the Internet for a great recipe. For our Thanksgiving week, I really wanted to give you something savory and gluten-free and "new to me".
This time, I landed on a recipe that is savory and "paleo," meaning you shouldn't use anything that you cannot harvest. If you're serious, you wouldn't use anything milk-based. Sorry, this requires cheese and eggs, but no sugar and, well, it's incredible! It's so packed with protein. This would make lovely little tartlets, I think. I made a big one and one smaller version, which is totally gluten- and nut-free! (See below)
I found the recipe on the blog The Tomato Tart blog. I tweaked the recipe in a few ways. Hers was made with pumpkin and Brie cheese. I used butternut squash and Swiss cheese. I had them both in the fridge. You know how that goes, right?! Switch and see... Yum!
My nutty family loved it—nutty as in they can eat nuts. I can't nowadays - sob - which is why I also made the gluten-free version with "no" crust. See below.
As many of you know, I like to scour cookbooks as well as the Internet for a great recipe. For our Thanksgiving week, I really wanted to give you something savory and gluten-free and "new to me".
This time, I landed on a recipe that is savory and "paleo," meaning you shouldn't use anything that you cannot harvest. If you're serious, you wouldn't use anything milk-based. Sorry, this requires cheese and eggs, but no sugar and, well, it's incredible! It's so packed with protein. This would make lovely little tartlets, I think. I made a big one and one smaller version, which is totally gluten- and nut-free! (See below)
I found the recipe on the blog The Tomato Tart blog. I tweaked the recipe in a few ways. Hers was made with pumpkin and Brie cheese. I used butternut squash and Swiss cheese. I had them both in the fridge. You know how that goes, right?! Switch and see... Yum!
My nutty family loved it—nutty as in they can eat nuts. I can't nowadays - sob - which is why I also made the gluten-free version with "no" crust. See below.
The Tomato Tart recipe is here: Tomato Tart
Her twitter account, if you'd like to follow her: @TheTomatoTart
Her twitter account, if you'd like to follow her: @TheTomatoTart
PALEO AUTUMN QUICHE
INGREDIENTS FOR PALEO
QUICHE CRUST
2 cups finely ground almond
flour
1/8 teaspoon fine grain sea
salt
2 leaves of fresh oregano,
roughly chopped
2 tablespoons butter (I
used pure Irish butter)
1 large egg
INSTRUCTIONS FOR PALEO QUICHE
CRUST
Preheat oven to 325º.
Prepare a 9-inch fluted
tart pan by greasing very well with butter or setting in parchment paper (which
I did).
Pulse almond flour, sea
salt, and oregano in the bowl of a food processor. Add butter and egg and pulse
until a ball forms.
Evenly, press dough into
the prepared tart pan with your fingers.
Bake in preheated oven for
12 minutes or until the edges are a light golden brown.
Allow to cool for at least
15 minutes before filling and baking.
INGREDIENTS FOR PALEO
QUICHE FILLING
8 eggs
½ cup heavy cream
1/8 teaspoon fresh cracked
pepper
1/8 teaspoon finely ground
sea salt
Butternut squash, cut into cubes and
pre-cooked (see below)
½ cup caramelized onions,
pre-cooked (see below)
4 oz. Swiss cheese
(shredded 1 cup)
4 oregano stalks
INSTRUCTIONS FOR FILLING
AND BAKING QUICHE
Preheat oven to 375º
Whisk eggs, cream, pepper
and sea salt until thoroughly combined and a little fluffy.
Dip the oregano leaves into
the egg mixture, and set aside.
Pour egg mixture into the
crusts and add caramelized onions in dollops all around the quiche.
Arrange the butternut
squash cubes in an attractive pattern then sprinkle with shredded Swiss cheese.
Place the egg-coated oregano
leaves on top.
Bake for 35 minutes or
until eggs are puffed up and mostly set. Allow to cool for 10 minutes. Serve
hot, cold, or at room temperature.
(Note: the egg mixture was too much for my 9-inch pan, so I made
one without a crust in a smaller ramekin.)
**
To cook
butternut squash – remove rind, remove seeds, cut into cubes.
Preheat oven to 325 degrees F. Baste 2-3 tablespoons olive oil
on a roasting sheet. Sprinkle with salt. Top with squash. Bake for 30 minutes.
Remove from oven and gently turn over the squash. Let cool.
To cook caramelized
onions – you’ll need at least a half of a large sweet onion to get a half-cup
of caramelized onions.
Chop the onions into bite-sized pieces.
In a sauté pan, pour 2 -3 tablespoons olive oil. Heat on low.
Add the onions and stir. Cover and cook slowly for 10-20 minutes, depending on
your taste.
Savor the mystery!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!
*
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GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.
The Wild West Extravaganza has come to Crystal Cove.
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FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Finally there's going to be a cheese festival in Providence!
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What a great quiche recipe! EMS591@aol.com
ReplyDeleteI'm so glad you like it! Enjoy. ~ Daryl
DeleteLove butternut squash! Got to try this recipe! Thanks for sharing! Dspinlexo@aol.com
ReplyDeleteIt was well enjoyed by my taste testers. :) ~ Daryl
DeleteWhat a lovely combination of textures and flavors. So sorry you can't have the nut crust. :o(
ReplyDeleteWonder how it would be with the brie?
Hmm. Not sure about Brie. Without the crust, of course. Brie melts down a whole lot more than a firm cheese. Worth a try. ~ Daryl
DeletePS I've never made a Brie quiche. I've made Brie soup and lots of other things with Brie. But I just checked and there are certainly a lot of Brie quiche recipes to try on the internet, so now you've got me inspired. ~ Daryl
DeleteHow much butternut did you use?
DeleteLove the sound of this recipe. Will try it for our next Book Club meeting.
ReplyDeleteNancy R, Ottawa, Canada