Gluten-free Dairy-free Quiche!

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GF DF Quiche with Cabernet.

Last night I made a dairy-free gluten-free quiche with my boyfriend that was, not just good, or really good, nay, it was great, I would actually pay $5 a slice for this in a restaurant! He kept marveling at how it actually smelled and tasted like “normal” quiche, with a nice crispy crust and a rich, creamy flavor.

This recipe is derived from the Gluten-free (not dairy-free) quiche recipe found at http://www.hammeronrye.com/glutenfreequiche/.

My boyfriend had made quiches before, and he said the half-and-half was unnecessary, although if you really wanted to you could use 1 cup of canned coconut milk to replace it. We substituted the cheese in this recipe with soft tofu, which is a truly remarkable substitute for ricotta in most recipes. Finally, in all recipes calling for butter we use Earth Balance vegan buttery sticks (NOT shortening). I also just so happen to have 11 pounds of Bob’s Red Mill Gluten-Free All-Purpose Flour, and actively seek out recipes that are designed to work with it.

This recipe called for one 9″ deep-sided pan with a removable bottom. We could only find 8″ shallow (normal) pans, but those worked out fine – using this recipe we had enough dough and quiche mixture for two full quiches. The dough didn’t fully cover the sides of the second quiche, so if you use two pans you might want to make just a little extra dough, perhaps 10-15% more.

This recipe serves 6-8 people.

For the quiche:

  • Two 8″ pie tins
  • 8 eggs
  • about 1 Cup of cooked veggies that you want in your quiche (I used 1 large Idaho potato, 1 large onion and 1 bunch of spinach)
  • 2/3 of a pound of soft tofu, water discarded (Do NOT press the tofu, you want to retain the water inside of it)
  • Salt, Pepper, Basil, and Garlic Powder to taste

For the crust:

  • 10 Tablespoons of vegan butter
  • 4 1/2 Tablespoons water
  • 1 1/2 Tablespoons brown sugar
  • 1 1/2 Tablespoons canola oil (we used safflower oil)
  • 1 1/2 Cups of Bob’s Red Mill Gluten Free All Purpose Flour

First preheat your oven to 410 degrees.   Grease your pie tins with the butter still stuck to the butter wrappers. Put all the ingredients for the crust (except the flour mix) into an ovensafe container like a Pyrex.  Put it in the oven for 15 minutes or until all the butter is melted.  While waiting, prep your vegetables. Slice the onion and the potato into 1 cm thick, 1″ long slices. Add salt and pepper to taste and put them in a large frying pan, covered, on medium-low heat, with some oil in the bottom to stop them from burning. Let the potatoes and onions cook for roughly a half an hour, stirring once every 10 minutes, until the onions have caramelized and the potatoes have turned yellow.
After 15 minutes, Pull your liquid mixture out of the oven (very hot liquid inside, be careful).  Then toss in your gluten free flour , and stir it up with a spoon.  It should be cool enough to distribute evenly between the two pans fairly quickly, then you can shape it into two shells like this:

(photo borrowed from http://www.hammeronrye.com/glutenfreequiche/)

Bear in mind that this photo is for a quiche where all the dough is used for 1 pie. If you’re making two pies, you can make the dough thinner, between 1/8 and 1/4 of an inch (if the dough starts getting translucent, it’s too thin)
For gluten free flour, this held together nicely.  Poke some holes in the bottom with a fork, and toss that sucker back into the oven to bake for another 15 minutes.

While waiting for the shells to cook, mash up your soft tofu with a fork until it resembles the texture of cottage cheese. Add salt, garlic powder and dried basil to taste (it should be rather rich and savory). Wash and chop your spinach into 1″ pieces.

This is what the pie crust should look like when you  pull it out of the oven:

By the time the crust is done, the potatoes and onions will likely be done as well.

Whisk your eggs. Mix in the spinach.

Place the potatoes and onions into the pans. Pour the egg mixture on top. Last, crumble the tofu on top. Bake for 45-55 minutes, or until the egg is solid / cooked all the way through and jiggles only slightly in the middle.

Enjoy!

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