Gluten Free Recipe: Ham-and-Swiss Quiche - Reader Request Week - Everyday Food with Sarah Carey
Because it's Reader Request Week, I'm whipping up recipes you told me you wanted to learn how to make. We got so many requests for gluten-free dishes, so I had to stop and ask myself: If I cut out gluten, what foods would I miss the most? Flaky pie crust topped the list! So today I'm making a quiche with a great gluten-free pie crust. Everyone will love it!
Sarah's Tip of the Day:
To start, roast some onion slices with olive oil and thyme (they will add big flavor to the filling later). Then, make your pie dough by using gluten-free all-purpose flour (this is a great product because you only need to buy one thing at the store, rather than a bunch of specialty flours to make your own mix), salt, butter, an egg, and ice water. You'll be filling this crust with beaten eggs, milk, ham, Swiss cheese, and those roast onions. Watch the video and I'll show you the secrets to rolling and baking a gluten-free pie crust. Once you master this technique, you can transform any pie into a gluten-free version!
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Prep Time
15 minutes
Total Time
1 hour
Yield
Serves 8
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Ingredients
1 large yellow onion, halved and thinly sliced
2 teaspoons olive oil
1 teaspoon fresh thyme leaves
Coarse salt and pepper
Gluten-free all-purpose flour, for rolling
1 recipe Gluten-Free Pie Dough
5 large eggs plus 2 large egg whites
1/3 cup whole milk
4 ounces ham steak, cut into small cubes (1 cup)
1/2 cup shredded Swiss (2 ounces)
Directions
Preheat oven to 400 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss together onion, oil, and thyme and spread in a single layer; season with salt and pepper.
Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Transfer to a 9-inch pie plate, fold overhang under, and crimp edge. (If dough breaks or cracks, patch holes with extra dough.) Line with parchment and fill with dried beans or pie weights. Place onion on top rack and dough on bottom rack; bake until onion is soft and crust is dry at edge and light golden, 15 to 18 minutes. Remove parchment and beans.
In a medium bowl, whisk together eggs and egg whites, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in onion, ham, and Swiss. Pour mixture into crust and bake on top rack until center is just set, about 25 minutes. Serve warm or at room temperature.
Cook's Note
To store, refrigerate cooled quiche, tightly covered, up to 3 days.
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Nutritional Info: per serv (makes 8): 300 cal; 19 g fat; 13 g protein; 20 g carb; 2 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Gluten Free Recipe: Ham-and-Swiss Quiche - Reader Request Week - Everyday Food with Sarah Carey
Apple Crumble Muffins Recipe
These apple crumble muffins are soft and fluffy, stuffed with small chunks of fresh apples and topped with rich crumble topping.
Printable recipe:
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Makes 12 muffins
Ingredients:
For the muffins:
2 Apples
1 Egg, large
1/2 cup (120ml) Milk
1/3 cup (80ml) vegetable oil
1¼ cups (160g) Flour
2 teaspoons Baking powder
1/4 teaspoon Salt
3/4 cup (150g) Sugar
1 teaspoon Vanilla extract
For the crumble:
1/4 cup (60g) Butter, cold
1/2 cup (65g) Flour
1/2 cup (100g) brown Sugar
1 teaspoon Cinnamon
Directions:
1. Preheat oven to 350F (175C). Line a 12-cup muffin pan with muffins liners, spray the cups with oil (optional) and set aside.
2. Make the muffins: In a bowl mix milk, oil, egg and vanilla extract. Set aside.
3. In a separate bowl, combine flour, baking powder, sugar and salt.
4. Peel the apples and cut into small chunks. Place apple chunks into the flour mixture and toss well to ensure the apples are well coated.
5. Pour the wet mixture into the dry mixture and mix until combined.
6. Scoop the batter into muffin cups until 3/4 full.
7. Make the crumble: Combine the ingredients for the crumble topping together in a small bowl and crumble together using your finger tips.
8. Sprinkle some crumble on top of each muffin batter. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
9. Let cool before serving.
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