Let’s carry on the mushroom theme since the last two posts were about mushrooms! I actually made all these mushroom goodies on the same day, so it was almost like a mushroom feast. Head to my previous post to read more on the gut health properties of mushrooms.
Quiche takes quite a bit of time to make as it has multiple components that require prep work and wait time. However they freeze well and make a super quick and hearty lunch once you do all the hard work upfront! I reheated my frozen mini quiche in the oven at 350F for just 10 mins and they were as good as fresh!
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Recipe makes 12 muffin-size mini quiche
Gluten Free Pie Crust
(Modified from this recipe from Bob’s Red Mill website)
- 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (296 g)
- 2 Tbsp Cane Sugar (27 g)
- 1 tsp Baking Powder
- ¼ tsp Salt
- 4 Tbsp Dairy Free Butter substitute (or real Butter), cold (56 g)
- 1 Whole Egg + 1 Egg White (about 1/4 cup total)
- 4-6 Tbsp Cold Almond Milk (90 mL), or Cold Water (*you may need to adjust the amount based on the ambient moisture and temperature and also the water absorbing quality of the gluten free flour.)
- In a food processor, combine flour, sugar, baking powder and salt. Pulse 3 times to combine. Next add cold butter substitute and pulse to form a coarse meal (there should be pea size lumps).
- Add eggs and 2 tablespoons water or almond milk to the flour mixture. Blend to combine. Add 1 tablespoon of liquid at a time if you need the moisture to bring the dough together. This should not be a super sticky dough, but a smooth dough that can be rolled out.
- Place the dough on plastic wrap, form it into a flat square and wrap it tightly, refrigerate for at least 20 minutes while preparing the filling. You may also make the dough ahead of time and freeze, then thaw before use.
- Preheat oven at 350F. Roll out the pie shell to no thicker than 1/4 inch and use a 4-inch round cookie cutter to cut the dough into circles. Press the dough rounds into a standard muffin tin and fold the edges to fit in the tin. Use a fork to prick small holes on the bottom of the pie shells.
- Place a muffin liner on each pie shell and fill with dried beans or rice to “blind bake” for 10 minutes. This helps prevent the pie shells from shrinking and sliding down the tin or puffing up excessively. Check out this blog post to see how to blind bake tart shells. Remove the muffin liner and beans/rice and bake for another 5 mins. Let cool.
Dairy Free & Gluten Free Quiche Filling
(Modified from this recipe from Gimme Some Oven)
- 2 tbsp Olive Oil
- 2 inch Leek, thinly sliced (or 1/4 cup minced onion)
- 1 cup Ham, diced
- 1 cup Mushrooms, sliced
- 2 cups Kale, roughly chopped
- 1/2 tsp Salt
- 1/4 tsp Paprika
- 1 tsp Fresh Thyme
- 1/8 tsp Black Pepper
- 6 Large eggs
- 3/4 cup Unsweetened Almond Milk (or other mild flavour non-dairy milk such as oatmilk)
- 1/4 cup (4 tbsp) Nutritional Yeast
- Preheat a medium saute pan over medium-high heat with oil, sweat the leek or onion until soften and lightly browned. Add ham to saute until lightly browned.
- Add mushrooms and kale to saute until softened. Add seasonings and mix well.
- In a large bowl, whisk eggs, dairy-free milk, and nutritional yeast until smooth. If there is lumps of flour or lots of bubbles, it’s best to use a strainer to remove them.
- Use a spoon to evenly portion the ham & veggie filling to each prepared mini pie shell. Then fill each mini quiche with the egg custard mixture, leaving about 1/4 inch rim.
- Bake at 350F for about 25-30 mins or until the egg custard sets. Let sit for at least 10 mins before removing from the muffin tin and enjoy!
Gluten Free Flour Blend
I love this Gluten Free 1:1 Baking Flour from Bob’s Red Mill when making cookies, cakes and pie shells and found that it does a pretty good job to replace regular all-purpose wheat flour and still provide a good mouthfeel with minimal impact to the flavour. I also used this to make an amazing gluten-free pizza crust! Check out my recipe here.
I like that it contains many recognizable ingredients: Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum.
The upsides about using nutritional yeast as a seasoning is that:
- It’s a complete protein (contains all 9 essential amino acids);
- Provides B Vitamins especially Vitamin B12 (some brands are also fortified);
- Contains trace minerals like zinc, selenium, manganese which are involved in gene regulation, metabolism, growth and immunity;
- Acts as a salt replacer and flavour enhancer.
I used the Bob’s Red Mill Large Flake Nutritional Yeast in this recipe. It gives a nice savoury and nutty cheddar cheese -like flavour without having to add any dairy or too much salt.
Another brand I also like is the Bragg Premium Nutritional Yeast Seasoning. This one have a smaller flake than the one from Bob’s Red Mill, so it tends to mix well and dissolve quickly. It also comes in a convenient shaker bottle so it’s perfect to use as a salt replacer at the table.
Read more on what nutritional yeast is and why it is good for you in this post from Healthline.