Gluten Free Bacon, Onion, and Swiss Quiche
Dear Friends,
I’m sure you’ve all seen the devastation of the LA fires recently. Many of you are there, as quite a few subscribers to this newsletter are from California.
My heart goes out to all of you. I cannot imagine what you are going through right now.
If you or someone you know are in need of gluten free food assistance, I wanted to pass on a resource, gluten free food is being distributed by Fonuts at 8104 W 3rd St.
I’ve also chosen to donate to World Central Kitchen, who does so much good on the ground. You can see more about their efforts and donate here.
Now, onto the quiche of the day. It’s a flaky easy pie crust filled with savory custard, that’s the kind of recipe I can get behind. A make-ahead wonder that fits right into a meal-planning schedule (not that my scattered brain can adhere to such a thing - oh look there’s a squirrel.) There is a reason some combinations are a classic and this variation on a Quiche Lorraine is well worth repeating and making it to the top of your go-to list.
Of course, there are many variations on fillings if you aren’t feeling the cured meats and cheeses,
makes an enticing Swiss chard version - my favorite green!When preparing the crust for this recipe, please know that it is a multipurpose flaky pie crust that is just as wonderful filled with sweet tart cherries as it is with eggs. It also passes the sturdiness test and can be lifted out of the pie tin and held without breaking in your hands—at least it did for me, and I’m generally quite a Butterfinger.
Here are a few of your favorite uses for a great gluten free pie crust:
It’s important to keep the butter in the crust recipe icy cold, semi-frozen if using the softer non-dairy butter and icebox cold with dairy butter. Shredding on the large side of a box grater helps with that, as it’s quick and keeps your hands out of the mix. Then I gently toss the shreds through the flour mixture by lifting and tossing with a fork.
Once the liquid has been added, make sure you don’t skip the rest time. The liquid needs to soak into the crust before rolling out.
I always roll dough on parchment paper, rolling from the middle away from myself, and turn the paper so I can get to all sides and make a large circle. I then gently roll the dough onto the rolling pin and lay it in the pie tin. Since you already have everything out and dirtied I should let you know that you can roll up the pie dough in the parchment like a jelly roll, wrap it up tightly and freeze that for the next time you need a pie crust - just like the frozen pie crusts sold at the grocery store (only gluten free and WAY flakier).
The custard is a snap to stir together, so other than the crust it’s just the bacon and onions that need to be sauteed. Make sure that they cool a bit before going into the pie crust so they don’t melt a hole in the crust.
I’d love to see pictures of any quiches or savory pies you make - hit reply on this email or comment to show them to me!!
Happy baking,
Rachel
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