Williams-Sonoma Gluten-Free Baking: Indulgent Baked Treats, Naturally Gluten-Free Goodness by Kristine Kidd

Author:Kristine Kidd [Kidd, Kristine]
Language: eng
Format: azw3
Publisher: Weldon Owen
Published: 2016-01-07T16:00:00+00:00

broccoli & goat cheese quiche

THE ALMOND MEAL crust of this quiche offers a slightly sweet and crunchy contrast to the savory custard filling. It was inspired by a recipe from Elana Amsterdam, who is an expert on cooking with almond flour. Made with ingredients that are available year-round, this is an excellent quiche recipe to have on hand for an impromptu Sunday brunch.

FOR THE CRUST

2 cups (9 oz/180 g) almond meal

¾ teaspoon baking soda

½ teaspoon kosher salt

⅓ cup (3 fl oz/80 ml) olive oil

FOR THE FILLING

3 cups (6 oz/185 g) broccoli florets

4 large eggs

1 cup (8 fl oz/250 ml) half-and-half

4 green onions, white and pale green parts, chopped

¼ teaspoon kosher salt

Generous ⅛ teaspoon rounded ground nutmeg

Freshly ground pepper

¾ cup (4 oz/125 g) fresh goat cheese, crumbled

serves 4–6

1 Place racks in the center and lower third of the oven and preheat to 350°F (180°C).

2 To make the crust, in a bowl, use a fork to stir together the almond meal, baking soda, and salt until blended. Add the oil and 1½ tablespoons water and stir together with the fork until evenly moist. Scrape the mixture into a 9-inch (23-cm) metal pie pan and, using your fingers, press it evenly into the pan bottom and sides.

3 Bake the crust until the edges begin to brown, 12–15 minutes. Set aside while preparing the filling.

4 To make the filling, cut the broccoli into 1-inch (2.5 cm) florets, then steam it over boiling water until crisp-tender, about 4 minutes. Transfer to a large bowl and cover with cold water to stop the cooking. Drain well.

5 Place the crust-lined pan on a rimmed baking sheet. In a glass measuring cup or bowl, beat the eggs with a fork until blended. Add the half-and-half, green onions, salt, nutmeg, and a generous amount of pepper and beat with a fork until blended. Place the broccoli florets in the crust and sprinkle the cheese over the top. Pour in enough of the egg mixture to fill the crust almost to the top.

6 Bake the quiche on the baking sheet until the custard is puffy, set, and trembles slightly in the center when you shake the pan, about 35 minutes. Let cool for about 20 minutes. Cut into wedges and serve warm.

Cheddar or Gruyère cheese make good alternatives to the goat cheese. The quiche can also be made with the Basic Pie & Tart Dough (see recipe).

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