Gluten-Free Spinach Mushroom Onion Garlic Fontina Quiche Quiche Crust 2 cups Gluten Free Flour (See other recipes for All Purpose Flour Recipe) 1/2 tsp salt 1/2 tsp xanthan gum 1/4 tsp baking powder 5 1/2 tbsp (1/2 cup) unsalted cold butter, cut into small squares 1/2 cup cold butter flavored crisco 1 egg 4-5 tbsp ice cold water Grease 9” quiche or pie plate with unsalted butter. In large bowl, whisk flour, salt, xanthan gum, baking powder to mix thoroughly. Add butter and butter flavored crisco to flour mix. Using a pastry knife, cut and mix until flour mixture is now small crumbs. In a small bowl, mix together beaten egg with 1 tbsp of ice cold water. Using a fork, mix with flour mix. Add 1 tbsp of ice cold water at a time until dough begins to form a loose ball, and all flour lifts off side of bowl. With hands, form dough into a flat disk that is about 1-2” thick. Wrap dough in plastic wrap, and chill in refrigerator for 20-30 minutes. Tear off a 12-14” of parchment paper, and place on cutting board. Place dough in center, and tear off a second piece of parchment paper to lay on top. Using a rolling pin, begin to roll out dough from the center until you have a 12” piece of dough, and dough is at least 1/4” thick. Remove top piece of parchment paper. Place pie plate in the center of the dough upside down. Slide dough off of cutting board, and flip dough and pie plate over at the same time. Once dough is in the pie plate, patch any areas with excess dough that has broken off. Pinch sides to form a decorative edge. Poke the bottom a few times with a fork. Place pie plate into refrigerator and chill for another 30 minutes. Preheat oven to 350 degrees. After dough has chilled, bake for 10 minutes. 7) Fill with desired pie. This dough can be used for quiche, pies, or pot pies.  Quiche Filling 1-3 tbsp of olive oil 1/2 onion (chopped) 4 sliced mushrooms 1 tbsp minced garlic or 2-4 cloves of chopped fresh garlic 1 bag 8 oz. bag spinach 2 Roma tomatoes 4 eggs 3/4 cup milk 1/4 tsp salt 1/4 tsp pepper 1 tsp parsley 1 tsp Italian blend dry spice 1 cup fontina cheese Using a large sauté pan, heat olive oil, and chop onion. Cook onion for 2-4 minutes with a dash of salt. Add mushrooms, and cook another 2-4 minutes.Add another dash of salt and pepper. Add garlic. Beat eggs and milk. Add salt, pepper, parsley, and Italian blend. Add sautéed spinach and mushrooms. Mix in 1/2 cup fontina cheese. Pour mixture into pie crust and top with 1/2 cup fontina cheese. Bake at 350 degrees for 40 - 60 minutes until top is brown. If edges of pie crust begins to brown too fast, cover edges with foil to allow the filling to cook completely. 
Posted on: Sat, 22 Nov 2014 00:18:42 +0000
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