• 10Dec

    Quite a while back in school my companion who had an off-grounds flat served me this quiche one day for supper. It was so flavorful I began making it myself. Individuals cherish it and I am constantly requested the formula at whatever point I convey it to somebody or serve it to my visitors. Back in school it was a conservative decision for supper; initially it was made with cheddar and solidified broccoli, now I take gourmet fixings and blend it up to make awesome varieties if the prior formula. Obviously you can simply take a little measure of a nights ago extra vegetable or meat and keep it basic.

    It is anything but difficult to keep it veggie lover; as long as you eat eggs and cheddar, or attempt my most loved blend, Fontina cheddar, cooked cubed chicken bosom and sun dried tomatoes. I likewise have influenced it gluten to free utilizing a simple gluten free heating blend I generally have close by for the covering. Try it out either utilizing your most loved pie outside formula or the pie hull formula underneath, whichever way I figure you will be astonished at the outcomes!


    1 additional extensive egg

    1/2 container mayonnaise

    1 tablespoon gluten free preparing blend

    1/2 container drain (any sort)

    1/2 glass green onions, chives or red onion hacked

    2 glasses destroyed cheddar (any assortment)

    8-10 ounces of any vegetable, meat, or fish you like. Vegetables ought to be marginally shriveled to dispose of dampness, and meats and fish completely cooked.

    Combine every one of the fixings in an extensive bowl and pour onto the readied pie shell.

    Heat @ 350 degrees for 40 minutes until set.

    Cases of blends I have utilized:

    Asparagus and Cheddar Cheese

    Zucchini and Monterey Jack Cheese

    Crab, Spinach and Gruyere Cheese

    Chicken or Turkey, Broccoli and Cheddar Cheese

    Ham and Swiss Cheese

    Diced Smoked Salmon and Havarti with Dill Cheese


    1/4 mugs gluten free universally handy preparing blend

    1/2 teaspoon genuine salt

    2 teaspoons sugar

    6 tablespoons cool unsalted margarine, cubed

    3 tablespoons Crisco Shortening

    1/4 container ice water

    11/2 teaspoon white refined vinegar

    Place initial 5 fixings in the bowl of a nourishment processor and heartbeat with a steel cutting edge a couple of times to influence pea to estimate bits of batter. Blend the water and vinegar, and gradually add to the blend drop by drop through the encourage tube as you beat the blend. Stop when the batter meets up into a ball.

    Dump the mixture into a pie plate and work it up every one of the sides in an even layer. Cool in the ice chest for 30 minutes. Heat @350 degrees for 10 minutes. Cool and its prepared to be filled. Appreciate!!!

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