Gluten Free Spring Quiche (Asparagus, Pea & Scallion) in Corn Crust

Combine crust ingredients:
1 cup cornmeal (or a mixture of corn flour and coarser polenta)
2-4 Tbs cold butter
1 egg, beaten
1/2 tsp water
1/4 tea salt
Optional: pepper, paprika, oregano, thyme or whatever you like

Press into tart pan. Par bake for 10 minutes in 350 degree oven.

Meanwhile prepare the quiche. Beat 2 eggs. Pour in 1/2 -1 C milk (half and half or any type milk will work). Add 1/4 tea salt, cracked black pepper.

When the crust comes out, grate some cheese (parmesan, gruyere, swiss, goat cheese or whatever your favorite cheese is) into the crust.

Add chopped veggies to the crust. I like asparagus, green peas and scallions. You could do broccoli, sliced mushrooms etc.

Carefully pour the egg/milk mixture into the crust over the fillings, which will bob and float about.

Carefully place the pan in 350 oven, cook for 20-30 minutes or until done/set.

Using a thin tart pan instead of a deep dish pie pan will make the quiche cook faster and stay more tender.

No comments: