Because it’s Reader Request Week, I’m whipping up recipes you told me you wanted to learn how to make. We got so many requests for gluten-free dishes, so I had to stop and ask myself: If I cut out gluten, what foods would I miss the most? Flaky pie crust topped the list! So today I’m making a quiche with a great gluten-free pie crust. Everyone will love it!
Sarah’s Tip of the Day:
To start, roast some onion slices with olive oil and thyme (they will add big flavor to the filling later). Then, make your pie dough by using gluten-free all-purpose flour (this is a great product because you only need to buy one thing at the store, rather than a bunch of specialty flours to make your own mix), salt, butter, an egg, and ice water. You’ll be filling this crust with beaten eggs, milk, ham, Swiss cheese, and those roast onions. Watch the video and I’ll show you the secrets to rolling and baking a gluten-free pie crust. Once you master this technique, you can transform any pie into a gluten-free version!
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1 large yellow onion, halved and thinly sliced
2 teaspoons olive oil
1 teaspoon fresh thyme leaves
Coarse salt and pepper
Gluten-free all-purpose flour, for rolling
1 recipe Gluten-Free Pie Dough
5 large eggs plus 2 large egg whites
1/3 cup whole milk
4 ounces ham steak, cut into small cubes (1 cup)
1/2 cup shredded Swiss (2 ounces)
Preheat oven to 400 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss together onion, oil, and thyme and spread in a single layer; season with salt and pepper.
Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Transfer to a 9-inch pie plate, fold overhang under, and crimp edge. (If dough breaks or cracks, patch holes with extra dough.) Line with parchment and fill with dried beans or pie weights. Place onion on top rack and dough on bottom rack; bake until onion is soft and crust is dry at edge and light golden, 15 to 18 minutes. Remove parchment and beans.
In a medium bowl, whisk together eggs and egg whites, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in onion, ham, and Swiss. Pour mixture into crust and bake on top rack until center is just set, about 25 minutes. Serve warm or at room temperature.
To store, refrigerate cooled quiche, tightly covered, up to 3 days.
Get the Full Recipe: http://www.marthastewart.com/969066/ham-and-swiss-quiche
Nutritional Info: per serv (makes 8): 300 cal; 19 g fat; 13 g protein; 20 g carb; 2 g fiber
More Pork Recipes: http://full.sc/P0zG6t
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Gluten Free Recipe: Ham-and-Swiss Quiche – Reader Request Week – Everyday Food with Sarah Carey