Thursday, March 19, 2009

Quiche Revisited

An old friend was coming over for lunch and I wanted to make a classic for a delicious, simple lunch. My main goal was to perfect my recipe for a gluten free savory pie crust. I wanted a good crumb to it, somewhere between a flaky and mealy crust. This undertaking is far from trivial, but I felt confident with a trial run at culinary school (see my blog a couple of postings ago). Trying to stay away from bovine milk, I wanted to use goat milk products (that has a different shape casein protein, hence lower chance of allergic reaction and it is lactose free) with that delicious, characteristic flavor.

With great success, the crust had a great consistency without being "sandy". As my friend said (she has not had any GF baked goods before, so no expectations) that it was an interesting crust. She has never had a crust with this texture. She liked how it was both flaky and mealy. The texture of the custard was a light and delicate custard with no cheesy stringiness and without an overt goaty flavor. This is a very easy dish to make, classically elegant for entertaining, yet so simple and satisfying. The perfect accompaniment is a simple mixed green salad with vinaigrette dressing. Here is the recipe for your own personal use (see disclaimer on right) to try out. Please let me know how it works out for you.

Quiche Chevre with Perfect Gluten Free Pie Crust

Ingredients:
Pie Crust Ingredients: (to measure, use the scoop & sweep method)
1 1/2 cups Tapioca Flour
1 cup Millet Flour
1 tsp Salt
3/4 cup Shortening (I used Crisco butter flavored shortening)
2 Egg Whites, Cold (large grade AA)

Custard Ingredients:
1 tbs Fresh Chives, finely chopped
1/2 tsp Chervil (dried)
1/4 lb Goat Milk Cheddar, shredded (or any semi-hard goat cheese)
3 Eggs
(large grade AA)
3/4 cup Goat Milk (whole)
1/2 tsp Salt
pinch White Pepper
pinch Nutmeg

Directions: Preheat oven to bake at 375F
Pie Crust:
  1. Combine the tapioca + millet flours with the salt until uniform.
  2. Add in shortening and egg whites using a mixer.
  3. Put into a metal pie pan with about 1/4" thickness and scallop-shape the edges by pressing finger & thumb on one hand into finger of other hand.
  4. Prick the bottom with a fork to aerate the crust while baking.
Custard:
  1. Sprinkle the chives + chervil evenly into the bottom of the pie.
  2. Sprinkle the cheese evenly into the bottom of the pie.
  3. Beat together the eggs, milk, and salt + white pepper + nutmeg.
  4. Carefully place pie on baking pan and place in center of oven.
  5. Bake at 375F until the filling is set, turning as needed for even cooking, until it is lightly golden brown on top. Cooking time is around 40-45 minutes.
  6. Remove from oven and allow to rest for at least 10 minutes before cutting (or it will not hold shape).
  7. Serve hot or cold. Cut into wedges of desired size.
-Erin Swing
The Sensitive Epicure

6 comments:

Yummy~issimo! said...

Hi Erin - will this work with soy milk instead of goat's milk? Would it be a 1-1 exchange?

Debbie Spangler
Yummy~issimo! Personal Chef Service
http://www.yummyissimo.blogspot.com/

Terina said...

Yum! I can't wait to read all of you site. I'm equally perplexed and intrigued by food chemistry. Thanks for sharing your knowledge!

Sophie said...

MMMMMMM....This looks perfect!!!

Erik said...

Erin, thanks for the nice comment over at khymos. No doubt that there is great need for contributions in really good gluten- and milk free food. There's so much junk out there. This quiche is certainly on my have-to-try-list :)

Simply...Gluten-free said...

Yum, sounds delish!

jenncuisine said...

hehe it must be quiche season (my last post was a quiche, with goat cheese too)! Your GF crust is very different from mine, I will have to try it!

BTW your quiche looks very yummy - I've never had goat's milk before, that's a creative idea!