100% Homemade Spinach Quiche

A few weeks ago my mom, who is gluten free and had been craving quiche for months, ordered five bags of gluten-free pie crust mix online. When it came in the mail, she was so excited to have quiche for the first time in five years, that I knew I had to get cooking right away. So, I spent the entire next Saturday making her two quiches and a lemon pie with gluten free crust.

When scouring the internet for recipes, I found a quiche recipe online with steller reviews and decided to get cooking. The recipe called for an entire half-cup of butter, and before I realized the amount of butter 1/2 a cup was, I had already put it in the quiche. Unfortunately the quiche came out a little too buttery and wet for my mom’s taste, so I knew that I would have to try again. On the second try, I only added two tablespoons of butter, used fresh spinach, and added a little bit more salt and was pleased to find that the quiche tasted perfect! I would highly reccomend using as many fresh ingrediants as possible. The fresher the better!!!

ENJOY! oh… and here are a couple link to some good gluten free pie crusts…

1. https://www.amazon.com/Moon-Rabbit-Gluten-Pastry-16-4-Ounce/dp/B007SM715K/ref=sr_1_8_a_it?ie=UTF8&qid=1496112570&sr=8-8&keywords=gluten%2Bfree%2Bpie%2Bcrust%2Bmix&th=1

2. https://www.amazon.com/Glutino-Gluten-Free-Pantry-16-Ounce/dp/B000EVIDVI/ref=sr_1_3_a_it?ie=UTF8&qid=1496112617&sr=8-3&keywords=gluten+free+pie+crust+mix

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Ingredients

  • 2 tbsp butter
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
    • I would reccomend substituting for 10oz of microwaved fresh spinach for fresher ingredients.
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 (6 ounce) package herb and garlic feta, crumbled
  • 8 ounce shredded Cheddar cheese
  • 1 (9 inch) unbaked deep dish pie crust
    • For a recipe for a pie crust see below.
  • 4 eggs, beaten
  • 1 cup whole milk (skim milk for low-fat option))
  • salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes.
  3. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
  4. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
  5. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

 

Non-Gluten Free Pie Crust Recipe (NyTimes Cooking Recipe)

  • 145 grams all-purpose flour (about 1 cup)
  • ½ teaspoon kosher salt
  • 1 stick cold unsalted butter (1/4 pound), cut in 1/8-inch pieces
  • 3 tablespoons ice water

Directions

  1. Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
  2. Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
  3. To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
  4. Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

Love,

Ally

Sweet Potatoes with Marshmallow

So it seems like the cooking-debate of the year is the difference between sweet potatoes and yams. Is this dish called Sweet Potatoes and Marshmallow or Yams and Marshmallow? According to my husband, Google, the yams you see in Grocery stores are usually not TRUE yams, which are native to Asia and Africa and are found in international markets or abroad. The yams in grocery stores are simply a firmer form of the regular sweet potato, with extremely subtle differences in the flavors. Interesting, right?

I’m not exactly sure what to say about this dish except for that it was by far the best dish of the Thanksgiving holiday. Everyone at my Thanksgiving meal got second helpings of the dish and at one point told me how delicious it was. I know many people are impartial to the idea of marshmallows over sweet potatoes, but this dish was absolutely incredible. While it is very sweet, every single ingredient works to perfectly combine the flavors of the central ingrediants.

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INGREDIENTS

4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces

2/3 cup packed golden brown sugar

5 tablespoons butter

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

Pinch of ground ginger

3 cups miniature marshmallows

 

DIRECTIONS

  1. Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves.
  2. Pour over potatoes; toss to coat. Cover dish tightly with foil.
  3. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes.
  4. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown. (about 3 minutes).

Love,

Ally