This gluten-free crust is savory with the perfect texture of a shortbread. It is perfect for any savory pie and makes a spectacular accompaniment to velvety soft quiche.
In your food processor combine
5 TB salted butter
2 Cups rice flour
2 oz cheddar
to form a fine crumb. The mixture will feel like corn meal and stick to itself when you press it together. Begin drizzling in cold water 1 TB at a time and pulse the dough. It will begin to form a ball. Dump the dough onto a floured board and knead gently for a few minutes.
I don’t even bother rolling this out. I just press it into the pan and bring it up the sides. The dough is so flexible and soft, it behaves very well.
For the filling, use this basic formula:
1 Cup veggies
3/4 Cup Cheese
4 TB rice flour
Bake at 375 degrees F for 20-30 minutes until set. Some veggies will have more water and take a little monger to bake.
For our example quiche I used sun dried tomatoes, roasted red peppers, kalmata olives, spinach, garlic, mozzarella, parmesan… yes, I admit, we had pizza the night before and I used the left over ingredients in the quiche. You caught me.
Some of my favorite quiches come from “left overs.” Black beans, salsa, mushrooms, cilantro, and cheddar from taco night. Stir-fry veggies can come to life again in a quiche.
This quiche freezes well after it is baked. It can be reheated from frozen in the oven.