Recipe | Sausage, Spinach & Tomato Quiche

I never thought that I'd say this, but our favorite cinnamon rolls have been replaced.
The past few weeks, we've been enjoying various gluten free quiche, instead.

Most recipes that I share with you here have gone through a few rounds of modifications, the first batch usually being so so or almost right. This quiche was an exception to that rule. As Nicole said, sometimes you just need to make something that you know will work. While I didn't know that this crust would work, I knew the right ratios for a perfect egg based filling, and a new found love of out flour so on a Saturday that Trevor chose to sleep in, I put my gluten free baking skills to the ultimate test. And what do you know, it worked. It worked beautifully, turning out to be the wheat-less equivalent of paté brisée.

The best parts of this recipe? The crust doesn't need rolled, only pressed in, and the quiche itself can be easily reheated. That means having hot quiche for 5 a.m. breakfasts and only spending Sunday afternoon baking.





Gluten Free Oat Flour Pie Crust

Ingredients:

1/2 Cup plus 3 Tablespoons of Gluten Free All Purpose Flour (Might I suggest Bob's Red Mill?)
1/2 Cup of Fresh Ground Oat Flour
1/2 Tsp of Salt
1 Tsp of Sugar
1 Tsp of Xanthum Gum
8 Tbsp of Butter, cold and cut into cubes
2 Tbsp of Ice Water


Directions:

Mix all purpose flour and oat flour with salt, sugar, and xanthum gum.
Add the butter, kneading the dough with your fingers until it resembles corn meal.
Add the ice water, continue kneading until dough is a solid ball with the butter evenly distributed.
You may need to add more water or more oat flour, depending on the texture of your dough.

When the dough has reached the proper consistency, create a ball and wrap it with plastic wrap.
Allow the dough to chill in the fridge for at least forty-fix minutes before using.
(Dough can also be made in advanced and either left in the fridge for a few days, or frozen.)

After the dough has chilled, spray a nine-inch glass pie pan with non-strick spray and press the crust evenly across the bottom and sides of the dish.



Sauage, Spinach and Tomato Quiche Filling

Ingredients
1/3 Pound of Sausage
2 Cups of Sliced Leeks (diced sweet or white onion can also be used)
2 Cloves of Fresh Garlic, mince
2 Cups of Fresh Spinach
1 Can of Hunt's Fire Roasted Diced Tomatoes, rinsed
(I highly recommend these tomatoes - we're obsessed - but fresh or regular canned tomatoes could be used)
5 Eggs, lightly beaten
1 Cup of Heavy Cream
1/2 Tsp of Salt
1/2 Tsp of Pepper, or to taste 
1 Tsp of Sage
1 Cup of Shredded Mozzarella, Provolone or Parmesan


Directions: 

Preheat the oven to 425 degrees.

Brown sausage in a large skillet.
Add leeks and garlic, sautéing until soft and translucent.
Chop spinach and add to the skillet, mix well.
Add tomatoes and stir until everything is heated.

Beat eggs, cream, salt, pepper and sage in a medium bowl.
Cover the bottom of the pie crust in shredded Italian cheese.
Then, add sausage mixture to the bottom of the quiche.
Cover with egg mixture, and sprinkle with more cheese.
(You may not need all of the sausage mixture or all of the egg filling, use your best judgement)

Bake for ten minutes at 425, then lower the oven to 375 degrees and bake for another 30 minutes or until firm.





So tell me, what are your favorite things to put inside a quiche?