This Quick Caitlin recipe is a minimal ingredient, and maximum taste breakfast/brunch/dinner (who knows!) meal. For an effortless dinner with a simple salad and a glass of white wine, or an impromptu brunch – this quiche is the perfect answer. Get the best bacon you can get your hands on. Then toss crisped with spring asparagus, gruyere cheese, and fresh dill. Cook until puffed, light and golden. Delish!
Gluten-Free Maman “Quiche Caitlin”
Ingredients
- 1 disc gluten free pastry dough or store-bought pie dough GF recipe below*
- 6 large eggs, beaten
- 2 cups half-and-half
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly grated black pepper
- 1 large bunch (about 3/4 pound) asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup sliced scallions
- 1 cup crumbled feta cheese
- 1/2 cup packed chopped fresh dill
Instructions
- Roll out the dough and fit it into a 9½-inch (24 cm) round plain or scalloped tart pan. Transfer to the freezer for at least 15 minutes.
- Set a rack in the centre of the oven and preheat to 350°F (180°C). Line a sheet pan with parchment paper.
- In a medium bowl, whisk together the eggs, half-and-half, nutmeg, salt, and pepper until fully combined.
- Remove the tart shell from the freezer and set the pan on the prepared sheet pan. Scatter the asparagus, scallions, and feta evenly across the bottom of the pastry shell. Whisk the dill into the egg mixture, then slowly pour it over the vegetables and cheese.
- Carefully transfer the sheet pan to the oven and bake until lightly browned around the edges and set in the centre, about 1 hour. To test, give the sheet pan a gentle shake—the quiche shouldn’t wobble at all.
- Let cool for 30 minutes, then remove from the pan, slice, and serve.
- Tip: Store the quiche wrapped in plastic and refrigerated for up to 3 days. Reheat in a 400°F (200°C) oven for 7 to 10 minutes
Gluten-Free Classic Pastry Dough
Ingredients
- 4 1/3 cups Cup4Cup flour
- 1 tablespoon plus 1 teaspoon fine sea salt
- 2 sticks plus 6 tablespoons cold, unsalted butter cubed
- 2 large eggs, beaten
- 1 1/4 cups ice-cold water
Instructions
- In a stand mixer fitted with a paddle attachment, stir together the flour and the salt. With the mixer running on low, gradually add the butter, then continue mixing until most of the butter is pea-sized pieces, about 5 minutes. Add the eggs and mix until incorporated. With the mixer still on low, drizzle in the ice-cold water and continue mixing until a very smooth dough forms, about 30 seconds.
- Turn out the dough onto a slightly floured surface and shape it into a ball. it should be very soft but not sticky. Divide the dough into 3 equal portions. Shape each ball into a tight disk 1/2-inch thick, wrap in plastic wrap, and refrigerate for at least 1 hour before using.
- On a lightly floured surface, use a rolling pin to roll 1 disk of dough into a 12-inch round. Carefully roll the dough around the rolling pin, brushing off any excess flour. Unroll the dough over a 9 1/2-inch round pan or scalloped tart pan.
- Gently tuck the dough into the edges of the pan, using a floured finger to press the dough into each curve and letting excess dough fall over the edge. Roll the rolling pin across the top of the tart pan to cut the dough around the edges, the gently ull the excess dough away the leave a clean edge. Freeze for at least 15 minutes.
- TIP: You can store the pastry dough tightly wrapped in plastic wrap and refrigerated for up to 1 week or frozen for up to 1 month.
