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Recipe

Gluten-Free Quiche Crust

Tara Donne

屈服:Yields one 9-inch quiche crust

This recipe makes a wonderful pastry crust that can be used with any quiche or pie recipe. When making a gluten-free crust, I like to use a combination of butter and shortening because it gives the crust a rich flavor and a nice flaky texture, but you may use all butter, if you prefer. The touch of baking powder in the dough also helps create a light, tender crust.

This recipe is excerpted fromGluten-Free Breakfast, Brunch & Beyond.

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  • 2 cupsGluten-Free All-Purpose Flour
  • 1/2 TSP。食盐
  • 1/2 TSP。xanthan gum
  • 1⁄4 tsp. baking powder
  • 1⁄3 cup (5-1⁄3 Tbs.) cold unsalted butter, cut into pieces; more for the pan
  • 1/3杯冷蔬菜缩短,切成碎片
  • 1 large egg
  • 4 to 5 Tbs. ice water

Preparation

  • 用无盐的黄油润滑9英寸的馅饼。
  • In a large bowl, whisk together the flour, salt, xanthan gum, and baking powder until well combined. Using a pastry blender, two knives, or a fork, cut in the butter and shortening until the mixture resembles coarse crumbs.
  • In a small bowl, whisk together the egg and 1 Tbs. of the water until well blended. Sprinkle over the flour mixture and toss with a fork until evenly combined. Add the remaining water, 1 Tbs. at a time, stirring until the mixture pulls away from the sides of the bowl and starts to come together into a ball. Shape the dough into a flat disk. Tightly wrap in plastic wrap and chill for 20 minutes.
  • Unwrap the dough and center it on a piece of waxed paper. Place another piece of waxed paper on top. Using a rolling pin, start in the center of the dough and roll toward the outer edges. Roll out the dough to a uniform 1⁄8-inch thickness. Remove the top piece of waxed paper. Slide one hand under the bottom piece of waxed paper and center the pie pan over the top of the dough. In one motion, quickly invert the pan and dough. Carefully remove the top piece of waxed paper.
  • Gently fit the dough into the pan, patching any tears. Trim the dough 1⁄2 inch larger than the pan rim. Fold the edge of the dough under to create a raised edge and crimp in a decorative pattern.
  • Chill the crust for 30 minutes before using. Fill and bake as directed in the quiche recipe. (Tomato Basil Quicherecipe is shown above.)

Cheese Quiche Crust: For a savory crust with a light, tangy cheese flavor, stir 1⁄3 cup of freshly grated Parmesan cheese into the flour mixture before cutting in the butter and shortening. You may need to add a little extra water to the crust.

草本乳蛋白地壳:对于一个咸咸的地壳,搅拌1-1/2茶匙。在切割黄油之前,将非常精细的新鲜草药进入面粉混合物并缩短。新鲜百里香,迷迭香,欧芹或草药的组合都是良好的选择。

Tip

食谱中Gluten-Free Breakfast, Brunch & Beyond.

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