Quiche is traditionally a menu item for a ladies’ brunch. While any pastry filled with a custard and vegetables or meat can be called a quiche, the most common form begins with a traditional pie crust. This hearty version of quiche is a favorite at my house–even with the man of the house. But it was off the menu for far too long while I struggled with learning to make a decent gluten free pie crust. I was never very good at making a pie crust before I started eating gluten free, so I was faced with a double challenge–just making a tasty pie crust and learning to do it with a GF flour blend.
A big thank you goes to Nicole Hunn at Gluten Free On A Shoestring. Her pastry blend recipe uses a combination of Better Batter flour, non fat dry milk, and cornstarch. I keep a container of her pastry blend in my pantry along with a separate container for her bread flour blend. Since her recipe makes two crusts, I try to keep one ball of pastry dough in my freezer. Truly, Nicole makes my GF lifestyle much easier. I also love her idea of adding a small of amount of confectioners’ sugar to pastry flour when making a dessert pie. It adds just a touch of sweetness to the crust and makes the whole pie taste better. If you do not need to be gluten free, you can make this recipe the old fashioned way with your own pastry dough or with a packaged pie crust. Either way, a salad and this quiche make a great meal.
Start your quiche by making the crust. Letting it “rest” in the pie pan before you bake it will keep it from shrinking as it bakes. This is especially important when making a pie that requires a baked crust. It is not as important if you are filling the shell and baking it all at one time. I let mine rest in the refrigerator while I cut up the onion and green pepper and grate the cheese. Chilling it at this point also allows the butter to solidify and that makes a crust that is more flaky. While I am cooking the sausage and veggies, I “blind bake” the crust. Partially baking the crust keeps the bottom from getting soggy.
Brown the sausage in a skillet and add the veggies when the sausage is half done. While it is cooking you can combine the cornstarch, milk, eggs, and mayonnaise. While the recipe calls for 4 eggs, you can use fewer if you are using a standard pie pan. My pan is bigger than most and it needs more filling.
Add the cooked sausage to the eggs and milk mixture. Then add the cheese. Pour it into par baked shell and bake until a knife inserted in the center comes out clean–about 45 minutes. Serve with salad and enjoy!