In the spirits of trying to stay fit and loose some weight started looking for improvements and changes in my life.
As a resolution, exercise came as number one, but it was right close by eating healthier. I spent much time of my day snacking into pita chips, crackers, and sweets.
With so many Jewish holidays and days off work, thought it would be a good idea to go back to the kitchen and spend some valuable time cooking and trying new recipes.
In the menu for today: Cheese and Onion Gluten Free Quiche
After lots of searching found this great recipe by Joy the Baker.
For the Crust:
- 1 1/2 cups Cup4Cup all-purpose gluten-free flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 large egg yolk
- 1/4 cup buttermilk
For the Filling:
- 5 eggs
- 1 cup of greek yogurt
- 2 onions
- 1 bag of shredded cheese
- 1 cup of ricotta cheese
- 1 tsp of kosher salt
- 1 tsp of pepper
In a bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture.
In a small bowl, stir together the egg yolk and buttermilk, and pour in the liquid mixture. Use your hands to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Sprinkle generously with flour. Allow dough to rest in the fridge while you assemble the filling. Dough is easiest to roll out when it’s cold and rested.
When you’re ready to roll out the crust, on a well-floured work surface, gently roll out the pie crust into about an 11-inch circle. Carefully lift down and place into the 9-inch pie plate. Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang.
To Make the Filling:
Place a rack in the center of the oven and preheat oven to 400 degrees F.
In a medium saucepan, over medium heat, warm oil. Add the onions, stirring occasionally, until they are almost clear (about 20 minutes)remove from heat, pour into medium bowl.
Add the eggs, ricotta, yogurt, cheese, salt, and pepper. Whisk all together until mix is light yellow.
Place quiche in oven and bake for 45-55 minutes, or until quiche puffs up and does not have a loose giggle when shaken lightly.
Remove from the oven and allow to cool for at least an hour. Serve warm or cool.
I chose to wrap the quiche in individual portions and freeze it.
To warm it up, remove the wrap, place in the oven on 400 degree F for 20 minutes and enjoy with some salad!
Bete Abon! (bon Apetit in Hebrew)
