First of all, I was very excited to find this book at my doorstep this morning!
I heard an interview on NPR last week for this cookbook and decided to purchase a copy immediately. I am not on a gluten-free diet, but I am a fan of America’s Test Kitchen because they do a great job of explaining the science behind what we eat in layman’s terms. For me, understanding how certain ingredients bind together and interact during the cooking process is crucial to learning how to improve my cooking. It’s never a bad idea to add more cooking techniques under my belt. Besides, if the editors of America’s Test Kitchen can make gluten-free baked goods that taste similar to conventional recipes, I want to read about it.
Inspired by the acquisition of my new cookbook, I decided to prepare a gluten-free dish for dinner. As with all other quiches, this dish is perfect for any meal!
Vegetable & Ricotta Quiche with Gluten-Free Crust
Makes 12 Mini Quiches
Prep Time: 15 minutes | Cooking Time: 30-35 minutes
Ingredients (For Almond & Flax Meal Crust)
- 1 1/4 cup almond meal
- 1/3 cup flax meal (or ground flax seeds)
- 1/4 cup unsweetened almond milk
- 1/2 TBS olive oil
- 1/2 tsp salt
- 1 TBS fresh sage, chopped (optional)
Ingredients (For Filling)
- 5 large eggs, beaten
- 1/2 cup ricotta cheese
- 3/4 cup unsweetened almond milk
- 1 cup swiss chard, rinsed and chopped
- 1/3 cup orange bell pepper (or any other sweet peppers), chopped
- 2 TBS red onions, chopped
- 3 garlic cloves, minced or pressed
- 1 TBS fresh basil leaves, chopped (optional)
- 1/2 tsp salt
- Preheat oven to 400ºF. Grease a 12-cup muffin pan or line it with silicone baking cups.
- In a medium-sized bowl, mix together all the ingredients for the crust until you get a wet, crumbly dough.
- Divide the dough evenly among the 12 muffin cups, and press the dough firmly into the bottom of each cup.
- Bake the dough for about 10-12 minutes, until the edges of the dough start to brown.
- While the dough is baking, mix all the ingredients for the filling in a medium-sized bowl.
- Once the quiche crusts have been baked, remove them from the oven and reduce the heat down to 375ºF.
- Pour the filling evenly onto the baked crusts.
- Bake for about 20-25 minutes, or until the eggs are cooked and the filling is firm to touch.
- Let the quiches cool before removing them from the muffin pan to ensure that the crust does not crumble.
- You can always substitute the almond milk for regular milk. I just happened to have only almond milk around the house when I was cooking these.
- Feel free to experiment with other types of cheese, herbs, and vegetables!