Arugula and Goat Cheese Quiche with a Savory Gluten-Free Crust

Flaky, tasty gluten-free quiche crust!  I use this combination of flours for a savory crust (I used a different blend for sweet treats).  The garbanzo bean and millet add fiber and lots of flavor.

I was fortunate enough to travel to Paris from London and I was really taken by the beautiful, simple street and cafe food throughout the city.  I loved everything I ate in Paris, I couldn’t find a bad meal, unless of course, I walked into an American chain.  Our first day in Paris, we wandered behind the Louvre and had dinner at a typical French cafe.  I had the quiche and was blown away by the perfect egg-y filling and the savory crust.

For the Crust:

1/3 cup cornstarch

1/3 cup brown rice flour

1/3 cup millet

¼ garbanzo bean flour (also known as chickpea flour)

2 t xanthan gum

1 t salt

2 tsp. sugar

8 T unsalted butter, cold

¼ cold water

1. Combine the first 7 ingredients in a food processor.  Pulse together.

2. Cut the butter into pieces.

3. Drop the butter into the food processor a few pats at a time.  Pulse two or three times between each addition, so as not to over blend.

After all the butter has been added, it looks like cornmeal, it's the water that turns this into the dough on the right

4. When all the butter has been added, the mixture will be crumbly.  That is a good thing.  Add 2 T water at first.  Pulse again.  The mixture will start to look like little butterballs.  It may look like you need to start over, but just add another tablespoon water and pulse again.  It should suddenly come together and form smooth dough.

5. Turn out onto waxed paper.  Pat the dough ball down into a flat disk.  Refrigerate at least 1 hour.

6. Preheat the oven to 350°F / 176°C. Dust two pieces of wax paper with millet or another flour.  Put the dough between the sheets of wax paper and roll out with a rolling pin.

Rolling out the quiche crust, I find the crust is easier to work with if you put it between two pieces of wax paper. I know bad for the environment, but so good for my's a real dilemma.

7. Taking off one sheet of wax paper, it is easy to just flop the crust into the pan.  Trim the excess crust and crimp the edges to make it a little neater.  Prick the crust in several places with a fork.

8. Blind bake the crust for 12-15 minutes, until slightly golden.  Cool before filling.

I use the excess crust for mini crackers. Brush them with olive oil and sprinkle with sea salt. Really tasty!

For the filling:

4 large eggs

½ cup cream (I used milk when I made this and the quiche came out too custard-y, cream is a necessary evil)

1 large handful arugula

½ cup goat cheese, crumbled

½ cup ham, cut into pieces

salt and pepper to taste

dash of nutmeg

Left: wilting the arugula Right: filling the quiche crust

1. Preheat the oven to 375°F/180°C.  Wilt the arugula over medium heat.  Chop into small pieces and scatter over the bottom of the quiche crust.

2. Add the chopped ham and goat cheese to the bottom of the quiche crust.

3. Whisk the eggs and milk together.  Season with salt, pepper and nutmeg.  Pour into crust.

4. Bake for 30-35 minutes, until the center of the quiche is set and the crust is golden brown.

Hooray! Dinner time! It was tasty, but you can tell I used milk instead of cream for the filling. The crust was perfect, the filling could have been better.


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