A Delicious Gluten-Free Quiche and Homegrown Salad Recipe

There's something special about creating a meal from scratch, especially when it includes fresh ingredients from your garden. Today, I'm excited to share a recipe for a mouthwatering gluten-free quiche paired with a vibrant homegrown salad. This delightful duo is perfect for a weekend brunch or a light dinner, offering a healthy and satisfying option for everyone, including those with gluten sensitivities.

Gluten-Free Quiche Recipe

Ingredients

For the Crust:

- 1 1/2 cups gluten-free all-purpose flour

- 1/2 teaspoon salt

- 1/2 cup cold butter, cubed

- 1 large egg

- 2-3 tablespoons cold water

For the Filling:

- 6 large eggs

- 1 cup milk (or dairy-free alternative)

- 1/2 cup heavy cream (or dairy-free alternative)

- 1 cup shredded cheese (cheddar, gruyere, or dairy-free cheese)

- 1 cup chopped fresh spinach

- 1/2 cup diced bell pepper

- 1/2 cup chopped onion

- 1/4 cup chopped sun-dried tomatoes

- Salt and pepper to taste

- 1/2 teaspoon dried thyme

- 1/2 teaspoon dried basil

Instructions

1. Prepare the Crust:

   - In a large bowl, combine the gluten-free flour and salt.

   - Cut in the cold butter until the mixture resembles coarse crumbs.

   - Add the egg and mix until combined.

   - Gradually add cold water, one tablespoon at a time, until the dough comes together.

   - Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven:

   - Preheat your oven to 375°F (190°C).

3. Roll Out the Dough:

   - On a floured surface, roll out the dough to fit a 9-inch pie dish.

   - Transfer the dough to the pie dish and trim any excess. Crimp the edges if desired.

4. Blind Bake the Crust:

   - Line the crust with parchment paper and fill with pie weights or dried beans.

   - Bake for 10-12 minutes, then remove the weights and parchment paper.

   - Bake for an additional 5 minutes until lightly golden.

5. Prepare the Filling:

   - In a large bowl, whisk together the eggs, milk, and cream.

   - Stir in the cheese, spinach, bell pepper, onion, sun-dried tomatoes, salt, pepper, thyme, and basil.

6. Assemble and Bake:

   - Pour the filling into the pre-baked crust.

   - Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.

   - Allow the quiche to cool slightly before slicing.

Homegrown Salad Recipe

Ingredients

- Mixed greens (spinach, arugula, lettuce, etc.) from your garden

- Cherry tomatoes, halved

- Cucumber, sliced

- Radishes, thinly sliced

- Bell pepper, sliced

- Fresh herbs (basil, parsley, chives) from your garden

- 1 avocado, diced

- 1/4 cup crumbled feta cheese (optional)

- 1/4 cup nuts or seeds (such as almonds, sunflower seeds, or pumpkin seeds)

For the Dressing:

- 1/4 cup olive oil

- 2 tablespoons apple cider vinegar

- 1 tablespoon honey or maple syrup

- 1 teaspoon Dijon mustard

- Salt and pepper to taste

Instructions

1. Prepare the Salad:

   - Wash and dry the mixed greens and place them in a large salad bowl.

   - Add the cherry tomatoes, cucumber, radishes, bell pepper, fresh herbs, avocado, feta cheese, and nuts or seeds.

2. Make the Dressing:

   - In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper.

3. Toss and Serve:

   - Drizzle the dressing over the salad just before serving.

   - Toss gently to combine, ensuring all the ingredients are coated with the dressing.

Bringing It All Together

Serve a slice of warm, gluten-free quiche alongside a generous helping of your vibrant homegrown salad. This meal is not only delicious but also packed with fresh, wholesome ingredients that nourish your body and soul. Enjoy the satisfaction of creating a homemade dish that caters to dietary needs without compromising on flavour.

Enjoy!