Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

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(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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EastEr brunch 45

(Text)

Deep-Dish Artichoke, Brie,

and Ham Quiche

•Soy-free

Tender artichokes, salty ham, and pungent brie are enveloped by a creamy, savory custard

in this beautiful quiche. a perfect tender crust makes it even more memorable.

fOr CruST:

2 cups (240 g) liv’s flour blend

(page 15) or 1 cup (128 g) cornstarch

plus ½ cup (60 g) almond flour plus

½ cup (60 g)

oat flour

½ teaspoon salt

⅛ teaspoon baking powder

9 tablespoons (126 g) cold unsalted

butter, diced

2 tablespoons (30 ml) vodka

4 to 5 tablespoons (60 to 75 ml)

ice water

fOr fIllInG:

7 large eggs

1 cup (235 ml) milk

1 cup (235 ml) cream

¼ teaspoon grated nutmeg

¼ cup (25 g) grated parmesan

cheese

1 clove garlic, finely minced

½ teaspoon salt

¼ teaspoon freshly grated black

pepper

⅔ cup (100 g) diced ham

1 ½ cups (450 g) cooked, diced

artichoke hearts or 1 can (14 ounces,

or 392 g) artichoke hearts, rinsed,

drained, and diced

4 ounces (112 g) brie, diced

Preheat the oven to 375 ̊F (190 ̊C, or gas mark 5).

To make the crust: Combine the flour blend, salt, and baking powder in

the bowl of a food processor and pulse to combine. Add the cold butter,

and pulse until the butter is the size of small peas. Add the vodka and

1 tablespoon (15 ml) of the water and pulse 1 or 2 more times. Continue

adding 1 tablespoon (15 ml) water and pulsing until the dough just begins

to hold together but is still slightly crumbly.

Turn out onto a sheet of parchment paper dusted with cornstarch and

knead 2 or 3 times to bring the dough together into a ball. Roll the dough

into a 12-inch (30 cm) circle, about ⅛ inch (3 mm) thick. Use a pastry brush

to dust off any excess cornstarch from the crust, then use the parchment to

transfer the dough into a deep-dish pie plate. Trim the edges of the crust to

overhang by only ¼ inch (6 mm), then fold the edge under and press with

your fingers to make a decorative edge. Pierce the bottom of the crust all

over with a fork to prevent bubbles. Parbake the crust for 12 minutes, then

set aside.

To make the filling: In a large bowl, whisk together the eggs, milk,

cream, nutmeg, Parmesan cheese, garlic, salt, and pepper. Add the ham,

artichokes, and Brie and stir to combine. Pour into the parbaked pie crust

and bake for 35 to 40 minutes, or until the center of the quiche is set. Let

cool and serve at room temperature.

Yield: 8 servings

Chef’s Tip

The crust could be made ahead of time, patted into a disk, and stored

in the refrigerator for 3 days or in the freezer for 1 month. Defrost

overnight in the refrigerator before rolling it out.

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

#175 Dtp:225 Page:45

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
#175 Dtp:225 Page:44

001-176_30969.indd 45 7/15/13 1:04 PM