Gluten Free Quiche

Anyone who has tried to feed my quiche in the past 15 years is looking at the post stunned. I don’t like quiche, I don’t eat quiche, I am not a fan. And, while it’s still not my favorite dish, I did enjoy this quiche this weekend, so I will probably not turn my noise up at the idea of quiche if someone else tried to feed it to me.

When we woke-up on Saturday morning Hubs felt like he was coming down with a cold. I suggested we lay low all day, watch movies and I’d make soup and grilled cheese. Well grilled cheese turned into paninis and paninis turned into quiche. He was sick and has been working so hard lately I couldn’t say no, when we asked for a quiche.

I was just going to make the quiche for him, using a pre-made crust still kickin’ it in my freezer, but once we’d purchased all the yummy veggies (zucchini, cremini mushrooms, and onion) it started to sound more appealing. Then once I’d researched how to make the crust from scratch and thought, “I can totally do that!” it was on.

Here’s how I made it…

(Click recipe to enlarge)

What food do you usually refuse to eat? Would you try it again?

Easy Peasy: Fruit Pizza

Last Friday Hubs and I went to dinner at our friends house. The same couple we used to have LOST night with, so we’re used to splitting up the dinner responsibilities. We used to trade off who made the main course, and the other would make the salad or a veggie, etc. This Friday we brought a salad and a dessert.

I totally volunteered for this dessert thinking I would just make another blueberry crumble, but we still have half a blueberry crumble in our fridge and I felt super guilty wasting all that fruit making another one…. also felt I could just take over our leftovers haha.

I couldn’t think of anything else to make that didn’t involve fruit and crumble or baking a cake (which I did NOT have time for). So, I asked put the question out on Twitter and got a couple great suggestions. My favorite was from Amy at Dandelion Paperweight…


I was already kinda thinking of making a galette*, but all the recipes for the crust seemed too time consuming. Pizza? Pizza, I could cheat and buy premade dough for and call it a night! Thank. You. Amy!

I’m not gonna lie, I’m sort of proud of this recipe because I didn’t use a recipe, it’s super easy and UBER tasty!


How to make it…

Click Recipe to Enlarge

* I don't technically know what a galette is, so this could very well be one.

Cooking Light: Pumpkin Pie

All last week anytime the Hubs and I went to the grocery store (which was more than anyone one couple should go in one week) he would stop at every pumpkin pie he saw and say, "Ooo Pumpkin Pie". Which was his hint that he wanted one. Sure we could have just bought him the store pumpkin pie and he would have been happy, but they aren't difficult to make and let's be honest, a blog about a pumpkin pie you bought at the store isn't very interesting.

When we found the canned pumpkin, my original plan to just make the recipe on the can, (What? I've been sick!) but I had the Hubs grab the non-fat sweetened condensed milk to cut some calories. Luckily, I thought ahead because that was exactly what the Classic Pumpkin Pie recipe on Cooking Light called for.

Ingredients
FILLING:
3/4 cup packed brown sugar (I didn't have a whole 3/4 cup of brown sugar. I used maple syrup to get my 3/4 cup. I got the idea from here)
1 3/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated low-fat milk (I actually used non-fat)
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin

CRUST:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray

Directions:
1 - Preheat oven to 425°.

2 - To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.

2 - To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.

3 - Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.

Nutritional Information
Calories: 222 (30% from fat)
Fat: 7.4g (sat 3.7g,mono 0.7g,poly 0.1g)
Protein: 4.1g
Carbohydrate: 35.3g
Fiber: 3g
Cholesterol: 32mg
Iron: 0.8mg
Sodium: 241mg
Calcium: 104mg

I'm not gonna lie, that is the best crust I have ever fluted. I was so bummed when I nicked the pie with the oven mitt when I was taking it out :(

Verdict: This is probably one of the best pumpkin pies, I've tasted ifIdosaysomyself, and the Hubs LOVES it. He said, "it is very creamy and pumpkiny" - SCORE!