Tuesday, June 10, 2014
MUSHROOM MOZZARELLA QUICHE
MUSHROOM MOZZARELLA QUICHE
I absolutely love the Single Pie Crust with my quiches...incredibly substantial and adds that little something extra that I find difficult to put into words. The bits of red pepper add nice color to this quiche, which is basically a vegetarian quiche. My hubby really liked this quiche and liked it even more once chilled. I am funny that way. Is it legit to eat quiche cold? I tend to prefer them that way.
SINGLE PIE CRUST - SEE RECIPE BELOW
2 tbsp butter (15 mL)
1/4 cup diced red onion ( 60 mL)
1/2 cup diced red pepper (125 mL)
1 lb sliced fresh mushrooms (0.45 kg)
1 tsp salt, OR use half No Salt® (5 mL)
1/4 tsp black pepper (1 mL)
11/4 cups grated Mozzarella cheese (300 mL)
1 cup whipping cream (250 mL)
Preheat oven to 350°F (180°C).
Prepare crust of choice, but only bake the Single Pie Crust, not the Almond Parmesan Crust - about 10 minutes. If you bake it longer than that, it has a tendency to become too dark (if that begins to happen, just cover the whole pie lightly with a foil tent...if it touches the quiche, it will still remove very easily)
In nonstick pan, in butter over medium heat, stir fry onion until turning brown. Add mushrooms and red pepper (reserve some for top of quiche). Stir fry 2 minutes. Sprinkle with salt and black pepper. Place lid on pan and simmer over low heat until moisture evaporates. Stir in Mozzarella cheese.
In large bowl, beat eggs with fork and stir in whipping cream. Add vegetable mixture. Pour over baked crust. Sprinkle reserved red pepper on top (or keep for after baking and press gently into top of warm quiche). Bake 35 to 45 minutes, or until set.
Helpful Hint: To reduce calories, use half and half cream. You may need a little more bake mix for the Single Pie Crust, because the powdered erythritol did contribute to the structure of the crust.
Yield: 8 servings
12.9/13.9 g protein
31.4/29.6 g fat
8.3/5.6 g net carbs
SINGLE PIE CRUST
I worked on an easier-to-roll-out recipe for the revised version of volume 1. Actually just made it at the ninth hour! See variation below!!
11/4 cups Gluten-free Bake Mix 1, (click for recipe) (300 mL)
3 oz cream cheese, softened (90 g)
2 tbsp powdered erythritol, optional (30 mL)
1 tbsp butter, softened (15 mL)
1/4 tsp baking soda (1 mL)
1/8 tsp salt (0.5 mL)
In food processor or in bowl with electric mixer, process Gluten-Free Bake Mix 1, cream cheese, powdered erythritol (if using), butter, baking soda and salt until mixed. Form a ball with dough using your hands and cover with plastic wrap. Chill dough about 1 hour or freeze for quicker chilling.
Roll dough out (if crumbly, chill longer) between two sheets of plastic wrap to fit shallow 9-inch (23 cm) glass pie dish. Remove top sheet of plastic wrap. Pick up sheet with dough and invert over pie dish. Remove plastic wrap. Use small rolling pin or small cylindrical object in pie dish, if necessary, to further roll dough. Patch dough where required. A straight edge up the sides is practical. Push down slightly from edge onto dough with thumbs and this will make a slightly thicker border for the crust. Bake in 350°F (180°C) oven 10 minutes.
Yield: 10 servings
3.1 g protein
8.3 g fat
3.2 g net carbs
Variation: Miracle Dough Pie Crust: Use 3 oz (90 g) grated Mozzarella cheese. Place in bowl and microwave 50 seconds or until molten. Pour 2 tbsp (30 mL) butter on top of cheese and stir (won’t mix well). Add to dry ingredients (Use Gluten-Free BakeMix 2, page 242 and omit salt. Add 3 tbsp (45 mL) powdered erythritol and 1 tsp (5 mL) vanilla and 1/4 tsp (1 mL) baking soda) and work dry ingredients into cheese mixture until soft dough forms. If it becomes difficult to mix, nuke cheese another 20 seconds and continue to incorporate the dry ingredients. Place on parchment paper on countertop and using a rolling pin, roll the dough out to fit the pie dish. This dough is a dream to roll out (if not, nuke 10 seconds and roll the dough out with ease), plus it makes a substantial crust. Roll over top edge and then pinch to make it look pretty. Bake 15 minutes at 350°F (180°C).
Nutritional Analysis: Yield: 10 servings, 1 serving: 110.3 calories; 4.1 g protein; 8.8 g fat; 0.0 g fiber; 3.1 g net carbs
Helpful Hints: If you decide to use Gluten-Free Bake Mix 2, page 242, with the original recipe above, then add 1 to 2 tsp (5 to 10 mL) powdered pysillium husks to help with the consistency. Add a little more of the dry ingredients if necessary.