The Challenge
Mini quiche
Additional Requirements
Needs to be gluten free
Needs to contain meat
The Flavors
I was trying to figure out what I should do for my quiche. I wanted it to be something rich, delicious and a bit different.
I wandered around the produce section of the story bouncing ideas off of my husband and we saw some perfect pablano peppers. After some discussion we decided that blue cheese would pair really well, nutmeg would add interesting depth to the flavor profile, caramelized red onions would add sweetness and some high notes, and smoked bacon would be a complementary meat.
It made for a lot of fillings and a lot of work. However, the flavors turned out to be stunning. Additionally, I opted to do a low and slow method to cooking the quiche in order to get a silky smooth texture rather than a lumpy weepy quiche.
I also opted to put the nutmeg in the crust rather than the custard to help add a bit of balance to each bit. I really liked the result.
Blue cheese and Roasted Pablano Gluten Free Quiche
Ingredients
Fillings
- 250 g Red onion
- 150 g Blue cheese
- 1/2 lb Smoked bacon
- 1 Pablano pepper
Custard
- 3 Eggs
- 1 Egg yolk
- 3/4 cup Heavy cream
- 3/4 cup Whole milk
- 1 tsp Salt
- 1/2 tsp Black pepper
- 50 g Rice flour
Crust
- 140 g White rice flour
- 140 g Brown rice flour
- 105 g Almond flour
- 35 g Arrowroot starch
- 1/2 tsp Xanthum gum
- 1/4 tsp Salt
- 1/2 tsp Nutmeg
- 1/4 tsp Black pepper
- 1/2 cup Cold butter
- 1/4 cup Olive oil
- 1 cup Whole fat greek yogurt
- 2 Tbs Water
Instructions
Crust
- Mix together dry ingredients for crust
- Cut cold butter into chunks and mix into dry ingredients with pastry cutter, stand mixer with paddle attachment or fingers
- Slowly mix in oil with mixer
- Add in yogurt and mix until combined
- Mix in water and continue to mix for an addition 1-2 minutes to activate the gum
- Form into fat disk, wrap in plastic wrap and chill in fridge at least 1 hour
Fillings (Bacon)
- Preheat oven to 400 F
- Place bacon on parchment paper (or silcone mat) lined baking sheet
- Bake bacon for 20 minutes or until done, use tongs to move bacon to paper towels to cool
- Collect grease and use 2 TBS for caramelized onions
Fillings (Pepper)
- Turn the oven up to broil and place the pepper on the baking sheet
- Broil each side for ~5 minutes or until a few black spots appear
- Place hot pepper in an air tight container with 1 tsp water to sweat
Fillings (Onions)
- Preheat a large saute pan and oil with bacon grease
- Chop the onion into long thin slices
- Place in pan and spread onions out evenly
- Salt the onions to help release the moisture
- Over medium to medium high heat cook down the onions, stirring occasionally
- If the onions start sticking through in splashes of water to deglaze
- Keep cooking 15-20 minutes until limp, brown and sweet
- Remove from heat and set aside to cool
Custard
- Mix custard ingredients
Assemble and bake
- Preheat oven to 325 F
- Roll out piece of the dough into thin sheets and cut out large circles to line a muffin tin
- Or just grab small balls of dough and press to line the muffin tin or mini tart pans. Try to get the crust as thin as possible and make sure there are no gaps
- The dough is gluten free so you cannot overwork it
- Take a few crumbles or blue cheese and place it in the bottom of each cup (~4-6g) per cup
- Take about 1-2 TBS of onion and add to each cup
- Add 2 tsp of chopped pablano to each cup
- Top with 2 tsp chopped bacon
- Fill cup with custard to ~1/8-1/4 of an inch to the top of the crust
- Bake 40-50 minutes until crust is golden brown and custard just starts to look golden
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