By Alison Rose Munn
After spending a week at my parents’ house to cele ate two family weddings, I am reminded of how wonderful a cook my mom is (of course, if she were reading over my shoulder as I wrote she would tell me she’s not and to erase this sentence). Growing up we always had delicious homemade meals. As a child I was into baking – basically into anything sweet – and I remember learning from her how to bake my favorite cookies, pies, and other treats. As an adult, I see myself inspired by how well she could improvise and come up with her own recipes based on what’s in the kitchen. And as I transitioned into cooking gluten free, she was often two steps ahead of me. I want to take a moment to say thank you to the woman who taught me to eat well and that I can always make something delicious.
Brunch makes me think of quiche. And quiche makes me think of the unch party I threw many years back that would have been a complete disaster if my mom hadn’t come to the rescue. I had planned too many dishes to prepare in too short of time. One of the dishes was a quiche. A simple, easy recipe that turned into a mess when the pie crust I had bought to make the day easier started leaking out the bottom… The party ended up being a delightful success and I learned that while I may be good in the kitchen, I’m not wonder woman and I need to listen to my mother when she tells me I’m planning too much.
Below is the quiche recipe we made that day and a recipe for a quick and easy gluten free crust.
CRUST:
- 1 ½ cups all-purpose flour (I use Bob's Red Mill)
- extra flour for rolling dough
- pinch of salt
- 8 tbsp cold unsalted butter
- 4-5 tbsp cold water
Directions
1. Combine flour and salt. Cut in butter.
2. Slowly mix in cold water just until the dough can be shaped into a ball.
3. Chill for 30 minutes.
4. Roll dough out on a floured surface, place in pie plate.
5. Cover the crust with a crust shield, bake alone for 20 minutes at 375 degrees.
BROCCOLI QUICHE:
- 2 tbsp butter
- 1/2 onion, chopped
- 1 tsp minced garlic
- 2 cups occoli, chopped
- ½ cup shredded white cheddar
- 4 eggs, beaten
- 1 ½ cups milk (any kind will do, I use flax)
- 1 tsp salt
- ½ tsp black pepper
Directions
1. Over medium heat, melt butter in a large saucepan. Add onions, garlic, and occoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust, sprinkle with cheese.
2. Combine eggs and milk. Season with salt and pepper. Pour into crust.
3. Bake at 375 for 30 minutes or until center has set.
