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Ultimate Gluten-Free Sun-Dried Tomato & Basil Quiche: Flaky Crust Perfection

Sun-dried tomato basil quiche slice, close-up on wood board.

Sun-Dried Tomato & Basil Quiche (Gluten-Free)

Okay, let's get cooking! Grab your aprons, friends, because we're about to embark on a culinary adventure that's as delicious as it is delightfully gluten-free. This isn't just *any* recipe; it's the one I pull out when I need a little comfort, something special to share, or a guaranteed crowd-pleaser for a potluck – my go-to *Sun-Dried Tomato & Basil Quiche with a Flaky Gluten-Free Crust*. I know, I know, "gluten-free crust" can sometimes sound scary, but trust me, this one is a total game changer. I remember when, after finally accepting that my gluten days were over, I embarked on a quest to recreate all my favorites, but gluten-free! Let's just say there were some… learning curves. The first few attempts at gluten-free crusts? They resembled more like crumbly sand dunes than something you'd want to eat. But fear not, my friends, because this recipe is the culmination of all that trial and error. I've tinkered, adjusted, and tested it repeatedly until I achieved that perfect balance of flaky, buttery goodness that can stand up to a luxurious filling. So, let's ditch the dread and dive into a crust that actually tastes like one!

The Players: Ingredients You'll Need

For the Crust:

  • 1 ½ cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
  • ½ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cubed
  • ¼ cup cold vegetable shortening, cubed
  • 5-7 tablespoons ice water

For the Filling:

  • 1 tablespoon olive oil OR reserved sun-dried tomato oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 6 ounces sun-dried tomatoes, oil-packed, drained and roughly chopped
  • ½ cup fresh basil leaves, roughly chopped
  • 4 large eggs
  • 1 cup heavy cream
  • ½ cup whole milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup shredded Gruyere cheese

Ingredient Note: If you don't have Gruyere, some good substitutions are Swiss, Fontina, or even a sharp cheddar would work in a pinch. For a dairy-free option, you could try using full-fat coconut cream instead of the cream or milk, and a dairy-free cheese. Just make sure to taste and adjust seasonings as needed.

Step-by-Step: Let's Make Magic (and Quiche!)

  1. Prep the Crust (The Key to Success): In a large bowl, whisk together your gluten-free flour and salt. Add the cubed cold butter and vegetable shortening. Make sure these are truly COLD – this is what will create those glorious flaky layers! Using a pastry cutter or your fingertips, work the butter and shortening into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter still visible. This is important; don't overmix.
  2. Add the Cold Water: Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition. You may not need all the water; just add enough to bring the dough together into a shaggy mass. Be careful not to overwork the dough.
  3. Rest the dough: Gently form the dough into a disc, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. This resting time is crucial for the gluten-free crust structure.
  4. On To the Filling: While the dough rests, let's focus on the delicious filling. Heat the olive oil (or, even better, try using one of tablespoons of the reserved oil from the sun-dried tomatoes, talk about flavor) in a medium skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
  5. Flavor Time: Stir in the chopped sun-dried tomatoes and cook for 2-3 minutes. Remove from heat and stir in the fresh basil. Set this aside.
  6. Whisk the Eggs: In a separate bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until well combined.
  7. Assemble and Bake: Preheat your oven to 375°F (190°C) While the oven is preheating, lightly flour your counter with gluten-free flour. Roll out your chilled gluten-free dough into a 12 inch circle. Carefully drape it into a 9-inch pie dish. Gently press the crust into the dish and trim any overhang. Blindbake your crust in the preheated oven for about 10 minutes. Be sure to use a pie weight or fork-prick your dough to prevent the crust from bubbling up. This step helps prevent a soggy bottom! Remove from oven.
  8. Layer & Bake: Scatter the sun-dried tomato and basil mixture evenly over the bottom of the par-baked crust. Sprinkle the Gruyere cheese on top. Now, pour the egg mixture over the filling.
  9. Bake Until golden: Bake the quiche in the preheated oven for 35-40 minutes, or until the crust is golden brown and the center is set and no longer jiggly. The best way to test is with a knife, inserted near the center, comes out clean.
  10. Cool and Enjoy: Let the quiche cool for at least 15 minutes before slicing and serving. This allows it to set just right. A slightly cooled quiche is much easier to slice.

Tips & Tricks from My Kitchen to Yours

  • Crust is King: The key to a great gluten-free crust is to keep everything cold! Use cold butter, cold shortening, and ice water. The colder the ingredients, the flakier the crust. You can even briefly chill your bowl and utensils if you live in a warm location.
  • Flavor Boost: Don't skimp on the flavor – use good quality sun-dried tomatoes, fresh basil, and if you are using an unsalted cheese, make sure to adjust the seasoning before baking! Using the reserved sun dried tomato oil adds another layer of flavor complexity.
  • Premake it: You can prepare the crust ahead of time and store it in the fridge or freezer. This is a game changer for busy weeknights. If you have extra crust, you can use the extra dough to make little mini quiche!
  • Get Creative: Feel free to experiment with the filling! Add in some cooked spinach, roasted red peppers, or different types of cheese. Some cooked Italian sausage would be delicious too!
  • Presentation Matters: A sprinkle of fresh basil on top makes this quiche look so gorgeous! You can also get fancy by using a fluted crust or arranging the sun-dried tomatoes nicely on the top.
  • For the Dairy-Free Folks: As mentioned before, full-fat coconut cream as a substitute for the milk and cream along with dairy-free cheeses work great. Always adjust seasoning to taste.
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Recipe Card

Sun-Dried Tomato & Basil Quiche (Gluten-Free)

Ingredients:

Crust:

  • 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • ¼ cup cold vegetable shortening, cubed
  • 5-7 tablespoons ice water

Filling:

  • 1 tablespoon olive oil OR reserved sun-dried tomato oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 6 ounces sun-dried tomatoes, oil-packed, drained and roughly chopped
  • ½ cup fresh basil leaves, roughly chopped
  • 4 large eggs
  • 1 cup heavy cream
  • ½ cup whole milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup shredded Gruyere cheese

Instructions:

  1. Crust: Combine flour and salt in a bowl. Cut in cold butter and shortening. Add ice water until dough forms. Chill for 30 minutes.
  2. Filling: Sauté onion and garlic in olive oil (or tomato oil), add tomatoes and basil.
  3. Whisk together eggs, cream, milk, salt, and pepper.
  4. Roll out the dough, place in a pie dish, and partially bake(blind bake) for 10 minutes. Remove from the oven.
  5. Layer the tomato mixture into the slightly baked pie crust, top with cheese, and then pour egg mixture over.
  6. Bake at 375°F (190°C) for 35-40 minutes, until set.
  7. Let cool slightly before serving.
Prep Time: 30 minutes Bake Time: 45-50 minutes

Product Recommendations:

Sun-dried tomato basil quiche slice, close-up on wood board.

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