Tuesday, September 20, 2016

Asparagus Quiche Torte GF CF

When the spring breezes blow, my thoughts turn to asparagus and eggs. Maybe this craving is a rembrance of the lovely asparagus bed we had as children. The place we could enter and forage at will for dinner.
Where we would challenge each other to let the spear grass grow to a decent height before snapping off.

I have to admit, I thought the bed lovely when it went to ferning. Still have a vision of hiding amongst the ferns, feeling like a leprechaun in my "forest".

I think I always wanted chickens but with cats and dogs already in hand, my folks drew the line. Beside suburban NJ isn't exactly a place for chickens to roam.

So I made do with eggs from the store. Now I search out local eggs, fat orange yolks standing proud of thick egg whites, and I turn them into brunch.

I created this recipe for one of my classes recently. I kept in mind a springtime brunch idea. Wanted to make it a prepare ahead and keep warm kind of recipe. Had to make it GF for me and CF for my students.

The crust is easily used for many kinds of filling. I'll post my mexican bean pie soon.

Asparagus Quiche- preheat oven to 350 degrees
1 Greased 10 " springform pan

2 cups long grain brown rice - cooked till soft
¼ cup sweet rice flour
¼ cup olive oil
Stir together and press firmly onto bottom and up side of the springform pan.

Bake unfilled for 20 minutes.

1 pound of asparagus- ends trimmed
Olive oil
Place on cookie sheet, Roll asparagus in olive oil and bake 15-20 minutes till softened and fragrant.
Let cool a few minutes till they can be handled and chop the stems into fine circles till you have the tips left at a 3" length. Place the stem circles into the prepared pie shell, reserving the tips for decoration.

9 large eggs
1 cup unsweetened soy, rice, hemp milk- if you can do dairy use half and half and skip the sweet rice flour in the filling
1 tablespoon sweet rice flour
Beat together well, pour into pie pan. Top with reserves asparagus tips pointing all the ends either into or out of the center

Bake in oven for 45-55 minutes till the quiche rises and the center is firm
Let cool slightly and serve.

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