Bob's Red Mill Recipes
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • PRODUCTS
- • RECIPES
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • MEET BOB
- • GLUTEN FREE
Fine Herb Quiche
Feeling French? Serve this quiche on its own or with soup or salad for a complete meal.
Ingredients:
- • 16 oz Bob's Red Mill Gluten Free Pie Crust Mix, prepared and chilled
- • 2 tsp olive oil
- • 1/2 cup thinly sliced white onion
- • 2 cups milk
- • 1 cup cream
- • 6 eggs
- • Salt and pepper to taste
- • 1 Tbsp minced fresh chervil, marjoram or savory
- • 1 Tbsp minced fresh chives
- • 1 Tbsp minced fresh parsley
- • 1 Tbsp minced fresh tarragon
- • 1/2 cup shredded gruyere
Directions:
- Roll prepared Bob's Red Mill Gluten Free Pie Crust between two pieces of parchment paper or heavy-duty plastic wrap to form a 10-inch circle. Remove the top layer of parchment or plastic and carefully invert dough into a 9-inch tart or quiche pan. Remove remaining sheet of parchment or plastic and press crust into pan, trimming the edges accordingly. Freeze at least 15 minutes.
- Preheat oven to 350° F. Line the crust with parchment paper and fill with pie weights. Bake for 30 minutes. Remove the pie weights and parchment and continue to bake until light brown, about 15 additional minutes. Remove from oven and let cool while preparing the filling. Reduce the oven to 325° F.
- To make the filling, heat olive oil in a sauté pan over medium-low heat. Add onions and cook until soft but not caramelized or brown, 5 - 10 minutes. Remove from heat.
- Meanwhile, whisk together milk, cream, eggs and salt and pepper to taste.
- Bake at 325° F until filling is set in the center, about 40 minutes.
- Let cool completely before serving. Serve at room temperature or chill and serve cold.
