Ingredients: |
Ingredients: Crust:
2 cups all purpose gluten free flour
1 tsp sugar
1 tsp salt
8 oz cold butter
4-6 TBSP ice water
Filling:
1 TBSP butter
½ red onion, thinly sliced
24 artichoke heart quarters
4 large eggs
1 cup heavy cream
½cup whole milk
1 TBSP chopped fresh dill
6 oz smoked salmon, broken into ½ inch pieces
4 oz fresh goat cheese, crumbled
Salt and freshly ground pepper to taste
Pinch of nutmeg
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Directions: |
Directions:1. PREHEAT OVEN TO 350ºF
MAKE THE CRUST:
2. Combine dry ingredients for crust, Using a pastry cutter or food processor, cut in cold butter until the largest size of crumbs is pea-sized. Add in ice cold water, 1TBSP at a time until dough comes together (you make not need all the water). Form dough into a ball and wrap in clear plastic. Refrigerate for at least 30 minutes.
3. Roll the dough into a 15 inch circle, about ¼ inch thick. Transfer into a 9 inch springform pan and press dough into the bottom and up the sides. Prick the bottom of the crust all over with a fork and freeze for 20 mins.
4. Line crust with parchment paper and using dry beans or baking beads, bake until the sides are set (about 25 mins). Remove the the beans/beads and parchment paper, bake for an additional 8 minutes until crust is slightly brown.
5. Remove from oven and let cool.
6. PREHEAT OVEN TO 400º F
FILLING:
7. Melt butter in sauté pan over medium heat. Add onion and cook until translucent, about 3 minutes.
8. Add artichoke hearts to onion and butter. Cook until slightly softened and slightly browned. Remove from heat and set aside.
9. In separate bowl, beat the eggs, cream, milk, 1 tsp of dill, salt, pepper, and pinch of nutmeg.
10. Pour half of the egg mixture into the crust and add half of the onion, artichokes, cheese and salmon. Cover with remaining egg mixture, and add remaining onion, artichokes, cheese and salmon.
11. Sprinkle with remaining dill.
12. Bake in center of oven on lowest rack for 45-55 minutes, until center is just set. If browning too quickly, you can cover lightly with foil.
13. Remove from oven and let cool.
14. To unmold, remove the springform ring and run small, sharp knife along bottom. |
This recipe for Christmas Quiche is from