Gluten Free Recipe
Ingredients
All-Purpose Pie Dough
- 1 cup sorghum flour
- 1/2 cup minus 1 tablespoon cornstarch
- 1/2 cup amaranth flour
- 1/3 cup rice flour
- 1 teaspoon salt
- 1 pinch sugar
- 1/4 teaspoon xanthan gum
- 8 ounces (2 sticks) cold unsalted butter
- 2 ounces (1/2 stick) cold salted butter
- 1 large egg and 1 yolk, whisked together
- 3 to 4 tablespoons ice water
- 2 pieces of parchment paper (for rolling out the dough)
- Makes a single 9-inch pie shell. Double recipe if 2 shells are required
Quiche with Swiss Chard and Ricotta
- 1/2 cup buttermilk (Hawthorne Valley Farm or Kate’s of Maine suggested)
- 1/2 cup whole milk (Hudson Valley Fresh suggested)
- 1 cup heavy cream (Hudson Valley Fresh suggested)
- 4 large eggs (Feather Ridge Farms suggested)
- pinch of salt
- dash of freshly grated nutmeg
- medium to large bundle of local Swiss chard
- 1/4 to 1/2 cup ricotta (Acorn Hill suggested)
- extra-virgin olive oil
- 1/2 teaspoon salt
- fresh lemon juice
- freshly ground pepper
- 9-inch pie shell, parbaked for 5 minutes at 350° F
Method
All-Purpose Pie Dough
- Mix flours, salt, sugar and xanthan gum together in food processor. Pulse to combine. Working quickly, pulse the butter with the flour mixture until it reaches the size of a small pea. Add eggs and continue to pulse. Add ice water 1 tablespoon at a time. Check the dough between each tablespoon. You are looking for it to hold together well enough to form into a ball. Take care not to make the dough too wet; the resulting crust will be tough instead of flaky. Turn the dough onto a piece of parchment and form it into a ball. Cover in plastic wrap and refrigerate for at least 2 hours.
- To roll out dough: Place the ball of dough between 2 parchment sheets and roll to desired thickness. Flip the dough and rearrange the parchment often so it doesn’t stick. A small amount of cornstarch can be used to dust the dough if it is too wet and sticks to the parchment. Press into 9-inch pie plate, then fill and bake according to recipe. (For quiches, parbake for 5 minutes at 350° F before using.)
This pie dough also works wonderfully with sweet pie fillings, or as a base for pot pies.
Quiche with Swiss Chard and Ricotta
Preheat oven to 325° F.
- Rinse chard and dry well. Trim ends and discard. Roughly chop chard stems and greens. Sauté with olive oil until greens have just begun to wilt. Remove from heat and toss with salt and a squeeze of fresh lemon juice. Spread flat to stop cooking and set aside.
- While chard is cooling, prepare the quiche batter: Mix the buttermilk, milk and cream in a large measuring cup. Whisk the eggs in a medium bowl, then whisk the milk-cream mixture into the eggs. Add salt and nutmeg.
- Line the bottom of pie shell with ricotta. Top ricotta with sautéed chard. Pour the quiche mixture over chard and ricotta. Sprinkle with pepper. Bake for 40 minutes, or until quiche is golden and custard is set. Allow quiche to sit for 10 minutes before cutting and serving.
