Monday, September 15, 2014

Mexican Vegetarian quiche with gluten free crust

6 eggs
1/2 cup shredded 2year aged and cultured goat cheese
1/4 cup extra sharp cheddar cheese 
1/2 onion
Few cloves garlic
Several sprinkles of dried red peppers cracked
Salt and pepper
1/2 cup diced tomatoes
1 cup black beans
Blue corn chips

Mix eggs in a bowl and add spices, onion and garlic. Then first place a layer of beans on bottom of crust and sprinkle thin layer of cheese over beans. Throw this into oven for 3 min to melt cheese over beans and crust protecting them from egg liquid. Pour eggs over beans and melted cheese, and add chips to top of the pie mixture. Sprinkle with the rest of the cheese and bake at 350 degrees for 35-45 minutes. Remove from oven and let it sit for 10 minutes before serving warm. 

Pamela's gluten free pizza mix (discard yeast) 
3-4 tablespoons vegetable shortening 
Few tablespoons cold water 

Mix entire flour contents about 1.5 cups with shortening, mash with fork to clump flour with shortening. Then add cold water and continue mixing, eventually start to knead with hands and start to roll out with rolling pin or push into baking dish with fingers if too flaky and smooth by rolling small cup over dough. Fill pie shell with contents for quiche.