All I can say is that gluten-free baking is a challenge.
It’s an art.

It’s a blessing and it’s a curse.

I’ve nailed the crust, for sure.

The work was worth it ~ who am I kidding? Any day in the kitchen isn’t work for me!
I love my job!!

Gluten Free Cilantro Lime Chicken Quiche

Crust:
1 3/4 cup Pamela’s Gluten Free All-Purpose Flour
8 Tbs. ice cold salted butter, cut into 1/2″ cubes
1 Tbs. white vinegar
2 eggs
pinch of salt
additional flour for dusting

Filling:
1 Tbs. butter
3/4 lb. ground chicken breast
sea salt and pepper
5 large eggs
juice and zest of 1 lime
1 bunch scallions, chopped (green parts reserved)
1 cup chopped cilantro (divided)
1 cup crumbled feta cheese

Prepare the gluten free crust using this method.
After rolling and placing into a DEEP dish pie plate (this quiche filling will feed any army), crimp the edges and freeze for 4 hours or up to 1 week (tightly covered in plastic).

Preheat oven to 325 degrees. Bake the frozen crust for 20-25 minutes.
Remove from the oven and increase the baking temperature to 425 degrees.

Meanwhile, melt the butter in a large skillet and brown the ground chicken, breaking up any large pieces with the back of a spoon. Season with salt and pepper. Allow to cool.
In another large bowl, whisk together the eggs, lime juice and zest, white parts of the onions, 1/2 the cilantro, and the feta cheese. Season with additional salt and pepper and add the cooked chicken.

Fill the pre-baked pie crust and bake again for about 30 minutes, until set and bubbling.

Once cool, top with remaining green onion ends and fresh cilantro.

Leave a Reply