Pastry Crust Ingredients

• 1 cup Basic Gluten-Free Mix (2 cups brown rice flour or chickpea flour, ⅔ cup potato starch and ⅓ cup tapioca starch - makes 3 cups/store in refrigerator)

• 2 tablespoons sweet rice flour

• 1 ½ teaspoons sugar (omit if using crust for savory foods)

• ¼ teaspoon salt

• 6 tablespoons cold unsalted butter

• 1 egg

• 1 tablespoon cider vinegar or lemon juice

Carrot Quiche Ingredients

• 1 pastry crust (see ingredients above/recipe below)

• 2 tablespoons oil of your choice

• 1 small onion, finely chopped

• 1 pound carrots, grated

• 1 tablespoon chopped fresh parsley

• 1 teaspoon fresh lemon juice

• ¼ teaspoon salt

• Pinch of freshly ground black pepper

• Large pinch of freshly grated nutmeg

• ½ cup grated Parmesan or cheddar cheese

• 3 cups heavy cream

• 4 eggs

Pastry Crust Directions

1. Mix together the Gluten-Free mix, sweet rice flour, sugar, and salt.

2. Cut the butter into chunks and, using your fingertips, work the butter into the dry ingredients to form a coarse meal.

3. Make a well.  Break the egg into the well.  Add the vinegar or lemon juice.  Use a fork to stir from the center, working the flour into the egg to form a soft dough.

4. Shake into a flat cake.  Cover and refrigerate if too soft to roll out.

Carrot Quiche Directions

1. Preheat the oven to 400F.  Lightly grease a 9-inch deep quiche pan.

2. Roll out the pastry between two sheets of floured (with rice flour) parchment paper into a 14-inch round.  Fit the pastry into the quiche pan.  Flute the edge and refrigerate while preparing the filling.

3. Heat the oil in a medium skillet with a lid.  Add the onion and saute until translucent.  Add the carrots, parsley, lemon juice, salt, pepper, and nutmeg.  Stir.  Lower the heat and cover the pan.  Cook for 12 minutes or until the carrots are soft, stirring occasionally to make sure the carrots do not stick or scorch.  Taste and adjust the seasoning, if necessary.

4. Take the quiche pan out of the refrigerator.  Spread the cooked carrots over the pastry.  Sprinkle the cheese on top.  Season the cream with salt and pepper.  Lightly beat the eggs and whisk them into the cream.  Strain the egg mixture over the carrots.

5. Bake on the bottom rack for 15 minutes Transfer the quiche to the middle rack and lower the oven temperature to 375F.  Bake for another 30 minutes or until the custard is set.  Cool for 10 minutes before serving.