* 4 small squash (zucchini or other small squash is great), cut in thin rounds
* 4 TBSP fromage blanc (or if you want to stay away from cow dairy, 4 TBSP goat's milk yogurt)
* 2 TBSP pesto
* 4 eggs
* salt and pepper to taste


Directions:

* Steam the squash for 12 minutes

* Whisk the fromage blanc and pesto together, add the eggs and salt and pepper
* Add the steamed squash
* Pour into already prepared gluten-free pie crust (see Elana's Pantry recipe)
* Cook for 45 minutes at 350 degrees Fahrenheit
* Allow to cool before serving.
* This recipe was modified by me based on the 'Flan de courgettes' recipe in "Tourtes et Quiches" by Marie Sanner
Ok, I promised some people that I'd post my gluten-free (and low glycemic) quiche adventure. We'll start with the pie crust. This is the recipe I'm using as the crust for all of the recipes I post. It's from The Gluten-Free Almond Flour Cookbook


Elana's pantry gluten-free pie crust
Ingredients

* 1 1/2 C blanched almond flour
* 1/4 tsp celtic sea salt
* 1/4 tsp baking soda
* 1/4 C grapeseed oil
* 1 TBSP water

Directions
Elana’s Pantry Gluten Free Pie Crust Directions
* 1. In a medium bowl, combine almond flour, salt and baking soda.
* 2. In a small bowl, combine grapeseed oil, 1 Tbsp water
* 3. Stir wet ingredients into dry.
* 4. Pat dough into a 9 1/2” pie dish.
* 5. Bake at 325˚ for 10-15 minutes, until golden brown.
* 6. Let this cool completely before putting the filling in.
.

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