Tag: brunch

Gluten Free Spinach Quiche

Gluten Free Spinach Quiche

August is around the corner! I cannot believe how quickly time has been going.
In Montreal, I spent most of my summers at our local community pool named ValleyCrest. Most people either owned a pool or were members or their community pool, as everyone would take the opportunity to spend time outside when it was warm. Having winter or cold weather 8 months of the year is not something that Virginians have to deal with, so swimming pools are more of an oddity here.

One thing that Richmonders take quite seriously over the summer (and really, all year round) is brunch. Richmond has a plethora of restaurants that serve up a delicious brunch, but most of the time they are reserved to Sundays. We have therefore been looking at brunch options that we can make ourselves on Saturdays, where we sit indoors and escape the humidity.

Every time we visit Josh’s parents, his mother, who is an excellent cook, usually has a quiche waiting to go for us. It is an easy option that can be made vegetarian and or gluten free. This is an adapted version of her quiche.

 


Gluten Free Spinach Quiche

July 31, 2017
: 55 min

By:

Ingredients
  • 4 eggs, slightly beaten
  • 1 and 1/2 cups 1% milk
  • 1 pkg. vegetable mix soup (or chicken mix if that is more your taste)
  • 1 cup shredded Swiss cheese – another great cheese for quiche is gruyere.
  • As much spinach as your heart desires.
Directions
  • Step 1 Preheat oven to 375F.
  • Step 2 Mix everything together and pour it into your quiche dish.
  • Step 3 I place my quiche dish on a cookie sheet in case anything spills over.
  • Step 4 Bake for 45 minutes or until golden on top and you can insert a knife and it comes out clean.
  • Step 5 Enjoy!

 

If you would like to use a crust, see this recipe.

Gluten Free Blueberry Scones

Gluten Free Blueberry Scones

Gluten Free Blueberry Scones

Since making the lemon curd, I have been thinking of all things that go well with it. I came up with mini pavlovas (which will be a separate post), as well as these blueberry scones.

Blueberry and lemon are a really stellar combination. A lot of blueberry muffins will have lemon zest in them. They are both refreshing and the perfect treat for summer. If you want to be decadent you can have this for breakfast, it would also work perfectly as a dessert, or as a side with tea. It is a multi-facet food! If you do not feel like making the lemon curd to go with these, then butter or a jam of some kind would work just fine.

Gluten Free Blueberry Scones

July 12, 2017
: Makes 12 scones

By:

Ingredients
  • 5 tbsp cold unsalted butter
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup white rice flour
  • 1/4 cup tapioca starch
  • Zest of 1 lemon, finely grated
  • 3 tbsp light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 cup blueberries- I used frozen but you can use fresh.
  • 2/3 cup (150 ml) milk- I used 1% but it is up to you.
  • 1 large egg, beaten
  • raw cane sugar or white sugar
Directions
  • Step 1 Preheat oven to 400F
  • Step 2 Mix your flours, baking powder, brown sugar, salt, lemon zest together in a bowl.
  • Step 3 Cut up your butter and mix it in by hand. Mix until the butter pieces are about the size of a pea.
  • Step 4 Add your blueberries and mix.
  • Step 5 Add your milk. You will need to use your hands again and form the mix into one large mixture.
  • Step 6 Flour a surface- I used cup4cup all purpose but it is up to you.
  • Step 7 Move your mixture to the counter and pat it out until it is about an inch high.
  • Step 8 Use your biscuit cutter or cut however you would like them.
  • Step 9 Transfer to parchment paper on a baking sheet.
  • Step 10 Beat your egg and egg wash all of the scones.
  • Step 11 Sprinkle with sugar and put in the oven.
  • Step 12 Bake for 15-17 minutes (or until golden).
  • Step 13 Serve immediately!