Thursday, February 23, 2012

Quiche Pies

Friends were coming over and we needed something that everyone could eat but not have a lot of dishes on the table. Quiche pies sounded good, and making a variety of fillings to satisfy different tastes isn't too difficult. So I whipped up one large recipe for the crust and filled three pies with different ingredients. BTW, the recipe below should make enough pie crust for two pies (bottom shells only). [Pictured above from closest to farthest - Garden Vegie Quiche, Salmon Quiche, Spring Onion Quiche] And no, these aren't vegan; they're full of eggs.

Quinoa Pie Crust

2 cups quinoa
2/3 cups millet
1/2 heaping teaspoon sea salt
3 tablespoons italian seasoning
1 1/2 cup cauliflower
1 1/2 cup cabbage
2-3 tablespoons olive oil

Blend all the dry ingredients (quinoa, millet, sea salt, Italian seasoning) in a BlendTec to create a flour. In a food processor, whizz the cauliflower and cabbage to a rice-like consistency. Mix all ingredients together. The mixture will be moist and somewhat sticky but easily pressable (by hand) into pie dishes (or even pizza pans). The moisture content does not allow for rolling. The flavor will be somewhat nutty, will become crusty, and will hold its shape pretty well. Also, it slices easily.

Salmon Pie Filling

1 can wild salmon
1/2 medium onion, diced
3-4 stalks celery, diced

Egg Batter

4 eggs
1/2 teaspoon sea salt
1/8 teaspoon black pepper (not recommended for candida people)
several sprigs fresh dill
1/2 medium onion

In a bowl, mix the salmon, 1/2 of a diced medium onion and celery. In a blender, whizz the egg batter--eggs, sea salt and pepper, dill and medium onion. Pour half of the batter over the salmon mixture and mix together; then put the eggy salmon mixture in the pie plate and pour on the remaining egg batter. Garnish with more fresh dill and onion slices if desired.

Garden Vegie Quiche

1 medium zucchini, thinly sliced
1 small yellow squash, thinly sliced
2/3 cup sun-dried tomatoes, soaked 20+ minutes
1/2 medium onion, sliced into crescents or circles
+ egg batter above

Slice and arrange the vegies in a pie dish. Then pour the egg batter from above over the vegies. Decorate or garnish the top with thin tomato crescents or onion rings (optional).

Spring Onion Quiche

1 1/2 cups spring onions, finely chopped
2/3 cup sun-dried tomatoes
1-2 garlic cloves, crushed
+ egg batter above

We had a surplus of green onion and they were attempting to go bad, so this was just a quick invention, which happened to taste mighty good. Pour egg batter over the vegies.

Bake on 320F for 45 minutes. (Because eggs toughen, don't bake as high as normal.)

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