Quiche with potato crust recipe | GF

Last week, I made boiled smashed potatoes with butter, olive oil, garlic and fresh herbs. We had so many leftovers,  I thought I'd use them for the base of this tray bake. Instead of traditional dough the next morning. Turned out fantastic and oddly satisfying. 

Below is the full recipe.

Happy cooking friends x

nicole

"Quiche potato tray bake recipe "

Makes 1 medium size 8x11 inch tray serves 6-8

TIP : READ this recipe through before cooking

Ingredients:

  • about 2lbs leftover baby boiled potatoes at room temp
  • smashed, + mixed with; 2 TBSP GF flour + 3 TBSP salted grass fed butter ( if you don't have leftovers, simply scrub, rinse and boil the potatoes. let cool for about an hour before making the base)
  • 8 eggs at room temp, whisked with 2 TBSP Creme fresh, seasoned with salt + pepper ( set aside)
  • ½ red pepper roughly chopped
  • ½ yellow or orange pepper roughly chopped
  • ½ white or yellow onion roughly chopped
  • 1 small red chili finely chopped
  • 3 garlic cloves thinly sliced
  • 1 bunch fresh thyme
  • 1 bunch fresh Italian parsley for serving
  • EVOO
  • salted grass fed butter as needed
  • non stick pray as needed
  • about 8-16oz finely grated mix of hard cheeses; pecorino, manchego, parmesan reggiano
  • creme fresh as needed

Directions:

  1. Preheat the oven to 450F to convection bake. Spray your tray with nonstick spray and set aside.
  2. If you haven't already, in a separate bowl with a potato masher or hands, mash together your potatoes, 3 tbsp of butter, and the 2 TBSP gluten free flour. It should feel a little lumpy, does not need to be perfectly smooth, resist the urge to over mix.
  3. Transfer the mix to the prepared tray, with your fingers gently press the potatoes into the tray, covering the entire tray and up the sides. Creating a "base crust". Spray the top of the potatoes with nonstick spray and cover with tin foil. Bake for 10 min covered, then uncovered for another 10, until golden and set. if it isn't browning then pop back in(uncovered) checking at the 5 min mark.
  4. While the base is cooking, in a medium heavy bottom pan, add EVOO + a pat of butter sauté the chilies + thin sliced garlic, then add in the peppers and onions. Season to taste with salt and pepper. When finished, place on a paper towel to cool + squeeze out the excess oils.
  5. Give your eggs a Whisk, add in a handful of the grated cheese. Your potato base should be finished, line a layer of cheese over the crisp base. Then add your cooled veg to the egg mixture. (make sure they are COOLED or they will COOK your EGGS). Gently whisk it all together, and pour into the potato crust, add pinch of some fresh thyme on top.
  6. Add more cheese if you'd like, cover with tin foil and bake at 450F for about 18-20 min. Uncover, and let the bake for another 10-12 min. you will know its done when the top is a bit golden. Let sit on a cooling rack for 15-20 min before serving. Serve with fresh herbs, and arugula.

Variations: If you don't eat much dairy you can skip the creme fresh, and add 1 more egg yolk. If you like meat, add in bacon or pancetta of choice. My kiddos like sausage. 1-2 links or slices chopped up will do. This dish is also great cold or for a family style brunch.

Let me know if you make this, look forward to hearing from you. x

A SIMPLE PIE GUIDE | WHAT I LEARNED ( SO FAR) ABOUT PIE | PHOENIX FOOD PHOTOGRAPHER

Hi Friends,

Honestly, I’m no Pie expert nor trying to be. I do however like Pie, and I’ve come a long way in the pie making department. From burned to baked ALMOST PERFECT.  

I’m curious, How do you feel about pie? Do you make pie, struggle with making pie, or are you more the I only “EAT” not bake pie type”? 

Confession, over the last decade I’ve made homemade Pizza and boxed Brownies every year for Thanksgiving. The truth is PIE scared me to death! When baking my first gluten-free pumpkin pie, (well actually.. my first pie ever) lets just say it was a complete disaster. As the pie baked in the oven I realized the edges were burning. In a complete panic, I made a make-shift tinfoil situation to place over the crust. Hoping that’d stop the burning, I let the pie bake some more. The pie finished. My heart sank. The pumpkin filling was burned, the crust was crumbly and well everyone who ate it lied through their teeth that it was great. Thank you kind souls who ate the disaster pie. 

Clearly, you don’t start making your pie dough + filling at 12pm on Thanksgiving DAY!  When you’re cooking a turkey, baked potatoes and a million other things at the same time. You’re supposed to chill your dough before rolling it out, keep the butter cold, and blind baking prevents BURNING. And if all else fails there’s ALWAYS pizza and brownies. Feel me? 

Happy Baking + Happy Thanksgiving friends! 

Nicole xo

PS any QUESTIONS please leave a comment or DM on instagram and I’m happy to answer! Also links below to some helpful videos. Cheers x

A SIMPLE PIE GUIDE:

  1. Start a few days ahead. Or even the week before. Write out a simple menu,for your day and the pies. Ask yourself, how many pies do you need?
  2. DOUGH. PREPARE your dough ahead of time. The night before, 4 days before, just do it before your dinner. A tip I learned from PIE CLASS, make your dough, roll it right over your tin, polk with fork on bottom and then freeze until your ready to blind bake ( see below about blind baking).

  3. If you aren’t feeling bold enough to make your own pie crust, contact a local baker and ask if they sell their pie crust premade?n Or dare I say buy a pre-made frozen one. ( be sure to follow the blind baking steps if you do ;) )

  4. STAY CALM. Making pie is a slow process, a beautiful process which forces you to be present. Pie is supposed to be a bit wonky not perfect! Or even a gallette same same, don’t OVERTHINK IT! HAVE FUN.

  5. BUTTER. Cold or warm or room temp? COLD, always cold. I like to put mine in the freezer before I mix it with my flour. You could, cut it into cubes, use a box cheese grater, or mash with fork when mixing. Or even use your fingers. A lot of people like to pulse with a food processor. truth is, I don’t own one depending on my mood, I do one of the above. If the butter is getting warm as I mix, I pop the mixture back into the freezer for a few minutes and then mix again. I also found using a metal mixing bowl keeps things cold. The GOAL is to keep the whole mixture as COLD as possible through the whole process.
    SALTED OR UNSALTED? It's your choice, No wrong answers here. BUT if you use salted butter, don’t add salt to your flour. If you use unsalted, add salt to your pie dough as recipe calls for. SHORTENING OR VEGAN BUTTER. You can swap out real butter anyway, JUST USE the tips above as a GUIDE. Remember COLD.

  6. BLIND BAKE. PLEASE REMEMBER this step! (YES I'M SHOUTING). After your dough has been chilled roll it onto your pie tin, pop it back into the freezer for another 30 min. And then cover it entirely with parchment paper, place it onto a baking sheet, top with 1 1lb dried beans and then bake at 450 for 20 min. Take out cool, with beans on top for 10 min. Then uncover add your filling of choice and bake to recipe. This prevents burning EVERY time. I promise. More links on this method below.

    LAST : EGGWASH. I egg wash after I blind bake. You can use one whisked egg, with milk, without milk, or even nut milk + egg works. If your plant based skip the wash.

Don't forget to have fun! If your pie doesnt turn out the way you wanted, simply pac on the whip cream. I promise no one will notice. xox

apple pie

MORE QUESTIONS SHOOT ME A MESSAGE IN THE FORM BELOW**




Apple Tart | Gluten + Dairy free Recipe | Arizona food photographer Nicole Lee

CARAMEL APPLE TART 12web.jpg

Hello!

Baking is by far one of my guilty pleasures in life. I find myself gravitating towards the kitchen to bake when life seems a bit of a mess, or chaotic. I’ll admit with three children, one growing puppy, and a partner I’m doing life with there’s ALWAYS something going ON.

This past year I’ve been working on Gluten free PIES.My obsession began during last years commercial baking class I was taking. We had pie making as an assignment, we made fruit pies, cream pies, and even learned what BLIND BAKING was. The trickiest was having to make the crosshatch on top of the apple pie, by a miracle, I managed to pull it off!

During class we used gluten flour, which makes the baking process a breeze. Ever since, I’ve been trying to get the ratios just right with gluten free flours, in a dairy and non dairy version. I’ve had a Lot of fails and I’m happy to say this one turned out JUST right.

What I've learned more than ever is to slow down. Enjoy the process, because with these gluten free flours that's what it takes. And If you can be patient with gluten free dough, you’ll be able to be patient with anything going on ...like 3 kids, dog, and your partner you're doing life with :). Feel me?

PS this Apple tart recipe was inspired by Aran Goyaga’s recipe from her new cookbook out called Cannelle et Vanille. Which is beautiful and ever so functional! I put my own spin on the recipe and adapted. The link is below to purchase her book. Thank you Aran.

Now let's make a gluten free Apple Tart, which brings fall right to our doorsteps. Happy BAKING!

xox

-NICOLE

gluten free apple tart recipe fall baking

BAKING TIPS:

    • MAKE THE DOUGH at minimum 30 min ahead of baking. Up to 24 hours in advance in fine too.
    • Don’t preheat the oven until you are ready to bake your pie crust. The kitchen will get too warm, which makes your butter go soft.
    • STICK YOUR BUTTER in the FREEZER before you make the dough. ( about 10 min).
    • Stay calm if your dough crumbles, just stick it in the fridge.
    • Have an ice water bath for your fingertips while making the dough. ( we want our dough to stay cold, and butter so if you dip your fingers in they will stay cold too)

APPLE TART RECIPE | GLUTEN + DAIRY FREE

TOOLS YOU WILL NEED: 9inch aluminum removable bottom tart pan

INGREDIENTS:
PIE DOUGH INGREDIENTS:

  • 2 cups gluten free brown rice flour
  • ½ cup potato starch
  • ½ cup tapioca starch
  • ½ tsp kosher salt
  • 1 cup (8oz) vegan cashew butter (cold cut into cubes)
  • 6-7 Tbsp unsweetened cold ICE WATER
  • 1 cup ice water (for fingertips to dip in while making dough)

DIRECTIONS FOR PIE TART DOUGH:

NOTE: PIE DOUGH MUST BE MADE 30 min AHEAD of time (or day before).

Place your cold cashew butter into the freezer for 10 min while you measure out all of your dry ingredients.

  1. In a large bowl place brown rice flour, potato + tapioca starch, and salt whisk a few times to incorporate. In a seperate cup fill a cup with ice water. Add a few ice cubes to the unsweetened almond milk to keep it cold.

  2. With your hands gently mix the cashew butter and dry ingredients together until grainy. Add your almond milk and mix together until dough forms. Gently knead together ensuring not to over work. If it gets warm pop the bowl into the freezer for a few minutes and then re-work the dough. If it feels wet, add 1 tsp of gf flour to the mix, if feels dry, add 1 tsp of more of cold water.

  3. When the dough forms, cover it with plastic wrap and refrigerate the dough for 30 minutes. When it’s ready to be rolled out dust your work surface with gluten free flour, and roll it out with a rolling pin. If it cracks re-work the dough with your hands a bit. I found if my dough has been too cold it breaks apart, either because I left it in the fridge for too long or didn't add enough water. If you feel it's too cold when you take it out of the fridge, you could wait to roll it out too. Use your best judgement here. The good news is if it messes up you can re-work it and always throw it back in the refrigerator. Now,Make your apples

APPLE CARAMEL FILLING :

INGREDIENTS:

  • 5 large apples ( about 2.5lbs) pie apples, or honeycrisp
  • ½ cup organic cane sugar
  • 1 tblspoon organic raw sugar for dusting top
  • 2 tablespoons vegan butter ( if you aren’t using ANY cow butter make it 3 tblspoons vegan)
  • 1 tablespoon grass fed butter 2 tablespoons apple cider vinegar
  • 2 ½ tablspoons ground cinnamon
  • 1 tsp fresh ground nutmeg
  • 1 teaspoon ground ginger
  • 2 tablespoons lemon juice
  • 1 tablespoon of vanilla extract
  • ½ teaspoon kosher salt
  • 1 tsp maple syrup
  • 1 egg beaten in splash of almond milk (egg wash)
  • 1lb Dried beans or RICE (enough to overfill the pie)
  • 1 tablespoon of organic cornstarch
  • Parchment paper

DIRECTIONS APPLE TART:

TIPS: PREP everything first, measure out all your wet and dry ingredients.

  1. Take out your pie dough and preheat the oven to 450 degrees F. Get a baking sheet ready line with parchment paper.
  2. Prep your apples, peel, core and cut them in medium slices. About 8 slices per apple. Do your best to keep even, but honestly it’s okay if they aren’t. Place them in a bowl and add 2 tablespoons of lemon juice. In a small bowl, whisk together; apple cider vinegar, cinnamon, vanilla, nutmeg, ginger. Leave butter to the side.
  3. Using a large sauté pan place it over the burner, add the ½ cup of cane sugar to the COLD pan. Place the stove on medium- high heat, the sugar should start to melt. Stir around and if the sugar clumps stir around with wooden spoon until it's all combined. Add in the vinegar mixture and vegan ( butter & (grass-fed butter if using). As it bubbles, take off heat for a moment, stir, turn your heat to low and add in the apples. Evenly coat the apples and cook them for 6-8 min. Transfer the apples to heatproof bowl and keep the caramel sauce in the pan. While the apples cool BLIND BAKE your pie dough.

  4. Prep a 9inch aluminum pie/tart tin pan with removable bottom with non stick spray and gf flour. On a clean work surface like a counter or marble bakers sheet prep with gluten free flour. With rolling pin roll out your dough it to a circle.( Make sure your rolling pin has flour on it too). Take dough and press into your pan, evenly. It's also okay if it's not perfect this is a TART. They are meant to be wonky. Prick your tart dough all over with a fork. Place your tart on a baking sheet lined with parchment paper, place another sheet of parchment paper tightly over your tart. Then evenly distribute the dried beans over it. THIS IS called BLIND BAKING. BAKE for 15 min at 425 F.

  5. When you finish blind baking, let sit for 5-10 min with beans over it. Take off the beans, let that crust cool completly before cooking your apples. LOWER YOUR OVEN TO 325F.

  6. Mix in 1 tablespoon of organic corn starch to your apples until dissolved. Put your apples in your tart pan over the crust, take some of the carmel drizzle and pour an even coat on top, along with sprinkles of raw sugar to your liking. Brush the crust with egg wash. Bake for 30-35 more min on 325F or until golden brown. Let cool for 10 min + Serve warm with whipped cream or vanilla ice cream. Or cool completely for the crust to settle.

apple tart recipe gluten free fall baking

ARANS BOOK :

PIE TIN I LOVE:

GLUTEN FREE FLOUR:

SAVERY TOMATO GALETTE RECIPE | GLUTEN + DAIRY FREE | BY NICOLE LEE

Hi Friends,

This summer I’ve been obsessed with experimenting with baking in the kitchen. I’ve also been cooking my way through several cookbooks and having a blast doing it. Not to say there hasn’t been some mishaps but we won’t go into those today. 

Xo

Nicole

galette recipe gluten free tomato

SAVORY TOMATO GALETTE RECIPE | INSPIRED BY RECIPE IN BON APPETIT MAG

HOT TIPS: PIE DOUGH can be made up to 2 hours to 2 days ahead of this recipe. Make Recipe when you have some time, it's great for SUNDAY AFTERNOONS,OR WEEKENDS. If you're pressed for time buy pre-made pie dough. Because we aren’t all bakers and there is nothing wrong with buying PRE-MADE DOUGH.

PIE TART DOUGH INGREDIENTS:

2 cups gluten free brown rice flour
¼ cup potato starch
¼ cup tapioca starch
2 Tbsp coconut sugar
1 tsp kosher salt
1 cup vegan cashew butter (cold cut into cubes)
4 Tbsp unsweetened cold almond milk

PIE DOUGH ADAPTED FROM ARAN GOYOAGA

FILLING INGREDIENTS:

2lbs heirloom tomatoes sliced ¼” thick
3 garlic cloves, thinly sliced
1 bunch of fresh thyme
1 large egg beaten
Good quality extra virgin olive oil
5 oz mixture of finely grated hard cheese combo (Pecorino Romano, manchego, and sharp grass fed cheddar such as dubliner) or any hard cheese that sounds good!
½ lemon zest / 1 squeeze of fresh lemon juice
1 tsp salt
Bunch of fresh basil

OTHER INGREDIENTS: Parchment Paper Non-stick spray 1 large sheet pan

DIRECTIONS FOR PIE TART DOUGH: NOTE: PIE DOUGH MUST BE MADE 1 HOUR AHEAD

  1. Place your cold cashew butter into the freezer for a min while you measure out all of your dry ingredients.

  2. In a large bowl place your dry ingredients. In a seperate cup add a few ice cubes to the unsweetened almond milk to keep it cold.

  3. With your hands gently mix the cashew butter and dry ingredients together until grainy. Add your almond milk and mix together until dough forms. Gently knead together ensuring not to over work. If it feels wet, add 1 tsp of gf flour to the mix, if feels dry add 1 tbsp of more of cold milk.

  4. When the dough forms, pop some plastic wrap over it and refrigerate for min of 1 hour. NO Cheating here!

GALETTE DIRECTIONS:

  1. Preheat oven to 400 degrees f. In a bowl, place your salt and pick off about 1 tsp thyme. With your fingers take your 1 tsp salt and combine with thyme to make a paste. Then add garlic and mix with figures more. Add in your tomatoes and toss together. Let sit for 5 min, while the tomatoes release some liquid.
  2. Drain the tomatoes with strainer, and lay flat onto paper towel.
  3. Grab your dough, unwrap.
  4. Get a large sheet pan and spray with nonstick spray.
  5. Measure out parchment paper to fit your sheet pan, place on COUNTER (not on pan). Lightly dust with flour. Place another sheet of parchment paper over the dough and GENTLY roll out into a round shape. If it falls apart (stay calm) and gently sprinkle water or almond milk over the dough until it combines. It should be easy to roll out, but still be gentle.IT DOESN’T HAVE TO BE PERFECT. WONKY IS OKAY, THAT'S why they call it a galette!!
  6. When it looks even in shape place your finely grated cheese in the middle leaving 1 ½ inch of dough border.
  7. Add your tomatoes and garlic mixture over cheese. Bring the edges of the dough over the filling using your parchment paper to guide it over. NOTE: SINCE this is GLUTEN FREE you have to be EXTRA GENTLE, pretend you are handling a newborn baby!
  8. Crack your egg, and whisk with fork in bowl, blend in 1 tsp flaky salt. With a brush wash it over the edges of the dough (not tomatoes). Then POP in FREEZER for 5-10 min. (Basically depending on how patient you are!) After it’s done, take a bunch of fresh thyme and place in the middle of galette or on the edge of the baking sheet.
  9. Bake on bottom rack for 55-60 minutes until golden. Rotating 1 time.
  10. When finished, enjoy with a drizzle of olive oil, fresh basil and grated lemon zest!

ENJOY and HAPPY baking ANY QUESTIONS feel free to send me a message!

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