Yield: Yields one 9-inch quiche crust
This recipe makes a wonderful pastry crust that can be used with any quiche or pie recipe. When making a gluten-free crust, I like to use a combination of butter and shortening because it gives the crust a rich flavor and a nice flaky texture, but you may use all butter, if you prefer. The touch of baking powder in the dough also helps create a light, tender crust.
This recipe is excerpted from Gluten-Free Breakfast, Brunch & Beyond.
Cheese Quiche Crust: For a savory crust with a light, tangy cheese flavor, stir 1⁄3 cup of freshly grated Parmesan cheese into the flour mixture before cutting in the butter and shortening. You may need to add a little extra water to the crust.
Herb Quiche Crust: For a savory crust, stir 1-1⁄2 tsp. of very finely minced fresh herbs into the flour mixture before cutting in the butter and shortening. Fresh thyme, rosemary, parsley, or a combination of herbs are all good choices.
Recipe from Gluten-Free Breakfast, Brunch & Beyond.
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