I love quiches, they are filling and tasty. Just like in a pizza, you can pretty much throw in anything in it and it will taste good. Now, this recipe is quite simple and contains few ingredients. The trickiest part is to make a gluten free/egg free pie crust.
Low histamine butternut squash quiche
- For the pie crust:
- 2 cups Rice flour
- 1/4 cup Cornstarch
- 1/2 cup Softened butter
- 1/4 cup Butternutsquash puree
- 3-4 tbsp ice-cold water
- Filling ingredients :
- 1/2 Butternut squash
- 1 cup Vegetable milk of your choice
- 1 cup Coconut cream
- 1/3 cup Cornstarch
- Olive oil
- 1 Onion
- 2 Cloves garlic
- 1 Pinch of ginger
Preheat the oven to 350°F. Peel the butternut, remove seeds and cut into small chunks. Set aside 6/8 squash chunks.
Spread the rest of the squash on a baking sheet and season with olive oil and a little bit of ginger.
Bake in oven for 20 min or until brown and soft. Meanwhile, finely chop the onion and garlic. Put the 6/8 squash chunks you set aside in the microwave in a bowl with a little bit of water. Cover with plastic wrap and microwave for 5 minutes or until squash is tender. We use the microwave to save time so we can start preparing our crust that require a little bit of mashed squash. If we put all the squash in the oven, we have to wait 20 min until it’s baked to start preparing our crust. After your microwave squash is cooked, smash it into puree with a fork.
In a large bowl, mix together the rice flour, cornstarch and a pinch of salt. Add the softened butter and the squash puree. Add water little by little.Mix well with your hands to make a dough.
Place your dough on a baking sheet and roll the dough until you get a circle about ⅛ inch thick.
Remove the butternut squash from the oven and let it cool on the baking sheet.
Place your pie crust with the baking sheet in a pie plate and bake in the oven for 10 minutes. Meanwhile, whisk together in a bowl milk, coconut cream, cornstarch, garlic and onion. Mash your butternut squash in a plate with a fork and add to the mixture in the bowl. Stir and blend.
Remove crust from the oven and pour the final mixture into the crust. Place in oven and bake for 40 min or until golden.
Serve and enjoy !
Benefits/Side notes :
Butternut squash is anti-histamine and anti-inflammatory
Onions : anti-histamine and anti-inflammatory
Garlic : highly anti-inflammatory
Ginger : antihistamine, nausea inhibitor and anti-inflammatory.