It’s Saturday morning and I am looking through one of my cookbooks for an inspiration when I see a recipe for a quiche with zucchini and goat cheese in Eric Kayser’s Sweet and Savory Tarts cookbook. The recipe actually calls for pine nuts, but I decided to omit them since they are quite expensive and not always easy to find.
In all my years of baking gluten-free I have developed a recipe for pie crust which uses eggs. I found that the classic pâte brisée, a French rendition of our American pie or tart pastry, doesn’t keep its flakiness when I use my gluten-free flour mix; it remains quite pasty white. I adapted King Arthur Flour’s original recipe for a gluten-free pie crust, using my flour mix. When I make pie crust, I use a recipe for 2 double crusts and then freeze what I don’t use. The dough can stay in the freezer for up to three months.