Crispy Potato Cake (Galette De Pomme De Terre)

Crispy Potato Cake (Galette De Pomme De Terre)

Crispy Potato Cake (Galette De Pomme De Terre)

I made this delicious dish a long time ago and wanted to make it again many times, but I couldn’t find the recipe. (I didn’t trust myself to make it from memory). When I finally organized cut-outs from newspapers, chicken-scratched napkins, and a ton of loose recipes, I found it.  Yay!  It takes some patience, but it’s worth it.

Happy cooking, hon.

Layer potatoes in a spiral.

Slowly cook potatoes until well browned.

  Ingredients:

2 pounds (about 3 medium) potatoes, peeled and sliced very thinly

1 Tablespoon olive oil, or as needed

Freshly ground nutmeg

Freshly ground black pepper

1 Tablespoon minced fresh parsley

1 Tablespoon minced garlic

Salt

Fresh thyme leaves for garnish (optional)

Directions:

  1. Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil with and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make second layer.
  2. Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
  3. Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
  4. Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.

Yield: 4 servings.

Source: “A Culinary Journey in Gascony” by Kate Hill

 

 

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Italian Stew with Winter Squash and Chickpeas

Italian Stew with Winter Squash and Chickpeas

Italian Stew with Winter Squash and Chickpeas

Winter puts me in the mood for hearty soups, and this one is practically a meal. Serve it as a soup or over quinoa, brown rice or polenta. Yum.

Happy cooking and stay warm, hon!

ITALIAN STEW with WINTER SQAUSH and CHICKPEAS

3 cups chopped onions

1 1/2 teaspoons salt

2 Tablespoons olive oil

6 garlic cloves, minced or pressed

1/2 teaspoon ground Coriander

1/2 teaspoon dried Thyme

1/4 teaspoon ground black pepper

2 cups water

2 cups diced peeled butternut squash (I substituted yellow squash)

1 15-ounce can chickpeas, drained

1 28-ounce can diced tomatoes

1 cup diced carrots

1/2 cup diced bell peppers (optional)

5 cups chopped kale (see note)

1 Tablespoon chopped fresh basil

2 teaspoons red wine vinegar

Directions:

  1. In a soup pot on medium-high heat, cook the onions and salt in the oil, stirring often, until very soft and beginning to caramelize, 12 to 15 minutes.
  2. Add the garlic, coriander, thyme, and black pepper and stir for a minute. Stir in the water, squash, chickpeas, tomatoes, carrots, and bell peppers. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 15 minutes.
  3. Stir in the kale, cover, and simmer for 5 to 10 minutes, until the greens are tender but still bright green. Stir in the basil and vinegar.

Note: About 1 pound of kale will yield 5 cups sorted (discard yellow or wilted leaves and large center stems), stemmed, and chopped kale.

Yield: 4 to 6 servings or about 8 cups

Time for Pie (Gluten Free Dough)

Gluten Free Baking cookbook by Michael McCamley.

Gluten Free Baking cookbook by Michael McCamley.

Inspiration Photo.

Inspiration Photo.

Do you need a good gluten free dough recipe? 

This gluten free pastry dough recipe can be used for pie, quiche or other baked goods.  In this post, you’ll find ingredients and directions for making an Apple Pie as well as a link to a How To video I posted on You Tube.

Raw gluten free pastry dough doesn’t have the same sweet, buttery scent of regular dough but, once baked, the crust is flaky and delicious. Trust me, when this is served, there are no leftovers!

Happy baking, hon.

My Gluten Free Apple Pie.

My Gluten Free Apple Pie.

Click HERE to watch–Ta Dah!–my second, and short, How To Video.

Gluten Free Pastry Dough Ingredients

3 2/3 cups gluten-free flour, plus extra for dusting

1/2 teaspoon xanthan gum

1/3 cup confectioners’ sugar

1 stick butter, plus extra for greasing (I used Crisco vegetable shortening.)

1/2 cup milk (I used almond milk)

Apple Pie Filling Ingredients

6 cups apple slices (I use a combination of Granny Smith and other varieties)

3/4 cup sugar

2 teaspoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

approximately 1 Tablespoon flour

dash salt

1 egg, beaten (used to brush on top of crust before baking)

Directions:

1.  Preheat oven to 350 degress F.

2.  Combine apples, sugar, lemon juice, salt and spices.  This mixture will give off a lot of liquid so use a slotted spoon when spooning into pie crust, allowing you to spoon the apple mixture without the excess liquid.

3.  To make the pastry dough, combine the flour, xanthan gum, and confectioner’s sugar in a large bowl. Rub in the butter (or vegetable shortening) with your fingertips until the mixture resembles fine bread crumbs. Add the egg and milk (or almond milk) and combine to make the dough. Wrap in plastic wrap and chill in the refrigerator for 20 minutes.

4.  On a gluten free floured surface, divide the dough in two and roll each piece out to form a large circle*–one to line the pie plate and one to go on top of the pie. Line the pie plate with one of the pasty circles and add the apple filling.

5.  Add the second pastry circle as a lid and, using a fork, crimp the edges of the pasty all the way around. Pierce the pie in the middle a couple of times to let out steam during baking.

6.  Brush the top of the pie with beaten egg and sprinkle with sugar. Bake for 35-40 minutes, until golden.

Serves 8

*I rolled out the dough by a)pressing dough ball down to flatten it, b)sandwiching dough between two pieces of wax paper, then c)rolling the rolling pin on top of the wax paper.  (Demo can be seen in the video.) If the dough sticks to the wax paper, you can spray the wax paper with non-stick spray.

**You can make this pie ahead and freeze it.  Let pie cool completely before wrapping in saran wrap and aluminum foil.  A couple of days before serving, defrost at room temperature.

Serving options:

Serve warm–after removing from oven, let cool about 20 minutes.

Serve room temperature–cool completely.

Rewarm defrosted pie– warm in a preheated 250- 275 degrees F oven, uncovered, until desired temperature.

DIY Raincoat Crisps, Rosemary Raisin Pecan Crisps

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I had never heard of Raincoast Crisps until a friend served her homemade crisps with cheese as appetizers. I couldn’t stop eating them!  Thekitchn describes them perfectly.

“These crackers are thin, crispy, and packed with flavor. The raisins add their chewy texture and sweetness, while the nuts and seeds give the crackers substance. The fresh rosemary gives a breath of pine-y goodness to every bite, just like in the original crackers.”

Rosemary Raisin Pecan Crisps

Ingredients

2 cups all-purpose flour (to make these gluten-free, substitute with gluten-free flour or rice flour)

2 teaspoons baking soda

½ teaspoon salt

2 cups buttermilk (to make these gluten-free or non-dairy, substitute with 1 ¾ cups almond milk)

¼ cup brown sugar

¼ cup honey

1 cup raisins

½ cup chopped pecans

½ cup roasted pumpkin seeds (optional)

¼ cup sesame seeds1/4 cup flax seed (ground)

1 Tablespoon fresh rosemary (I used dried rosemary)

Directions

Preheat oven to 350 degree F.

  1. In a large bowl, stir together flour, baking soda and salt.
  2. Add buttermilk, brown sugar and honey and stir a few strokes.
  3. Add raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary. Stir until blended.
  4. Spray two 8 x 4 inch loaf pans with non-stick spray, then pour batter into two pans. Bake for about 35 minutes, until golden and springy to the touch. Remove pans and cool on a wire rack.
  5. The cooler the bread, the easier it is to slice really thin. When ready to continue baking, preheat oven to 300 degrees F. Slice loaves as thin as possible and place slices in a single layer on an ungreased cookie sheet. (Tip. One loaf can be sliced and baked, and the other can be frozen to be slice and baked at another time.) Bake for about 15 minutes, then flip over and bake another 10 minutes, until crisp and deep golden.

Yield. About 8 dozen crackers.

Source: Dinner With Julie

Tips from  thekitchn

–freeze loaves before slicing in order to get the thinnest crackers

–bake loaves in mini-loaf pans for the perfect cracker shape

–double quantity of rosemary if you love the rosemary taste

–replace half of all-purpose flour with whole wheat flour

–plump up raisins before mixing them into batter if you want them to stand out more in finished cracker

 

Chocolate Meringues

Chocolate Meringues

Chocolate Meringues

1. Gather ingredients.

1. Gather ingredients.

2. Beat egg whites until they peak softly.

2. Beat egg whites until they peak softly.

 

 

 

 

 

 

 

3. After adding sugar and beating until stiff, fold in chopped chocolate.

3. After adding sugar and beating until stiff, fold in chopped chocolate.

Drop tablespoons of meringue mixture onto cookie sheets.

4. Drop tablespoons of meringue mixture onto cookie sheets.

 

 

 

 

 

 

 

Ready to eat. Sweet!

Ready to eat. Sweet!

Satisfy your sweet tooth!

I should make meringues more often because they are quick and easy, not to mention light and sweet. Even though I chose this recipe as a complement to other Kosher-for-Passover Seder desserts, meringues would work any time of year. At a recent fundraiser Hubby and I attended, gourmet-flavored meringues wrapped and ribboned were handed out as favors. Hmm, I think I’ll file that under party ideas.

Happy baking, hon!

Chocolate Meringues

Ingredients:

4 egg whites

1 cup sugar

1/4 cup chopped semisweet or bittersweet chocolate (I chopped semisweet parve chocolate chips in a food processor.)

Directions:

  1. Preheat oven to 225 degrees F. Line 2 cookie sheets with parchment paper or aluminum foil. Coat lightly with nonstick vegetable spray.
  2. In a large bowl, beat egg whites until they peak softly.
  3. Add sugar gradually, 2 tablespoons at a time, and continue beating until stiff, glossy peaks form. Fold in chopped chocolate.
  4. Drop tablespoons of meringue onto prepared cookie sheets or press through a pastry bag with a large star nozzle.
  5. Bake in preheated oven for 1 hour. Turn oven off and leave meringues inside without opening door for 3 to 4 hours, or overnight, to dry completely.
  6. Store in airtight container in a cool, dry place. Do not refrigerate.

Yield: 25 – 30 meringues

Source:  Everyday Cooking for the Jewish Home by Ethel G. Hofman

Related Post: Lemon Meringues

Roasted Cauliflower

IMG_7844

Brown cut-up cauliflower in olive oil over medium .heat

Brown cut-up cauliflower in olive oil over medium heat.

Mix browned cauliflower with spices.

Mix browned cauliflower with spices.

 

 

 

 

 

_________________________________________________________________________

Spread cauliflower on a greased baking pan.

Spread cauliflower on a greased baking pan. 

Bake at 400 degrees F, uncovered, for approx. 20 minutes, until top is golden. Serve.

Bake at 400 degrees F, uncovered, for approx. 20 minutes, until top is golden. Serve.

________________________________________________________________________

Roasted Cauliflower–Easy, Delicious and Healthy.

I used the recipe from David Tanis’ City Kitchen column* as guidance, and then altered the spices. Tanis baked his cauliflower with pre-cooked rigatoni and added cheese for a main dish. Click Rigatoni and Cauliflower Al Forno to see the his recipe. I’ll definitely be making this side dish again.

Happy cooking, hon.

Ingredients:

–1 cauliflower

–olive oil

–1 or 2 garlic cloves, minced

–salt, pepper, thyme, about 1 to 2 Tablespoons chopped cilantro or any spices you think will go well with cauliflower

Directions:

  1.  Preheat oven to 400 degrees F.
  2. Cut cauliflower in half from top to bottom, cut out tough core, stem and extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices.
  3. Put 3 Tablespoons olive oil in skillet over high heat. Brown cauliflower for about 2 minutes, then turn pieces over to brown other side. Cook for about 2 minutes, or until cauliflower is easily pierced with a fork. Some pieces won’t be brown.  Season with salt and pepper and stir to coat.’
  4. Put cauliflower in a mixing bowl. Add cilantro, garlic and thyme.
  5. Spray a foil-lined baking sheet.
  6. Spread cauliflower evenly on the baking sheet.
  7. Bake, uncovered, for approximately 20 -30 minutes, until top is crisp and golden.

*Source:  City Kitchen column in The New York Times

Homemade Potato Chips

Homemade Potato Chips.

Homemade Potato Chips.

Grilling Season’s Here!

I don’t like potato chips. Plain, I mean. If they’re covered in sour cream & onion or salt & vinegar flavoring, then I could munch away until I practically pay someone to remove them from my sight! So, I have no idea why homemade potato chips entered my “dinner brain” and wouldn’t go away until I made them.  These were delicious! For those friends of mine (you know who  you are) worried about cooking in oil/”it’s not good for you”/”why would I promote these as healthy,” CHILLAX!

I promise not to make these more than a few times the whole summer.

The only flavoring on these is a bit of salt.

I believe when a recipe has less ingredients than fingers on a hand, and those ingredients are not made of chemicals, then the result can be called healthy or a healthy alternative.

So there!

1.  Peel potatoes and set up food processor with slicing disk.

1. Peel potatoes and set up food processor with slicing disk.

 

2.  Slice potatoes.

2. Slice potatoes.

 

 

 

 

 

3.  Add potato slices to preheated olive oil.

3. Add potato slices to preheated olive oil.

4.  Fry potato slices until golden.  Drain on paper towels after removing from frying pan.

4. Fry potato slices until golden. Drain on paper towels after removing from frying pan.

 

 

 

 

 

 

Serve.

Serve.

Homemade Potato Chips

Ingredients:

Potatoes–I used Russet potatoes, quantity depends on how many people you are serving and size of potatoes, I used 4 medium potatoes for 3 people.

Olive Oil–for frying, the oil was so clean that I collected it to use again.

Salt–to taste

Other Spices–optional

Directions:

1.  Peel potatoes and slice in a food processor.

2.  Heat olive oil in pan until its hot.

3.  Fry potatoes in oil until golden brown, turning to cook both sides.

4.  Drain on paper towels and sprinkle salt to taste.  (If using other spices, sprinkle now.)

5.  Serve and enjoy!

Delicious Fish Dish (and Tartar Sauce)

Baked Cod with Steamed Green Beans.

Baked Cod with Steamed Green Beans.

We recently had dinner at Chez Oskar in Fort Greene, Brooklyn. I ordered fluke baked with rice and veggies in parchment paper. The dish was so delicious, I tried to replicate it at home. Hon, this is a fly-by-the-seat-of-my-pants recipe, which means there aren’t exact measurements. The good news:  you don’t need exact quantities to make this healthy Delicious Fish Dish.

Happy cooking!

Step 1.  Wash fish and pat dry.

1. Wash fish and pat dry.

2.  Gather ingredients:  rice, sauteed veggies, spices, parchment paper.

2. Gather ingredients: rice, sauteed veggies, spices, parchment paper.

 

 

 

 

 

 

3. Line glass baking dish with large pieced of parchment paper. Spread rice and veggies on top.

3. Line glass baking dish with large piece of parchment paper. Spread rice and veggies on top.

4. Lay fish on top of rice and veggies.

4. Lay fish on top of rice and veggies.

 

 

 

 

 

 

5. Add a bit of butter, a few capfuls of lemon juice, maybe some white wine and parsley.

5. Add a bit of butter, a few capfuls of lemon juice, maybe some white wine and parsley.

6. Wrap fish in parchment paper.  Bake

6. Wrap fish in parchment paper. Bake.

7. Carefully open parchment, allowing steam to escape.

7. Carefully open parchment paper, allowing steam to escape.

Serve fish directly from parchment paper.

8. Serve fish directly from parchment paper.

Delicious Fish Dish

Ingredients:

Fish Fillet–I used a little under 2 pounds of cod in the dish above.  I might try this with tilapia and sea bass, but I’m not sure about flounder or sole which are much thinner.

Rice and Veggies–Cooked rice and steamed or sauteed vegetables. (any rice and whatever veggies you think will go with the fish)

Spices–salt, pepper, ground Sage, Herbs de Provence, parsley or spices you like.

Lemon Juice, Butter and White Wine–I didn’t use white wine in the dish above, but next time I will.

Parchment Paper–enough to wrap fish in

Directions:

Pre-heat oven to 400 degrees F.  (Start at 400 degrees if fish is thick, like cod, tilapia or sea bass, lowering to 350 after about 15 minutes. If fish is thin, bake at 350 degrees F the whole time.)

1.  Pre-cook rice, and steam or saute vegetables.

2.  Wash fish fillet and pat dry.

3.  Line a glass baking pan with parchment paper, making sure the piece you use is big enough to fold over the fish.

4.  Spread rice and veggies on top of parchment paper, sprinkling with desired spices.

5.  Lay fish over rice and veggies.  Sprinkle remaining spices, small scoops of butter (about 1-2 teaspoons a scoop), a few capfuls of lemon juice, and white wine (maybe 1/4 to 1/2 cup) on top of fish.

6.  Fold parchment paper up and over fish lengthwise, then fold ends.

7.  Bake at 400 degrees F for 15 minutes.  Lower oven to 350 degrees F and bake for about another 20 to 25 minutes.  Check fish for done-ness and bake longer if necessary.

8.  When done baking, open parchment paper carefully to let steam escape.  Fish will be very hot. Serve directly from parchment paper.

Note:  I started cod at 400 degrees because it’s thick. If you use a thinner fish, then I recommend baking it at 350 degrees F the whole time.)

Tartar Sauce

Here’s how I make quick and easy Tartar Sauce:

Combine approximately 4 Tablespoons of mayonnaise with  2-3 Tablespoons relish, Sprinkle paprika.  Mix and serve.  (Yield–about 2)

 

 

 

Gluten Free Pie Crust (Recipe and Video)

Gluten Free Baking cookbook by Michael McCamley.

Gluten Free Baking cookbook by Michael McCamley.

Inspiration Photo.

Inspiration Photo.

One of my daughters is gluten free, but she loves pie and quiche. I’ve found a great recipe for pastry dough. It’s tasty. Really!

The odd thing about baking gluten free desserts is that the ingredients smell completely different than baked goods made with flour. Before baking, the gluten free pastry dough doesn’t have the same sweet, buttery scent of regular dough but, once baked, the crust is flaky and delicious.

This recipe for Gluten Free Pastry Dough can be used for pie, quiche or other baked goods.  I included the ingredients and directions for Apple Pie.

 Happy baking, hon.  And Happy Holidays!

My Gluten Free Apple Pie.

My Gluten Free Apple Pie.

Click HERE to watch–Ta Dah!–my second, and short, How To Video.

Gluten Free Pastry Dough

3 2/3 cups gluten-free flour, plus extra for dusting

1/2 teaspoon xanthan gum

1/3 cup confectioners’ sugar

1 stick butter, plus extra for greasing (I used Crisco vegetable shortening.)

1/2 cup milk (I used almond milk)

Apple Pie Filling

6 cups apple slices (I use a combination of Granny Smith and other varieties)

3/4 cup sugar

2 teaspoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

approximately 1 Tablespoon flour

dash salt

1 egg, beaten (used to brush on top of crust before baking)

Directions:

1.  Preheat oven to 350 degress F.

2.  Combine apples, sugar, lemon juice, salt and spices.  This mixture will give off a lot of liquid so use a slotted spoon when spooning into pie crust, allowing you to spoon the apple mixture without the excess liquid.

3.  To make the pastry dough, combine the flour, xanthan gum, and confectioner’s sugar in a large bowl. Rub in the butter (or vegetable shortening) with your fingertips until the mixture resembles fine bread crumbs. Add the egg and milk (or almond milk) and combine to make the dough. Wrap in plastic wrap and chill in the refrigerator for 20 minutes.

4.  On a gluten free floured surface, divide the dough in two and roll each piece out to form a large circle*–one to line the pie plate and one to go on top of the pie. Line the pie plate with one of the pasty circles and add the apple filling.

5.  Add the second pastry circle as a lid and, using a fork, crimp the edges of the pasty all the way around. Pierce the pie in the middle a couple of times to let out steam during baking.

6.  Brush the top of the pie with beaten egg and sprinkle with sugar. Bake for 35-40 minutes, until golden.

Serves 8

*I rolled out the dough by a)pressing dough ball down to flatten it, b)sandwiching dough between two pieces of wax paper, then c)rolling the rolling pin on top of the wax paper.  (Demo can be seen in the video.) If the dough sticks to the wax paper, you can spray the wax paper with non-stick spray.

**You can make this pie ahead and freeze it.  Let pie cool completely before wrapping in saran wrap and aluminum foil.  A couple of days before serving, defrost at room temperature.

Serving options:

Serve warm–after removing from oven, let cool about 20 minutes.

Serve room temperature–cool completely.

Rewarm defrosted pie– warm in a preheated 250- 275 degrees F oven, uncovered, until desired temperature.

Gluten Free Spinach Tomato Cheddar Quiche

IMG_5494

Call me a quiche snob!

I can’t bring myself to buy quiches that have 25 plus ingredients, many of them unpronounceable. Sure, I eat my share of processed food. But why buy something when a) the recipe is easy to follow, b) all the ingredients are familiar, and c) the homemade version is healthy and delicious? Plus, quiches freeze well. I’m always happy to pull one of out of the freezer, add some salad and/or soup and call it a meal.

One of my daughters is gluten free so this was my first attempt at making gluten free pastry dough. It was definitely more work than making regular pastry dough, which is a cinch if you have a food processor. I was surprised how well the gluten free dough held its shape. If you want the recipe for regular pastry dough, click here and you’ll link to a previous post,  Broccoli Cheddar Quiche.

Happy cooking, hon!

Gathering Ingredients

Gathering ingredients.

Dried beans weigh pastry dough down while bakes for 10 minutes.

Dried beans weigh pastry dough down it while bakes for 10 minutes.

Shredded cheddar and steamed spinach.

Shredded cheddar and steamed spinach.

Steamed spinach and chopped tomato.

Steamed spinach and chopped tomato.

 

 

 

 

 

Ready to go in the oven.

Ready to go in the oven.

Gluten Free Spinach Tomato Cheddar Quiche ready to eat.

Gluten Free Spinach Tomato Cheddar Quiche ready to eat.

GLUTEN FREE PASTRY DOUGH (single crust)

Ingredients:

1 3/4 cups gluten-free all-purpose flour, plus extra for dusting

1/2 teaspoon xanthan gum

1/2 teaspoon salt

1 stick butter, plus extra for greasing

1 egg, beaten

1/4 cup water

pie weights or dried beans (I bought a bag of navy beans, these can be used again after weighing down dough in oven.)

Directions:

1.  Grease a deep 9-inch tart or pie pan.

2.  To make pastry dough, place the flour, xanthan gum, and salt into a bowl. Add the butter and rub in with your fingertips until it resembles fine bread crumbs.

3.  Make a well in the center of the mixture and add the egg and a little water. Using your hands, mix in the dry ingredients to form a dough. Invert it onto a gluten free floured surface and knead well. Wrap it in plastic wrap and chill in the refrigerator for 20-30 minutes.

4.  Roll out the dough and use it to line the prepared tart pan. Place in the freezer for 20 minutes. Preheat the oven to 350 degrees F.

5.  Remove the dough from the freezer, line with parchment paper, fill with pie weights or dried beans, and bake in preheated oven for 10 minutes. Remove parchment paper and weights and let the pastry cool slightly before adding filling.

SPINACH TOMATO CHEDDAR QUICHE FILLING

Ingredients:

10 oz. shredded Cheddar cheese

2 Tbsp. flour

1 (10 oz.) pkg frozen spinach, steamed

1 medium tomato, cut into chunks

3 eggs, beaten

¼ to ½ cup half & half or a little milk

Dash of pepper and dash or two of nutmeg

Directions:

1.  In a large bowl, toss cheese and flour together.

2.  Cook spinach according to directions; drain well.

3.  Add spinach and tomato to cheese.  Add eggs to spinach/tomato/cheese mixture.  Add half & half (or milk).  Add pepper and nutmeg; stir.  Mix well.

4.  Pour into piecrust.  Sprinkle nutmeg on top.

5.  Bake 45 to 50 minutes until golden brown.  (Hint: If crust is browning and middle of quiche isn’t set, use a pie rim cover or tin foil to cover perimeter of crust until quiche is done.)

Serves 6 to 8.

*Source for gluten free pastry dough:  Gluten Free Baking by Michael McCamley