Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Crust For A Quiche

Lexis

Recommended Posts

Lexis Explorer
Lexis
Posted

I would like to make a quiche, but I dont know any crust recipes, if anyone has any good recipes that be great!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Guhlia Rising Star
Guhlia
Posted

I don't have a crust recipe, but... I normally make mine crustless. They're lower cal/fat that way and I think they're much yummier.

jkmunchkin Rising Star
jkmunchkin
Posted

I haven't tried it but the pie crust from the Gluten Free Pantry seems to be a favorite on here.

Nantzie Collaborator
Nantzie
Posted

I tried the gluten-free Pantry Pie Crust and was thinking that it would be a good crust for a quiche. I haven't ventured into recipes and am just trying mixes right now, so I don't have any advice on recipes.

SueC Explorer
SueC
Posted

A bag of shredded simply potatoes topped with a stick of butter is a really good crust. Put the potatoes in a deep dish, cover with melted butter and bake for 20 nminutes. Then add egg mixture and bake until done.

Lisa Mentor
Lisa
Posted

I always thought that quiche was better without the crust. :)

lonewolf Collaborator
lonewolf
Posted

I use my old pie crust recipe, with a few modifications. No one complains about the taste at all and it has a good texture - just not quite as flaky as with poison white wheat flour. I've made chicken pot pie, berry pies and apple pie with it, as well as just sprinkling cinnamon sugar on and baking it flat. I'm sure it would work for quiche.

Crust for one 9" pie shell:

1 C gluten-free flour mix*

1/4 tsp xanthan gum

1/2 tsp Ener-G Egg Replacer (can leave this out)

1/2 C Butter

1/4 C VERY cold water

Sift flour, xanthan gum and egg replacer together. Cut butter into flour with pastry cutter until it resembles coarse sand. Add cold water and stir well until it forms a ball. It might be a little sticky. You might want to refrigerate it at this point for 10-15 minutes. Roll out onto a well-floured board. Very carefully pick up and put into pie pan.

*I use 3 C brown rice flour, 1 C potato starch, 1/2 C tapioca starch and 2-1/2 tsp xanthan gum, sifted together 3 times. Store in the refrigerator.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Lexis Explorer
Lexis
Posted
  • Author

If I make a crustless quiche can I just pour the egg mmixture into greased large muffin tins?

Kris G Newbie
Kris G
Posted
:) Hi my name is Kris. I just made a quiche for dinner yesterday and I used the Gluten Free Pantry Quick Mix. Take 2 cups of the mix and 3/4 cup water. Mix together and spread in a greased pie plate, then brush with mustard. Before my husband was diagnosed I used to make the crust with Bisquick. He said it tasted great and he couldn't tell the difference. Give it a try!
prinsessa Contributor
prinsessa
Posted
I would like to make a quiche, but I dont know any crust recipes, if anyone has any good recipes that be great!

I had a quiche that was made with sliced potatoes as a crust. It was pretty good. I'm not too crazy about quiche anyway though.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,902
    • Most Online (within 30 mins)
      7,748
    Patty6133
    Newest Member
    Patty6133
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.