Crunchy crust.

In my adventure into the gluten-free diet, I came across this delicious quiche. I like my quiche and pie crust very crunchy and the gluten-free flour (that is actually a mix of others flours such as rice flour,tapioca starch, corn starch, and/or potato starch) is naturally drier than wheat flour, giving this recipe a perfect crunchiness!

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IMG_2742.JPGI made double dough,

IMG_2746.JPGand I used cherry tomatoes and asparagus for one quiche and mushroom for the other one…

IMG_2750.JPGalso I used fresh shredded Swiss cheese.

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