One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
GF / DF Quiche Courgette
Several weeks back, I discovered a wonderful gluten-free chef based in New York. Wassem Moarsi has run the gluten-free & vegan Sensible Bakery in New York for over 20 years. Generously, he has also created a website called Wassem Bakes, where he shares tips and recipes.
Tart Crust
The crust for this Quiche recipe is Wassem’s 3-ingredient pie crust, that I made without the sugar. It worked wonderfully, and you can make the crust a day ahead so as to break up the tasks.
Ingredients for the filling
- Courgettes of different colours (or not. Your call.)
- 2 Tbsp mustard
- 8 eggs
- salt & seasonings to taste (I used basic herbes de provence from my garden)
- Preheat the oven to 400*F.
- Follow the directions to make a Waseem bakes crust
- Using a vegetable peeler, peel long, thin lengthwise strips off of your courgettes
- Paint a thin layer of mustard all across the tart shell
- Roll each strip of courgette into a curl. Place curls on their sides, all over the crust, alternating colours as desired.
- Beat eggs in a small bowl and season with salt
- Pour ever so gently over the courgette curls, so as not to knock them over.
- Top with herbs and bake 20-30 minues at 300*F, until completely set and fluffy.
- Serve hot… perhaps with a side salad for even more colour.
On completion of cooking school in 2018,
Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In the kitchen of her 18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet. Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »