Crustless Gluten Free Thai Massman Curry Quiche Recipes

CRUSTLESS VEGETABLE QUICHE (GLUTEN-FREE OPTION)

Steps:

• Preheat oven to 180°C Grease a medium sized round quiche or pie dish.
• Mix all ingredients together and pour into the quiche dish.
• Cook for 45 minutes in the oven, or until the eggs have cooked through- will depend a little on your oven and the size of the dish used.

GLUTEN-FREE QUICHE WITH RICE AND LENTILS

Steps:

• In a medium sized bowl, combine cooked rice, melted butter, and one slightly beaten egg. Pour into a buttered 9-inch pie plate, pressing against the sides and bottom to form a crust.
• In frying pan, slowing carmelize sliced onion over low heat. Add peppers for last 5 min of cooking.
• Sprinkle one-half of the grated cheese on the bottom of the rice crust. Layer the vegetables and lentils on the cheese. Sprinkle the rest of the cheese over the vegetables. Sprinkle with chopped parsley.
• Combine eggs, milk, salt and pepper in a small bowl and carefully pour over the quiche filling.
• Bake in a 400-degree oven for 30 minutes. Let quiche stand for 5 minutes before serving.

CRUSTLESS GLUTEN-FREE THAI MASSMAN CURRY QUICHE

Steps:

• Preheat oven to 200°C (~400F).
• Peel sweet potato and cut into desired pieces; toss with olive oil, salt and pepper.
• Hint and Tip.
• I "know" it is a very American thing to do re "Shake and Bake", but found it was HEAPS easier to place the sweet potato pieces in a Ziploc and "fully coat" the sweet potato with oil, salt and pepper.
• Feel free to substitute other spices on the sweet potato.
• Spread coated sweet potato on a flat tray and bake for about 15 minutes or until soft; remove from oven; set aside.
• NOTE.
• My sweet potato was "lovely and gold brown" at exactly the 15 minute mark.
• Cut capsicum into small diced pieces; in fry pan, saute for about 5 minutes until slightly soft; set aside; "slightly" cool.
• PERSONAL NOTE.
• I thought the capsicum would be nice sauteed in a non stick pan for about 5 minutes, until JUST turning light brown and becoming slightly soft.
• In a blender, combine corn kernels, AYAM Gluten Free Certified Organic Coconut Milk, and Gluten free AYAM Thai Massaman Curry Paste.
• Stir in cheese into the mixture and pour into a fluted pie pan (or whatever pie pan you choose); add cooked vegetable then stir "slightly" so some vegetables "sink" and some vegetables are still "floating" ;-).
• NOTE.
• Can use baking paper or Gluten Free Oil Spray so quiche does not stick.
• Bake for 35-40 minutes until quiche is firm.
• Remove and allow to cool before removing from you quiche pan.
• Hint and Tip.
• If the top starts to get "too brown", cover with al foil and continue baking until done.