Quiche

After a day of driving around in the pouring rain, my mom and I made a GDF quiche. I have the Bob's Red Mill All Purpose GF Flour a friend gave me. I hate that stuff. I bought it once to make cookies with. Who the heck turns beans into flour and then puts it in sweets. I swear I'm the only one who can taste it (my gluten friends can't.) I figured it would be fine the crust because it's thin and a fraction of the dish. It did turn out well. And I will probably just use the flour for this from now on.

Crust

1-1/2 c. Gluten Free All Purpose Baking Flour

1/2 tsp. Salt

1/2 c. Margarine (I use Earth Balance)

4-5 Tbsp. Plain Soy Milk

From Bob's Red Mill

Filling
1 c vegan cheese
1 c chopped tomatoes
1 c chopped asparagus
1/2 c chopped ham slices
3 eggs
1/2 c plain soy milk
First, make the crust. Combine flour and salt, then cut in margarine using a pastry blender until mixture resembles coarse meal. Sprinkle milk, one tablespoon at a time, while blending, until all ingredients are moist. Using wax paper, place dough onto one sheet, flatten with palm, place another sheet on top and roll out to desired size. Remove the top sheet and invert into pie pan. This made just enough for the pie pan. Not enough the roll the edges over :( Bake this for 10-12 minutes at 400 degrees. While that is baking cut up the veggies. Beat eggs, add to soy milk. Grate cheese. After crust is baked, put cheese in the bottom, then the egg/milk mix, then put in veggies. Bake for 60 minutes at 350 degrees. Let cool 5 minutes.