A pretty, and delicious quiche! You can easily halve this and make just one quiche, but this recipe is for two, so you can eat one and have leftovers! This yummy quiche is similar to the lovely savory tart I've made before, with the pretty pieces of zucchini throughout.  The recipe is also similar to the buttermilk biscuit quiche with bacon, broccoli and cheddar - which includes more photos of making and filling the quiche. :) 

Quiche made the evening before - cooling here. While I love them fresh from the oven, you can make it in advance and refrigerate. Cover with foil and put in a 300-325 F oven for ~40-45 minutes to heat. 

Vegetable Quiche with Buttermilk Biscuit Crust

Makes 2 quiche

Preheat oven to 425 F.  Have two pie dishes ready. 

Make the biscuit crust: 

First, make your buttermilk (or just use 1/2 cup buttermilk)

In a measuring cup place:

1 Tbsp lemon juice OR white vinegar

Fill so you have total of:

1/2 cup milk

 

Mix in a bowl:

1/2 cup brown rice flour

1/2 cup tapioca starch

1/4 cup cornstarch

1/4 cup potato starch

1/4 tsp xanthan gum

1 1/2 tsp sugar

2 tsp baking powder

1/2 tsp salt

pinch of baking soda

 

Add and dice in with a pastry cutter:

5 Tbsp butter

 

Add and mix with a spoon, just until combined:

1/2 cup buttermilk (from above)

 

Press biscuit dough gently into pie pan.

 Divide between the two pans and press the buttermilk biscuit dough gently into pie pan with the back of a spoon to spread and flatten.  

On the bottom of each crust, top with:

slices of cheese or grated cheese (cheddar, Monterey jack, gouda, Swiss - about 1 - 1 1/2 cups grated cheese) 

 

Top with fresh vegetables: 

1/2 - 1 cup bell pepper, diced

1 - 1 1/2 cup broccoli tops, chopped into small pieces

1 zucchini, thinly sliced the long way (I like to slice those thin slices long-wise again so they aren't sticking up too tall when you drape them throughout the broccoli and bell peppers)

Mix in a bowl: 

12 eggs

2/3 - 1 cup milk 

1/2 - 1 tsp garlic powder

1 - 2 tsp chives

1/2 - 1 tsp parsley

1/2 - 1 tsp pepper

1/2 - 1 tsp salt

Carefully pour the egg mixture over the vegetables, dividing between the two pie dishes. 

Carefully place around the top of each quiche, with the part cut open facing upwards: 

1/2 cup cherry or grape tomatoes, sliced the long way

Bake 10 min at 425F. Lower heat to 350F and cook 20-25 minutes more, until centre is set (doesn’t jiggle when you gently shake the pan).

Remove from oven. Let cool 10-15 minutes before cutting.  Great warm or cold!   Enjoy! 

Vegetable Quiche with Buttermilk Biscuit Crust Recipe by Successfully Gluten Free! 

 These are SO delicious, plus they're easy to whip together. I've even doubled this recipe while we had family visiting and I think between the 7 of us, they were gone in two days. 

These yummy GF lemon blueberry pancakes came about because I have a big batch of lemon sugar hanging out in my kitchen this summer. We had a bunch of lemons we zested since my youngest was making lemon popsicles, and I have been using it to create fun lemon-y recipes ever since.  

How to make Lemon sugar: 1 cup sugar + zest of 2 well-scrubbed lemons (~2 Tbsp), mix well and store in an airtight container for several months at room temperature.  Easy peasy!

Mmm... ready for a drizzle of maple syrup and eating!

Lemon Blueberry Pancakes!

Makes 18-24 pancakes 

Mix dry ingredients a bowl: (You WANT to mix dry ingredients first in gluten-free baking/cooking or things lump and aren't evenly distributed in your batter)
1/2 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca starch
1 tsp xanthan gum
2 Tbsp lemon sugar (make lemon sugar using 1 cup sugar + zest of 2 lemons, let sit a few days - or use 2 Tbsp sugar + zest of 1/2 - 1 lemon directly in the batter)
1 1/2 Tbsp baking powder
1/2 tsp salt
2-3 drops lemon essential oil

Add and mix gently until it's all combined: 

2 eggs
1 3/4 cup milk (lactose-free or dairy-free works great)
1/4 cup olive oil 

1-2 tsp vanilla bean paste, vanilla extract, or vanilla sugar

Add to batter:
2 cups blueberries, rinsed and drained

It's good to let your batter sit and rest for 5 minutes, so mix first and THEN heat your skillet over medium-low to medium heat. I like to butter each time while cooking these pancakes. 

If you find the batter is too thick, just add a little milk until you reach your desired consistency. (I find I like the batter a bit thicker with larger blueberries, but I can go a bit thinner for the tiny, wild blueberries) For each pancake, use a large spoon to spoon batter (by approx 1/4 cup amount) onto the pan. You have to help spread it out each pancake a bit, since it's packed with blueberries.

Cook the pancake until you can see it's a bit dry around the edges. Flip and cook the other side until a nice golden brown, and the blueberries are bubbling a bit, and perhaps one or two is oozing juice down the pancake. Perfect!

Why yes, I do have two identical griddles I now use when I'm trying to make lots of pancakes. We make a lot of pancakes. They're a favorite. 

Yum yum yum!

Lemon Blueberry Pancakes Recipe by Successfully Gluten Free!

Cast-iron Chocolate Chip Pancakes

 I made these yummy pancakes using a self-rising GF flour blend a couple times while travelling abroad. They were a huge hit, so I've re-created them at home. If you have a self-rising GF flour mix that includes buckwheat and xanthan gum, use 2 cups of that GF flour blend in this recipe in place of the flours and leave out the baking powder. Enjoy!

A full plate of cast-iron cooked chocolate chip pancakes - this particular batch was whipped up in England. Ready to eat!

Some delicious berries and banana on the side. These ones were served with a maple butter. Yum!

Recreated at home, with classic Canadian maple syrup. 

Chocolate Chip Pancakes

Heat a cast iron pan over medium-low heat, allowing time to come to a steady-state temperature. 

In a large bowl, mix together: 

1 3/4 cup Kristin's Gluten-Free Flour Mix (*see note at the top if you have a self-rising flour mix)

1/4 cup buckwheat flour (or extra flour mix)

2 1/4 tsp baking powder

2 Tbsp sugar

1/2 tsp salt

1 1/2 tsp cinnamon

Add and whisk in: 

3 eggs

1 1/2 cup milk

1/4 cup butter, melted

Stir in: 

1/2 cup chocolate chunks or chips

Cook large spoonfuls of batter in a well buttered cast-iron skillet or pan. I find a medium-low heat works well, so they don't cook too quickly.  Delicious served with maple syrup. Leftovers store well in the refrigerator, or you can freeze to reheat later for breakfasts. Enjoy!

Cooking on a nicely buttered cast iron.

Almost ready!

Properly plated for the happiest time eating by my youngest. 

Chocolate Chip Pancakes Recipe by Successfully Gluten Free!

GF Deep dish pizza!

 Absolutely a new favorite version of GF pizza around our house. The crust ends up so tasty and crispy. Inspired by a recipe on GFtable.com, then tweaked to my preference, with some variations offered for the filling, and my preferred method for putting it into pans. If you don't have a large cast iron, you can make this in a glass 9x13 pan. Or, if you need to feed a crowd, double the recipe and make one cast iron and one 9x13. I've done this several times now, and both turn out delicious. It's a little crispier when made in the cast iron, but both methods have received rave reviews by family and friends. Enjoy!

Mmmmm... fresh from the oven deep-dish pizza!

The cheese will ooze, so it's basically impossible to get a decent photo of a slice of deep dish. But, it sure tastes amazing.

Deep Dish Pizza!

Preheat oven to 375 F. *Do not use convection.* Place the rack on the lowest shelf.  (I know this is weird, but it really is needed for this recipe).  Place your second rack on the highest shelf. (You'll use this for the last 3-5 minutes of baking). 

In a mixer, combine: 

1 1/2 cups Kristin's Gluten-Free Flour Mix

1/2 cup cornstarch

1 tsp salt

1 Tbsp baking powder

1 Tbsp quick/rapid-rise yeast

1 Tbsp sugar

Add and beat 4-5 minutes: 

1 1/4 cup warm water

2 Tbsp olive oil 

In a 12" cast iron pan OR 9x13 pan (or similar sized dish), add and swirl around until the pan is evenly coated: 

2-3 Tbsp olive oil 

To help with spreading the dough evenly over the olive oil, I like to place the dough in a large freezer ziploc, snip off a corner, and then pipe the dough as evenly as I can over the olive oil, varying where I pipe to avoid having all the oil shift to the edges of the pan.  (I usually end up piping in a circular manner, but it's forgiving/flexible).

Piped in, then left to rise. 

Spread gently with a spatula, if needed.  Let rest and rise in the pan, uncovered, for 30 minutes in a warm location. The dough should look nicely puffed up.  Prepare your toppings, below, while this is rising.

Risen and ready for toppings.

Toppings to Prep:

While the dough is rising, prepare the toppings: 

One large mozzarella ball, thinly sliced OR ~ 2 cups grated mozzarella

1/4 cup Parmesan Reggiano (or similar)

pepperoni or roasted veggies, if desired - nothing that will leak water during cooking

Sauce - a couple options below: 

Sauce option 1: 

Into a bowl, mix together: 

1 large can of diced tomatoes, drained

1/4 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

1-3 tsp Italian herb blend (depending on preference and how it looks)

Sauce option 2: (this makes a lot of sauce, to be used for another meal)

In a large saucepan, bring to a simmer: 

1 jar favorite spaghetti sauce + 1 can diced tomatoes

OR

1 large can diced tomatoes

and the following:

1 tsp garlic powder

2-3 tsp Italian herb blend

1/2 tsp pepper

1/4-1/2 tsp salt

1/2 tsp baking soda (Optional, can be used to help cut the acidity) *If you add this, the entire pot of sauce MUST simmer for at least 20 minutes before using to cook off the baking soda. If you struggle with the acidity from tomatoes, this is the most amazing trick to help avoid post-meal stomach aches.*

After the 30 minute, rise, Top the pizza crust: 

Order of toppings: 

1. 3/4 of mozzarella cheese

2. sauce 

3. pepperoni or other toppings (roast veggies, etc.)

4. remaining mozzarella & parmesan

5. chili flakes, basil, or other dry herbs.

Some detailed descriptions of how to top the pizza:

Top the dough with 3/4 of your mozzarella cheese. Aim to leave the outer edges uncovered and try to make sure the dough is thoroughly covered with cheese so your sauce won't leave down onto the dough.  

Cheese added.

On top of the mozzarella add the sauce. Aim to add a lighter layer of sauce.  If adding pepperoni or other toppings, add them on top of the sauce. 

Top with the remaining mozzarella and parmesan.  

You can sprinkle with chili flakes, if desired.  

Chunky sauce and extra cheese.

Bake the pizza on the bottom rack of the oven for 22-25 minutes at 375 F.   Move the pizza to the top rack for a final 3-5 minutes to allow the cheese to cook a bit more. 

Let rest 5-10 minutes, then slice and enjoy! 

Fresh from the oven - a double batch. 

A 9x13 - lovely and browned and crispy, as well.

Mmm.. ready to eat! 

Deep Dish Pizza Recipe by Successfully Gluten Free!

I realized that I have a lot of corn in the freezer that I had parboiled, cut off the cob, and frozen last fall. While we absolutely love a nice bacon & corn chowder, we wanted a nice side dish option to go along with summer meals. This easy cheesy baked corn side dish is based on a recipe by spoonforkbacon.com. Then, per my usual, tweaked a bit. Enjoy!

Tasty cheesy corn, ready to eat!

Cheesy Baked Corn Side Dish

Preheat oven to 400 F. 

In a bowl, mix together: 

3 cups frozen sweet corn kernels (if using fresh, you can bake ~10 minutes before broiling)

1/3 - 1/2 cup mayonnaise

1 cup shredded mozzarella cheese (Yes, you can use a bit extra cheese if desired)

1/4 cup green onions, thinly sliced OR 1 Tbsp freeze dried chives

1/4 - 1/2 tsp pepper

1/4 - 1/2 tsp salt

Stir together and place in a baking dish (approx. 8 x 8 size.)  Bake ~20 minutes, until nice and bubbly and corn has had a chance to both thaw and cook.  

Place under the broiler, and broil 2-3 minutes until the top has a chance to brown as much as you prefer. I did a light browning here because we wanted to eat, but I'd prefer just a little longer. Enjoy!

Cheesy Corn served with chicken BBQ sandwiches and roast asparagus & potatoes. 

Cheesy Baked Corn Side Dish Recipe by Successfully Gluten Free!

 I've made these awesomely delicious brownies several times, and can I remember to get at least one nice photo of them cut and on a plate? Nope, we're too busy enjoying them to take any sort of photo. My absolute favorite way to eat them is to have a little square of warm brownie with a bit of whipped cream. Mmm... delicious! Enjoy!

Fresh from the oven! Yum Yum Yum!

Quick and Delicious Browned Butter Brownies

Preheat the oven to 375 F. Line a 9 x 13 pan with parchment paper. 

In a large metal bowl, place: 

6.5 - 7 oz dark chocolate (70-75%)

Brown butter by placing a small frying or saucepan over medium heat and adding:

3/4 cup salted butter

Stir constantly, making sure to scrap the bottom well. Let cook and bubble for 5-7 minutes, until it turns into a nice golden brown. Make sure to keep an eye on it, since you don't want to overcook the browned butter. 

Immediately pour the browned butter overtop the dark chocolate in the large metal bowl. Mix well, until the chocolate is melted thoroughly. Add and stir in: 

1 cup sugar

Add and stir in (one at a time or all at once):

5 eggs (size large)

Add and stir in: 

1/4 cup Kristin's Gluten-Free Flour Mix

1 1/2 cup chocolate chips (ideally use 1/2 cup each of 3 different kinds chocolate chips - like semi, milk, caramel and/or white)

Pour brownie batter into parchment-lined 9 x 13 dish and smooth the top to make the batter evenly spread.

Spread in the parchment-lined 9x13 pan and ready to bake!

Bake at 375 F for 22-24 minutes.  Let rest at least 5 minutes before cutting a piece to eat, or it'll be too floppy. Although, if you can't wait, it's understandable.  Leftovers last perfectly well on the counter for a day or so, although I usually like to cut and store leftovers in the fridge or freezer, too, once they're fully cool. 

Enjoy!

Quick and Delicious Browned Butter Brownie Recipe by Successfully Gluten Free!

This Finnish Pancake roll filled with a whipped cream and fresh fruit and/or jam filling is absolutely the most delicious thing. My brother living in Finland told me how popular it is there, and I had to create a scrumptious gluten-free version we could enjoy at home. A new favorite, and so easy to whip together! Enjoy!

A delicious slice of homemade GF Finnish Pancake Roll. Yum!

Finnish Pancake roll, topped with extra fruit coulis sauce and a side of strawberries. Yes, we ate this for dinner because sometimes that is what you do.

Finnish Pancake Roll

Makes 1 large pancake roll, to be cut into slices of the size of your choice. 

To prepare the pancake:

Whisk together: 

1 cup Kristin's Gluten-Free Flour Mix

3 Tbsp sugar

1 1/2 tsp baking powder

1 tsp vanilla sugar (or 1 tsp vanilla extract added with wet ingredients)

1/2 tsp salt

Add and whisk in until smooth: 

1 3/4 cups warm milk (not hot)

2 eggs

1 Tbsp melted butter

Pour onto a parchment-lined cooking/baking pan (I use the size I typically use for baking cookies). Bake at 400 F for ~20 minutes, until golden brown. Remove from oven. Slice around the edges with a butter knife to loosen, then slide parchment onto a cooling rack to let the pancake fully cool. 

Pancake batter, ready for the oven. I don't worry about spreading properly or evening things out. I just hope the pan I chose to use isn't warped!

Fresh from the oven and a nice golden brown.

To prepare cream filling:

Whip until stiff: 

~1 - 1 1/4 cup (225 - 300 ml) heavy cream 

1/2 cup powdered sugar

Add and beat until smooth and stiff:

100 g (3.5 oz) cream cheese (I recommend the cream cheese in a tub vs the block, which may not mix in as nicely)

OR

100 g (3.5 oz) mascarpone cheese 

The nice whipped cream and cream cheese or mascarpone filling.

To assemble the roll:

Flip the fully cooled pancake over onto a clean piece of parchment paper. Spread the cream filling evenly over the pancake. 

Topped with the whipped cream filling, ready for the fruit!

Top with a variety of fruits and loose jams or coulis. Some suggestions: 

diced strawberries

blueberries

raspberries

strawberry coulis

raspberry coulis

blackberry-raspberry coulis (Similar to raspberry coulis, but I usually mash them a bit while cooking and let them simmer an extra 5-10 minutes to help the blackberries break down)

peach jam

Topped with blueberries and a blackberry-raspberry coulis sauce

Topped with a homemade peach jam and diced strawberries (mixed with 1 tsp sugar)

Roll up your pancake roll. If desired, you can sprinkle the top with a bit of powdered sugar before serving.  Slice with a serrated knife and serve with extra coulis and/or diced fruit on the side, if desired. Enjoy! 

Completed Finnish Pancake Rolls:

This Finnish Pancake Roll was filled with blueberries, blackberry-raspberry coulis and served with diced strawberries and some extra coulis on top.

Rolled and ready to slice and serve with extra coulis and diced strawberries.

A slice, ready for some toppings. 

This Finnish Pancake Roll was filled with a homemade peach jam and diced strawberries (mixed with 1 tsp sugar to soften them a bit), then topped with powdered sugar before serving.

Rolled and ready to serve!

Slices, ready to eat!

Finnish Pancake Roll Recipe by Successfully Gluten Free!