The Sunday Recipe: Quiche

Sorry, this recipe is decidedly traditional – gluten and all. Don’t worry, I’ll be back to the gluten free soon. I tried a quiche last weekend but I wasn’t satisfied with how it turned out so I did a little research, talked to my mom, and tried again this weekend. The first time I used fried uncured pancetta, and it was tasty but it sank to the bottom, along with the cheese, leaving a fluffy egg top mostly devoid of the bits that make it better. My mother suggested sprinkling the meat on the top. I thought maybe if I grated the cheese finer and mixed it into the egg and cream before pouring it into the crust that would help. I also ended up using Canadian bacon, which is lighter than the little cubes of pancetta. Both tasted delicious but I think I’d like a little bit more egg and less cream. I might try an egg bake soon that does that.

Meat and Cheese Quiche



  • 1 cup Unbleached All-purpose Flour
  • ¼ teaspoon sea salt
  • 1/3 cup plus 1 tablespoon Spectrum Palm Oil Shortening (Or shortening of your choice.)
  • 3 tablespoons cold water


  • 4 ounces baby Swiss cheese
  • 4 ounces fried pancetta (second quiche I diced up 3 ounces Canadian bacon)
  • 1/3 cup finely chopped onion
  • 2 cups heavy cream
  • 4 large eggs
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper (optional)


  1. Measure 120 grams or 1 cup of flour into a bowl.
  2. Add the ¼ teaspoon salt and stir together.
  3. Cut in the shortening. (If you don’t have a pastry blender, get one, but two knives will work. You can also pulse in a food processor.)
  4. Pour in the water and mix then press together into a disc of dough.
  5. Place between two squares of parchment paper, flouring below and on top of the dough.
  6. Roll the dough out into a large circle.
  7. Cut and tack pieces onto any place that cracked, using a little water and flour after.
  8. Gently peel the top parchment off.
  9. Put pie plate onto dough face down and slide hand under the parchment then flip the whole thing over.
  10. Peel off the parchment.
  11. Ease dough into pie plate.
  12. Turn edges back and flute the crust.
  13. Chill for at least 30 minutes in fridge.
  14. While chilling dough, preheat oven to 425.
  15. Dice onion and Canadian bacon, if using.
  16. Grate cheese.
  17. Whisk eggs, cream, and seasonings thoroughly.
  18. Stir cheese in.
  19. Pour egg mix into par-baked crust.
  20. Sprinkle with ham and onion.
  21. Bake at 425 for 15 minutes.
  22. Turn oven down to 300 and bake 30 minutes.
  23. Cool at least 10 minutes before cutting.
  24. Enjoy!

The Sunday Recipe: Potato Rosti Pizza

Potato Rosti Pizza

This is based on Potato Rosti Quiche by Nadiya Hussain. You can find the original recipe here

The first time I made this, I made it to her directions, though I left out the chives. I had to increase her baking time for the quiche quite a bit, by ten minutes. It turned out “okay” but I didn’t love it, so I started making some changes.

First off, I replaced the wheat flour with potato flour, to make it gluten free. Then I halved the salt she called for. I replaced the pie plate with the bigger pizza tin to get a more roasted potato flavor. (I also peeled the potatoes.)

Next time I might try smoked paprika and increasing the baking temp to 425 and reducing the cooking time by half for the crust. Experimenting is how we find our new favorite recipes!



  • 12 ounces white potato, peeled and grated
  • 12 ounces sweet potato, peeled and grated
  • ½ teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 3 tablespoons potato flour
  • 1 large egg, beaten, to mix with the grated potatoes
  • 1 large egg to brush on crust after baking for 25 minutes

For the filling

  • 3 large eggs
  • ½ cup plus 2 tablespoons whole milk
  • 5 ½ ounces extra sharp cheddar, grated
  • small handful fresh chives, chopped (optional)
  • freshly ground black pepper


  1. Preheat the oven to 350 degrees.
  2. Generously grease a metal pie pan with a rim.
  3. Grate the potatoes, wrap in cheesecloth or thin fabric, and squeeze out any excess moisture. (I got 1/3 cup of moisture out of mine, may vary by potato age.)
  4. In a large mixing bowl, toss the dried potatoes with the salt, paprika, garlic, onion and flour.
  5. Add the egg and mix through well.
  6. Press the mixture onto the pizza pan.
  7. Bake for 25 minutes.
  8. Brush the base and sides with the beaten egg, filling in any gaps that might have appeared.
  9. Bake for another 5 minutes.
  10. While the crust is baking, grate the cheese and set aside.
  11. Mix the milk and eggs.
  12. Chop the chives.
  13. When the crust is baked, pull out and distribute the grated cheese evenly over the surface.
  14. Pour the egg and milk mixture over that.
  15. Sprinkle with chives and some fresh grated pepper.
  16. Bake for 20 minutes.
  17. Allow to cool for 10 minutes before serving.