Crustless Gluten Free Thai Massman Curry Quiche Recipes

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CRUSTLESS GLUTEN-FREE THAI MASSMAN CURRY QUICHE



Crustless Gluten-Free Thai Massman Curry Quiche image

Always "inspired" by what I read, TRUE! I LOVE an authentic Massaman Curry....YOU? Healthy, FUN, did I mention your kitchen will smell AWESOME too! I look forward to my first review! I used AYAM Organic Coconut Milk & AYAM Thai Massaman Curry Paste ORIGINAL SOURCE: What's On The List? http://whatsonthelist.net/2013/05/06/in-the-mood-massaman-curry-quiche/

Provided by mickeydownunder

Categories     Lunch/Snacks

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 sweet potato
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup fresh corn kernels
7 eggs
350 ml coconut milk
3 tablespoons curry paste
1/2 cup monterey jack cheese, grated
1/4 cup frozen peas
1/4 red capsicum, diced (sweet pepper)
1/4 green capsicum, diced
1/4 yellow pepper, diced
cooking spray (optional)
lime (optional but recommended ,-)
red chili, finely diced (optional but recommended ,-)

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.

QUICHE WITH A HASH BROWN CRUST - GLUTEN FREE



Quiche With a Hash Brown Crust - Gluten Free image

From the book "More from the Gluten-Free Gourmet", by Bette Hagman. This is great served for Brunch or even makes a nice meal with a side salad. Delicious!

Provided by PennyG

Categories     Breakfast

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 cups raw potatoes, grated (5-6 med )
1/3 cup butter or 1/3 cup margarine, melted
1/2 cup sausage, cooked OR
1/2 cup ham, cooked and diced OR
6 slices bacon, fried and crumbled
5 eggs
1/4 cup onion, diced
1/2 cup cheddar cheese, grated
1/4 cup swiss cheese, grated OR
1/4 cup monterey jack cheese
1 teaspoon chives, chopped
1 teaspoon dried basil
3/4 cup milk
salt and pepper, to taste

Steps:

  • Preheat oven to 425 degrees.
  • Crust: Coat a large pie plate with vegetable spay.
  • Press in potatoes to an even half inch depth on bottom and up sides.
  • Pour the butter evenly over the potatoes.
  • Bake for 30 minutes.
  • Filling: Perpare your choice of meats and set aside.
  • In a large mixing bowl, beat the eggs; add the onion, cheeses, basil, chives and salt and pepper.
  • Stir in the milk and meat.
  • Pour gently over the partially baked crust and return to the oven with the temperature lowered to 350 degrees.
  • Bake for 40 - 45 minutes, or until the centre is set and the knife inserted come out clean.
  • Serve immediately.
  • Note: you can also substitute commercial frozen hash browns, but be sure they are not dusted with wheat flour for gluten free.

Nutrition Facts : Calories 625.7, Fat 46.3, SaturatedFat 23.2, Cholesterol 340.6, Sodium 1015.7, Carbohydrate 24.6, Fiber 2.7, Sugar 1.8, Protein 27.7

GLUTEN-FREE THAI GREEN COCONUT CHICKEN CURRY



Gluten-Free Thai Green Coconut Chicken Curry image

Put a lime in the coconut and make a yummy curry! This lightened version of the Thai favorite is a little spicy, a little sweet and loaded with delicious veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 15

2 teaspoons vegetable oil
2 shallots, sliced
2 tablespoon gluten-free Thai green curry paste
1 large red bell pepper, cut into large matchstick pieces
1 cup unsalted chicken broth
1 tablespoon cornstarch
1 cup canned light unsweetened coconut milk (not cream of coconut)
1 tablespoon sugar
1 tablespoon fish sauce
1 teaspoon gluten-free reduced-sodium soy sauce
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 bag (12 oz) frozen sugar snap peas
2 tablespoons fresh lime juice
4 cups hot cooked brown rice
2 sprigs basil, leaves cut thinly

Steps:

  • In 10-inch skillet, heat oil over medium heat until hot. Add shallots and curry paste; stir about 3 minutes or until shallots become translucent. Add bell pepper; continue to cook about 3 minutes longer or until soft.
  • In small bowl, beat 1/4 cup of the broth and the cornstarch with whisk; set aside.
  • To mixture in skillet, add remaining broth, coconut milk, sugar, fish sauce and soy sauce. Heat to boiling over medium-high heat. Add chicken and frozen peas; return to boiling. Cook and stir 8 to 10 minutes or until chicken is no longer pink in center. During last 2 minutes of cook time, stir in cornstarch mixture; cook until thickened. Stir in lime juice.
  • Spoon hot rice into 8 serving bowls, and ladle curry on top. Garnish with basil.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 35 mg, Fat 1, Fiber 5 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 6 g, TransFat 0 g

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