Chicken and sage quiche (AIP, low FODMAP, low histamine, Paleo, gluten free, dairy free, grain free, egg free)
For the first time in about 4 years I am actually looking forward to sitting down to Christmas dinner. I have the whole affair mapped out from Christmas eve to Boxing day with military precision. The fact that I will be able to sit down and enjoy a dessert with everyone excites me the most, and yes I will be doing a different dessert for each of the three days. Making puddings is a rare treat for me so I intend to savour every maple sweetened second.
With Christmas wrapped up and firmly under control, my thoughts have turned to New Years Eve. For which I am not prepared at all. Unsure what people typically eat on New Years Eve, I came to the conclusion that it is mostly scaled down versions of regular foods on oversized plates. Finger food, party snacks, bite size morsels on tiny sticks. I started to compile a list of the mini foods I fancy for the festivities and decided that having had 'make a quiche' on my AIP to do list for some time, mini quiche would make the shortlist. I would be lying if I said I hadnt impressed myself with the result.
I'm so proud of how it turned out that I kept calling my husband into the kitchen to say 'but just look at my quiche one more time'. It's rich, sweet, savoury and creamy without even the faintest sniff of an egg or dairy product in sight. Its also very adaptable for vegetarian or vegan versions and you can play with filling combinations to your hearts content.
I hope to see miniature versions of these popping up at AIP New Years Eve parties everywhere.
Oh, and while I have you, today is the last day to vote for me at the UK blog awards! If you haven't already you can find my competition entry here - I really appreciate your support. And if you have already - huge huge thanks :) Emma
You will need:
Loose bottomed quiche tin (mine is 18cm)
Baking paper or cling film
For the custard
1 cup of courgette peeled and cubed
1 cup of swede peeled and cubed
2 tablespoons of melted coconut oil
1 tablespoon of gelatin powder (See my favourite brand below. Sub with agar agar for vegan alternative)
1/2 a cup of water
1 teaspoon of lemon juice
Himalayan sea salt
For the chicken and sage filling
3 free range organic chicken breasts diced into chunks
A generous handful of fresh sage leaves
3 sprigs of fresh rosemary
1 generous handful of chopped spring greens
1 tablespoon of coconut oil (see below)
2 tablespoons of garlic oil
Himalayan sea salt
For the pastry
1.5 cups of sifted tiger nut powder
1/2 cup of arrowroot powder (see below)
1/2 a cup of beef dripping (I bought mine from Waitrose. For vegan sub with coconut oil)
1/4 cup of ice cold water
A good pinch of Himalayan sea salt
To make your pastry
Preheat the oven to 180 degrees for fan assisted, 200 for conventional.
Add the sifted tiger nut powder, arrowroot and salt together in a large mixing bowl. Add the beef dripping and use your fingers to combine the fat and flour breaking down any lumps as you go. Slowly start adding the ice cold water a little at a time until you are left with a dough. Wrap this in baking paper and chill in the fridge for 10 minutes.
Remove the dough from the fridge. You can either roll this out and transfer to your tin or, to avoid crumbling pastry press directly into your tin. You want the pastry to be around 4mm thick all over. Prick the base of the pastry with a fork and bake in the centre of the oven for 10 minutes.
After 10 minutes. remove this from the oven and set to one side.
To make your 'custard' filling
Steam or par boil your cubed courgettes until tender. Add to the blender with the lemon juice, a good pinch of salt, 1/4 of a cup of water and a tablepoon of coconut oil. Blend on high speed until completely smooth. Remove from the blender and reserve this liquid to one side.
While you are making your courgette mixture, boil the cubed swede in salted water until they begin to soften and you can easily pierce them with a knife. Once soft, add these to the blender with 1/4 cup of water and a tablespoon of coconut oil. Blend on high speed until you have what resembles a thickened custard. Add the courgette mixture back into the blender with the swede. Add a good pinch of salt to taste and leave in the blender as you will return to this later.
For the chicken and sage mix
Heat a tablespoon of coconut oil in a large frying pan over a medium heat and add the diced chicken pieces. Once these have begun to cook add the sage leaves, rosemary and a pinch of salt. When the chicken is about 5 minutes from being fully cooked through, add the chopped spring greens and garlic oil and stir throughly to combine the flavours. After about 5 minutes the greens will have wilted. Make sure the chicken is thoroughly cooked through before removing the pan from the heat. Remove any stalks from the rosemary and pour this mixture into the pastry case.
To the mixture in the blender add 1 tablespoon of powdered gelatin and blend until everything is fully combined.
Pour this custard over the chicken mix in the pastry case.
Place in the centre of the oven and bake for 35-40 minutes until both the pastry and the custard mixture is golden brown.
Once ready, remove from the oven and allow to cool. You can enjoy this warm and the filling will be soft and creamy. Alternatively leave this to cool then refrigerate to set your custard and serve chilled.
This blog tells an ongoing story about me and my journey back to health and happiness. A boho soul always looking for my next European adventure. I am a Coeliac, Yogi, paleo advocate, dreamer, Bon jovi connoisseur, sun worshipper, snuggly jumper wearer and wife to my lovely Paulie.