Best 3 Crustless Gluten Free Thai Massman Curry Quiche Recipes

CRUSTLESS GLUTEN-FREE THAI MASSMAN CURRY QUICHE

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

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.

GLUTEN-FREE THAI GREEN COCONUT CHICKEN CURRY

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.