When I think of Spring, I think about eggs. So when I started dreaming up a menu to serve Easter Sunday for my family and friends I decided to make something with the Spanish flavors that I love …
makes approximately 15 servings
Ingredients for Filling
4 whole eggs +5 egg whites
1/4 cup half and half
1/4 tsp Rey de la Vera, smoked pimenton
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp black pepper
1/4 tsp Aji Panca, dried
Matiz Organic Piquillo Peppers
Matiz Dequmana Olives
Matiz Artchoke Hearts
1 medium yellow onion, chopped sautéed in Spanish Olive Oil
2 cups Pepper Jack Cheese, shredded
Spanish Filling – chop all of the piquillo peppers, olives, artichoke hearts and sautéed onions and place it together in a bowl and set aside.
Gluten Free Crust (Pie Crust) Ingredients
4 1/2 cups Maninis Gluten Free Mulituso Flour plus a little extra to roll out
1 Tbs *light brown sugar or palm sugar
1 1/2 tsp Flor de Sal, sea salt
4 cold sticks of unsalted butter or 2 cups, cubed
1 tsp vinegar – I used apple cider vinegar
1 large egg
1/2 cup ice cold water + 1 Tbs
self sealing bags
Follow the recipe on the Maninis Blog for the Gluten Free Pie Crust.
***Please note that this recipe is for 3 – 10 inch crusts.
I use *light brown sugar or palm sugar and apple cider vinegar for more flavor. The website calls for white sugar.
Once all of the ingredients are incorporated, I cut the dough in half, formed into a disc, wrapped tightly with parchment paper. I put it into a self sealing bag and into the refrigerator to chill.
I leave my dough in the refrigerator for at least 2-3 hours to meld.
I used half of the dough for this recipe. I put the other half, wrapped tightly in parchment and in a freezer self sealing bag and into the freezer for later use.
Take the dough out from the refrigerator and sprinkle out some GF Multiuso flour onto the pastry board and rolling pin. Roll the dough out to 1/4 inch and use a round cookie cutter the same size of your ramekin. Cut the disc and then place it on the bottom of each of the ramekins. Place the ramekins on to a baking sheet. You can also use a muffin pan if you do not have ramekins.
Bake in a 450 degree oven for 15-20 minutes or until light brown. Take out of the oven and let cool, slightly.
Reduce the temperature of the oven to 400 degrees.
In a medium size bowl add the eggs, half and half, seasonings – mix well using a whisk.
Use a spoon to scoop some of the Spanish Filling onto each of the baked dough in the ramekins or pan.
Pour the egg mixture into the ramekins just covering the ingredients making sure there is enough for all of the servings. Bake for 10 minutes. Take the baking pan out with the ramekins and add a little of the cheese to each of the servings. Place back into the oven for 2 minutes or until the cheese has melted. Take the pan out of the oven and carefully use a knife to loosen around the ramekin. Let cool for a few 2-3 minutes before serving.
You can serve each in the ramekin or turn it over on to a plate. I like to serve this with a light spring green salad with a olive oil and balsamic vinaigrette dressing topped with nuts or seeds and sliced fruit.
I think this is perfect to serve for breakfast, lunch, brunch or dinner.
To good health and a sunny flavorful and abundant Spring!
P.S. You can buy the Maninis Gluten Free flour mixes from their website or if you live in the Seattle, WA and Portland, OR areas – Whole Foods Markets, Thriftway, GF Joe’s, Central Markets, Town & Country Bainbridge Island and PCC Markets. Please check for updates on the Maninis Gluten Free website.