Gluten-Free Chili Lime Coconut Quiche

Spicy, Sri Lankan chilis and coconut and lime are often paired together in Asian cuisine.

It’s an exquisite fusion of flavors: spicy, sweet, creamy, pungent, tart, refreshing, and so satisfying.

These flavors are also often served with egg – soup, rice bowls, noodle bowls, etc.

It’s not often, though, that Asian flavors are accompanied by a “crust,” lest it be a rice tempura or rice paper or won ton/egg roll situation.

That’s where this recipe becomes unique. 

 

A gluten-free pie crust, of sorts, with the salty, savory goodness of a sharp cheddar cheese lining the bottom of the pie plate for this easy, sweet, and spicy custard-like quiche.

And it’s topped with toasted lime coconut shavings.

 

It’s amazing. You’ll love it!

 

Gluten-Free Chili Lime Coconut Quiche 

Crust:
3 cups gluten-free cereal flakes, finely processed into a crumb
8 Tbs. cold butter, cubed into 1″ pieces
1 large egg
1 Tbs. apple cider vinegar
1/2 cup gluten-free flour
3 Tbs. ice cold water
1 cup sharp white cheddar cheese, grated

 

Filling:
3/4 cup Serious Foodie Sri Lanka Coconut Lime Hot Sauce
10 large eggs
3/4 cup sharp white cheddar cheese, grated
1/4 cup gluten-free flour

 

Topping:
1 cup toasted lime coconut flakes

 

Preheat the oven to 375 degrees.

Pulse the crust ingredients together in the bowl of a large food processor until crumbly and beady.

Transfer to a sheet of parchment paper and form into a dough mound.
Top with another layer of parchment and roll out into an 11″ disc. 

 

“Press” into a pie plate as best as possible. This crust will be crumbly.

 

Bake for 10-15 minutes.

 

Remove from the oven to cool for several minutes.

 

Reduce the oven temperature to 325.

 

Meanwhile, whip together the filling ingredients.

 

Pour into the semi-cooled crust and bake until the center is set; about 1 hour.

 

Remove from oven and cool for several hours.

 

Top with toasted coconut flakes.

 

#SeriousFoodieRecipeChallenge
#SeriousFoodie
#BitesAroundTheWorld