I almost posted a recipe for my quiche, but it’s not exactly perfect. And I’d really rather not share it with you until I can come up with the exact way I’d like to share it with my family. If it’s not how I want it to be for my family, why would I let you test out a version that’s less than? Don’t get me wrong, it is sooo yummy. But I just need to have better ratios for the crust to eggs. I am excited to figure it out and share it with you! It met rave reviews from hubbyman and my daughter- so it will be coming to you soon! In the meantime, since I combined my Wednesday and Thursday dinner plans (spinach and mushroom quiche and pumpkin waffles) into one meal, tonight when I was thinking about what to have for dinner, I felt at a loss. I’ve been craving lasagna and so I decided to try something new. Now to make gluten free noodles, I have 2 recipes. One is in a recipe book and the other is one on a post it note, attached to the recipe books version. I lost my post it note! I have no idea if I found it somewhere online or if I made it up! I was so disappointed, and I didn’t have 2 of the necessary 4 flours (that’s right, four!) to make the noodles from scratch. So I decided on lasagna cupcakes. I’d made a new pizza crust a week or two ago, and I decided to try that as the noodles. So it’s not quite a noodle, and that did throw my husband off a little, but it was still good. And he if I’d of thrown in the elbow noodles I’d made for the kids (I was not sure how it would turn out, so for the first time in my cooking career, I made a back up meal) that it would have been perfect. When making these in the past, I cook lasagna noodles (for those of you lucky wheat eaters, you can use your normal lasagna noodles, for those of you who cannot, can make them -that’s right make them- from the noodle recipe I posted in this post here. Hey wait a minute! There’s my long lost pasta recipe! Whew!)
It’s really very, very simple. I like to use my large muffin pan for this. I spray it and then put in cooked noodles in an x pattern (start with 2 and you can add a 3rd if 2 doesn’t cover the base). Then I add the layers- Parmesan, mozzarella, ricotta cheese, and sauce (with or without browned hamburger meat). I only use a couple tbs per layer. Just enough to cover. Top with the parm and mozz. Then fold the noodles that are hanging out over the top (so it’s basically enclosed). Bake at 375 for 25 minutes, or until cheese is brown and sauce is bubbling. If you want to make it just the way I did, you can either throw in some noodles or not, and make the crust I made from this cookbook.)
How I made my crust:
1 1/2 cups almond flour, 1/4 tsp sea salt, 1/4 tsp baking soda, 1 egg, 1 tbs grape seed extract
Mix egg and grape seed extract and add to dry ingredients. I sprayed my tins with olive oil (I’m not sure it’s necessary, but I figured it was better than finding out the crust was impossible to get out of the tin) and then press dough into each muffin mold. I didn’t make it very thick, but didn’t want it to be thin enough to see through either as I wanted it to hold its form. So about 1/4ish inch thick (I know, I’m so precise- sorry!).
Bake at 350 for 10 minutes.
Spoon filling in. (you can do it in layers or mix it all together… either way would be delicious!)
Bake at 375 for 20 minutes, or until cheese browns and sauce is bubbling.
It is delicious with noodles, and with the crust! It’s more like a lasagna pie with the crust, but it was still delicious! Unfortunately, I left my camera at my parents’ and so my only picture (I really am very sad about this, because it just looked so pretty every step of the way) is from my camera. Next time I will well document my steps!