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 lines 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
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.
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