I have been reluctant to try to make a quiche as I have not found a GREAT Gluten Free pie crust. As the gluten free product category expands in stores, so too do the possibilities for transforming recipes in the home kitchen. I decided to take the leap and make a quiche using GLUTEN FREE BREAD CRUMBS instead of a pie crust. A quiche can be eaten any meal of the day. Like risotto, pasta, soups, and pizza, it is a great way to use vegetables you have on hand in the refrigerator…perhaps several vegetables of which you have small quantities.
Base Ingredients:
4 eggs
2 cups milk (I use Almond Milk)
1 ½ cup shredded cheese (I used 1 cup of shredded cheddar blend and 1 cup of Italian blend)
2 cups vegetables (I used button mushrooms, red onion, and red bell pepper)
Instructions:
Preheat the oven to 350 degrees
Cut the vegetables into small pieces with a knife or mandolin
Combine the eggs, milk, and vegetables in a pan
Spray a pie plate with oil and add bread crumbs to line the bottom of the pie plate
Bake for 30-45 minutes … or until knife comes out clean.
Let cool for 10-15 minutes and serve.
HINT: Slide a knife around edge of pan to get the quiche to slide out without sticking!
Options:
Add Canadian Bacon or Ham
Add the diced vegetables you prefer/have remaining in the refrigerator.
Serving Instructions:
As a LUNCH/DINNER: Serve with a salad and Gluten Free roll
As a BREAKFAST: Serve with fruit and a muffin
