Tuesday, April 9, 2013

Recipe: Gluten-Free Impossible Quiche

You don't have to make the crust for this one.  While not quite the same as a quiche with a crust, this is very good and you can just mix it up and pop it in the oven.  Go pull some weeds while it bakes.

1 3/4 cups evaporated (canned) fat free milk
2/3 cup brown rice flour or gluten free baking mix
4 large eggs
1/2 tsp salt
1/2 tsp baking powder
1/8 tsp black pepper
2 Tbsp oil (canola)

About 2 cups of chopped vegetables.  I like to use any of the following: bell peppers, onions, broccoli, spinach (blanched), kale, Swiss chard (blanched), asparagus, tomato.  Whatever is available and liked by you.
About 1/2 cup sliced ham, optional.
1/2 cup shredded cheese, whatever you like.  Sometimes I use feta crumbles. 
Chopped chives for topping.

Set oven to 350
Spray a 9 inch pie dish with oil.  Place desired vegetables and ham in bottom of the dish.
Mix the first 7 ingredients in a mixing bowl with a whisk until well blended.  Pour mixture over the vegetables and ham.  Sprinkle the mixture with cheese, if desired.  Bake 50-60 minutes, uncovered, until a knife inserted in the center comes out clean.  Sprinkle with chives.  Let it cool a bit before eating.  I like it with a slice of gluten-free toast and a green salad if you want to get fancy.

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