My mom found this great crustless quiche recipe that was practically gluten free - love that! All we had to do was swap out the all-purpose flour for rice flour.
Crustless Quiche
1 tablespoon vegetable oil
1 onion, chopped
1 onion, chopped
1 clove garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained OR 1 cup broccoli florets, steamed
1 (10 ounce) package frozen chopped spinach, thawed and drained OR 1 cup broccoli florets, steamed
3 slices bacon cooked and cumbled
5 eggs, beaten
5 eggs, beaten
1 cup whole milk
1/4 cup half & half
1 1/2 cups shredded Gruyere cheese combined with 1 Tablespoon rice flour
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 1/2 cups shredded Gruyere cheese combined with 1 Tablespoon rice flour
1/2 teaspoon salt
1/8 teaspoon nutmeg
freshly ground black pepper, to taste
Preheat oven to 400 degrees. Lightly grease a 9 inch pie pan or 12 count muffin pan.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Add garlic and saute an additional minute. Stir in spinach/broccoli and crumbled bacon. Remove from heat.
In a large bowl, combine eggs, milk, half & half, cheese, salt, nutmeg and pepper. Add spinach/broccoli mixture and stir to blend. Scoop into prepared pie or muffin pan.
Bake in preheated oven until eggs have set, about 45 minutes for pie pan or 20 minutes for muffin pan. Let cool for 10 minutes before serving.
Bake in preheated oven until eggs have set, about 45 minutes for pie pan or 20 minutes for muffin pan. Let cool for 10 minutes before serving.
2 comments:
Yummy. I made something like that, except it had a crust and was sweet potato quiche, but they looked very similar. Anyways...I saw that you were reading Specials. I love that series, and just started to read Extras. Very Good. Love the books!
I had a friend refer me to your blog. I have Celiac Disease and I used to be a Betty myself but have found myself not as excited to cook and bake since going gluten free. However - your blog has me excited and I can't wait to try your flour mix and several of your recipes.
It sounds like you're very strict to the gluten free diet. I have days like your sister and my body doesn't thank me for it :)
I just thought I'd tell you my quiche crust. I use hashbrowns (frozen or freshly peeled). I add a little butter and form my crust. I bake the crust (I honestly can't remember how long - 20 minutes?) before adding my filling so it's not soggy. It's yummy!
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