Quiche became a family favorite when I was teaching full time. Besides making the crust, it was a relatively fast meat-free option that could be made quickly in the evening. When I went more primal in my eating, I started to make 2 quiches - one crusted quiche for the kiddos and one crustless for me. Quiche is great in its versatility, and it tastes decent reheated, making a nice, quick breakfast or leftover lunch option for a busy day.
If you don't want to give up the crust, or if you have picky family members to accommodate, doubling the filling recipe and making two is relatively simple. For making the crust, here are a few options: *Make your favorite pie crust recipe and line the pie plate with that. Pre-bake at 400 degrees for 15 minutes, then dump the filling in and bake. *Gluten-free pie crust is decent - I have tried a mix by the company Gluten Free Pantry that no one complained about. Also have a GF pie crust recipe posted under "desserts" on this blog. *Grate a potato, mix with one egg and some salt, press into the bottom of a greased pie plate, and bake for 10 minutes at 400 degrees (should be slightly brown and crispy). Then add the quiche filling and bake as below. Filling: 4 eggs, beaten 1 1/2 cups half and half, light cream or milk 1/4 tsp salt dash of pepper 1 1/2 shredded cheese 1 Tbsp flour (I use white rice flour) *Mix together. Then throw in any assortment of diced/chopped veggies or meats you desire, about 1 cup in total. Onions, peppers, dried tomatoes, mushrooms, spinach, nitrite and nitrate free ham, bacon...you get the idea. My boys prefer plain cheese; I like mine loaded with veggies. *Pour into prepared pan (greased for a crustless quiche). Bake at 325 degrees for 40-45 minutes. It will get slightly browned and puffy. A knife inserted into the center should come out clean. Let stand 10 minutes before serving. *Convenience options if you plan to reheat and eat for breakfast: Make a double batch, pour into a rectangular baking pan and bake. Cut into slices when cool and individually wrap and freeze. OR pour into greased muffin cups for single serving size portions ready to go. Adjust baking time - check for doneness after 20 minutes or so.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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