Warning: This post is long, but there are a lot of photos, photos of beautiful quiches, so that should help, right?
When I say quiche, what do you think? Ponder that for a moment. We all have preconceived notions. Thankfully, going gluten free has gotten rid of many of my preconceived notions as many of them were about various foods, and in many cases, foods I’d never even tried, but decided I didn’t like. One of the gifts of going gluten free is focusing on real, whole foods and finding out how many more foods I absolutely love. Yes, it’s the preconceived notions that can hold us back on so much in life. Even with quiche. Yes, quiche. I bet that when most of you thought about quiche just now, you instantly thought rich, heavy, too much fat, too much work, special occasion, or expensive to make. Perhaps many more labels popped into your head. Most of these labels were probably not positive either. What a shame. Quiches are some of the most versatile and frugal dishes, and despite their reputation, they can be super healthy, too.
With Hallie’s (Daily Bites) Build a Better Breakfast event occurring and Maggie’s (She Let Them Eat Cake) theme of Springtime Brunches for this month’s Go Ahead Honey It’s Gluten Free carnival, it’s time to talk about quiches. Quiches are really perfect fare for breakfast, brunch, lunch, or dinner. Let’s start out by dispelling a few of the myths about quiches—those preconceived notions—shall we?
First, do you think that a quiche requires a ton of eggs?
That is entirely dependent upon ingredients and you’re in control of them. Wonderful quiches can be made that do not contain such ingredients at all (like the quiche I’m featuring today), but even when you’re using cheese, milk, and more, the amount per serving is very reasonable with the formula I’m sharing. And there is such a thing as good fat. (That’s a topic covered far better by many others. Do the research.)
Fourth, quiches are not expensive to make.
Build a Gluten-Free Quiche Guidelines
Crust or Crustless?
Note the ugly semi-grated potato chunk in the middle. I am sooo not about perfection!
Eggs: Again usually you’ll use 3 to 4 eggs. However, when I made the dairy-free recipe I’m sharing with you today, I used 5 eggs. I used that fifth egg to help supply the needed liquid for my recipe because I wasn’t using milk of any kind (dairy or otherwise) and my eggs weren’t very large. You will really see the difference from using eggs from free-range chickens in a recipe like quiche. Those beautiful, bright yellow-orange yolks not only provide gorgeous coloring, they also supply much more in the way of nutrition. I’m not a nutritionist, so again, please do the research.
Now you might be thinking, but Shirley, there’s such a wide variance between 1 to 2 cups of “this” or “that” in the proportions. True. This is a concept and you’ll learn to “eyeball” the mixture to determine if you need to add a little more of “this” or “that” to make your quiche thick enough to set up. You can start out by using existing quiche recipes as your guide. You’ll soon become comfortable at throwing together the ingredients to make outstanding, “spur-of-the moment,” “clean-out-the-fridge” quiches for family breakfasts, special brunches (like Maggie’s springtime brunch), or simply lunch, or dinner. The really cool thing is that because so many have preconceived notions about quiches, they’ll think that you really went all out for them and that they are special!
- 1 tbsp olive oil
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 5 eggs, beaten
- 2 strips of bacon, cooked and crumbled (optional; omit for vegetarian version)
- About 1 cup of steamed broccoli, drained (small pieces work best)
- 2/3 cup of Daiya “cheese” (or dairy cheese if you eat dairy; I used a mixture of cheddar and mozzarella)
- ½ red bell pepper, finely diced (raw)
- 1 packed cup of fresh, raw spinach, stems removed* and cut into strips with kitchen shears
- ¼ tsp sea salt (add more if you omit the bacon)
- ¼ tsp fresh ground pepper
- ¼ tsp basil
- ¼ tsp oregano
- ¼ cup gluten-free flour mix (like my Best Two-Ingredient Gluten-Free Flour Mix) if making your quiche crustless (use sifted coconut flour for a grain-free option)
- If using a potato or other crust, bake crust (see directions above) while preparing filling ingredients.
- Saute mushrooms and onion in olive oil in a small skillet over medium heat for a few minutes until mushrooms release their liquid and onions are translucent. Do not discard resulting liquid.
- In large bowl, beat eggs. Add all other ingredients. Mix.
- Pour into greased pie plate or prepared pie crust. Bake at 425 degrees for about 10 minutes. Then reduce oven temperature to 350 degrees and bake for an additional 25 to 30 minutes. (Mine was done in 35 minutes.) Let stand for a few minutes before cutting and serving to ensure quiche sets up properly.
*I threw my stems into a green smoothie. (I always use spinach---stems and all---in my smoothies, but thought they’d detract from this quiche. Still, I didn’t want to waste them.)Using a deep dish pie plate/pan (or even a casserole dish) is always the safest way to go. There's nothing worse than mixing your ingredients and pouring them in only to find out your pie plate is too small. Go big!
Finally, here are some other crusts and quiche recipes that you might like:
Heidi’s Green Eggs and Ham Quiche
Stephanie’s Crockpot Spinach and Feta Quiche
Kelly’s Broccoli Quiche
and if you’re a fan of Elana’s, you’ll want to get her Gluten-Free Almond Flour Cookbook, just so you can make her Savory Vegetable Quiche; it’s that good!