Gluten Free Quiche

25 Feb

Quiche in Europe is enjoyed at times for breakfast, lunch or dinner. It can be customized for the meal and occasion. For those of us who try to avoid gluten, quiche crust creates a problem. Shredded potatoes make a great crust for quiche and is also lower in fat and cholesterol than the traditional crust. My daughter made chicken and onion quiche and vegetarian quiches today for family brunch. I must have done something right to have two great children who are fabulous cooks.

Crust for 2:

  • 1 bag of simply shredded potatoes

Sauté the potatoes in a large pan with olive oil until lightly golden. Press the sautéd potatoes into two greased pie pans. Bake 15 min in 350 degree oven for 15 minutes. Let the crusts cool while you prepare the other ingredients.

Chicken and Onion:

  • 1 – 16 oz container of egg substitute 
  • 1/4 cup fat free milk
  • 1 pre- cooked chicken breast chopped
  • 1/2 sweet onion chopped
  • 1/2 tsp  Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp fresh ground pepper

Sauté the onion until translucent. Mix the onion and chicken together, spoon over the potato crust. Combine the egg mix, milk, and the seasonings. Pour over the onion and chicken mixture. Bake 30-40 minutes or until knife inserted in center comes out clean. Let stand couple minutes before cutting into slices.

Vegetable quiche:

  • 2/3 cup chopped broccoli florets
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup sliced mushrooms
  • 1 – 16 oz container of egg
  • 1/2 cup fat free milk
  • 1 tsp Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper

Sauté the broccoli and the mushrooms together. Add the tomatoes into the mix. Spoon the mix over the potato crust. Whisk together rest of the ingredients. Pour over the vegetable mix. Bake 30-40 minutes or until knife inserted in center comes out clean. Let stand couple minutes before cutting into slices.

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