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The GFCF Recipe Experience: Potato Crusted Quiche

Posted Feb 28 2011 9:37am
Nothing like posting on only the first and last days of the month, eh?

It's been a frustrating, albeit relaxing, month of February. Much of it has been spent sitting in my recliner chair mending my broken leg. But now the crutches are gone, and while I still have probably another two weeks of recuperation to go before the boot comes off, I can walk around and generally get back to doing things again. And that includes cooking. And blogging.

Now, let's talk about breakfast, shall we?

Quiche is one of those versatile dishes where it is easy to customize to fit your tastes. Like meat? Then load it up with your favorite breakfast meats. Like veggies? Well, just about any veggie will do. And it is an easy dish to make GFCF as well. The quiche I made was a combination of bacon, canadian bacon, and CF cheese

This is not so much a recipe as it is a step by step guide to making a quiche
  1. Preheat the oven to 375°. Line a large cookie sheet with foil and place on the bottom rack (to catch any potential spillovers).

  2. In a large saucepan over medium heat, saute about two cups of shredded potatoes until tender and lightly browned. You can certainly use fresh shredded potatoes, but I used O'Dells frozen shredded potatoes. They are 100% potatoes - no preservatives or other additives. And they are the really small potato sticks which are perfect for this recipe. Whichever you choose to use, just be sure you cook them until they are soft and lightly browned first.

    One note: while I said I used about two cups, one good way to measure out how much potato you will need is to arrange them uncooked in a 9" pie dish until you have enough to cover the dish. Then saute that amount.

  3. Saute your fillings in the same saucepan over medium heat. The trick here is that regardless what you are using for fillings, make sure they are cooked first before adding them to the quiche. Once cooked, set aside the filling to cool. For a 9" pie pan, about 1 to 1 1/2 cup of fillings is appropriate.

  4. Make your custard. For a 9" pie pan, a ratio of 4 large eggs to 1 1/2 cups liquid is sufficient. Instead of using 4 large eggs, I used two large eggs and 1/3 cup of egg whites. For the liquid, any CF milk will do, but I did find that using exclusively soy milk gave the quiche a very strong soy taste that, to me, was a bit overwhelming. For the quiche in the picture, I used about 1/2 cup almond milk and 1 cup soy milk, and that seemed to work well. Whatever combination of CF milk you use, you may need to experiment to get the right taste for you. Add salt and pepper (and any other herbs and spices you desire) and mix until well combined.

  5. Assemble the quiche. Spray the 9" pie pan with cooking spray. Arrange the potatoes evenly in the pan to form the crust. Spread the filling evenly over the potatoes.

    Next, spread shredded CF cheese evenly over the filling. My kids love the Follow Your Heart Mozzarella, and I use about 4 oz. (half a package) which I shred myself. If you are soy-averse, you can try the Daiya shredded soy free cheese. Admittedly, it has a bad aftertaste raw (in my opinion) but I have been told that it loses this aftertaste when cooked.

    After the cheese is added, pour the custard over the other ingredients. Now you are ready to bake!

  6. Place the quiche in a 375° oven on the upper rack (make sure this rack is in the middle of the oven). Bake for 30 minutes, then begin checking the quiche for doneness - it should be firm in the center, and a knife inserted in the center should come out clean. If the quiche is not done, then continue checking every 5 minutes or so until the quiche is done. Mine took about 45 - 50 minutes.

Once, done, remove from the oven and let stand for 5 minutes before cutting. Cut into 8 equal parts, and enjoy!

One final thing: you can eliminate the potatoes and just make this a crustless quiche, following the same instructions!


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