“In French cuisine, a quiche is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust.”
Quiches are traditionally a breakfast food, but can be enjoyed at any meal. They are also generally well liked, as long as you eat eggs. Most quiches include cheese, but they don’t have to. I think a dairy free quiche could be successfully made, but I’ve never tried.
The crust is the part of a quiche that is a challenge for gluten-free cooks. I have overcome that obstacle quite easily by making crustless quiches. However, that’s not the only option. Below I list some crust ideas.
I’m not going to give you a recipe because they are easy to find but the basic parts/ingredients include:
- eggs (usually 4)
- milk or cream (usually 1 – 2 cups)
- salt & pepper, and other seasoning if desired (parsley, dill, basil)
Let’s consider some options for two of those parts.
Crust – I used to make a quiche with a shredded potato crust. I have to try it again soon. The rice and polenta I haven’t tried, but it seems they would work.
Additions – Here are ideas for commonly used additions, but get creative and use what you like.
- Monterey Jack
- Meat or Seafood
- ground beef
- green onions
The Challenge: Create a gluten-free quiche this month, post your recipe, and then link to it here on May 5th for Gluten-Free Wednesdays. You might make a simple crustless quiche or try something very unusual. It’s up to you.