Gluten-Free Wednesdays 4-21-10

Welcome to Gluten-Free Wednesdays!  The first week of each month has a theme, and lately the themes have been centered around a challenge I issue for the month before.  This month’s challenge is to create a gluten-free quiche.

Last week I made two quiches for dinner one night.  I decided to do each one differently and I want to share one of those with you here.  I’m not giving this quiche a separate post, because I probably won’t make it again so I don’t expect anyone else to make it.  Having said that, it wasn’t bad.  It was just one of those so-so dishes.  My purpose in sharing it is to show you how you can improvise and try things, and learn from doing so.  We ate the quiche and nobody complained.  I certainly don’t consider it a failure.


The real improvisation in this was the crust.  I used bread.  I had a loaf of bread I made from Pamela’s gluten-free bread mix.  I used my electric knife and sliced it as thin as I could, then placed pieces of bread in a pie plate.  I tried not to over lap the bread, and I filled in holes with bread pieces.

Next I put together a quiche filling.  I used:

  • 4 large eggs
  • 1/3 c. chopped green onion
  • 1/4 c. diced cooked sausage
  • 1 c. shredded cheddar cheese
  • 1 c. milk
  • salt & pepper

If you’re going to try this, just combine all the ingredients, beating the eggs, and pour into the dish.  Bake at 350 degrees about 35 minutes.

I used a 10 inch pie plate and the filling wasn’t enough to fill the plate.  As a result, the top edges of the bread were very dry and hard.

However, that was easy to remedy.  I simply cut off the top edge.

The problem I had with the crust was that the small pieces of bread floated in the liquid filling.  Some quiche pieces ended up with bread in the middle instead of on the bottom.  I think I was the only one who noticed that, though.  In the end, the quiche reminded me of a breakfast casserole I have made which uses torn pieces of bread.  Like I said, it wasn’t bad.  It just wasn’t great.

This post may contain affiliate links. See my disclosure policy for more information.


  1. Iris says

    Love the creativity there, and that you're sharing a recipe that wasn't a favorite, but helps us see the process.

  2. Z's Cup of Tea says

    I just put in my link. This week it's a breakfast food, egg in the basket, as I've also submitted it for this month's Go Ahead Honey, It's Gluten Free.

  3. comfycook says

    I love the way you used the bread. Isn't that what it is about, experimentation?

    I guess the link doesn't want to talk to me. I will return, hopefully, tomorrow with recipes.

    Quiche would be great for dinner, tomorrow. I owe you for that one.

  4. comfycook says

    I clicked on your blog again and the link appeared. You probably have a solution to the problem.

  5. GFree_Miel says

    Wow, I've never seen it done that way! We usually make a crustless quiche. Mmmm…now I want spinach quiche. Yum!

  6. firebear says

    We do not eat that much egg all at once. Makes me stop breathing. So I will be adding a breakfast food. I looked up eggless quiche and found tofu recipes. Since my son can not do soy that was out too. If I do come up with anything remotely similar I will let you know.
    Today I linked up Hot Ham Sandwitches. Yes that is spelled wrong. My husband called me Sammantha when I came up with these. I love that man of mine….lol

    Thank you once again for hosting. I really do enjoy my time here. You all are such wonderful people.

    Live Laugh and Enjoy!

  7. gfe--gluten free easily says

    Linda–It's all about experimenting sometimes, isn't it? I bet your bread idea will lead to a recipe you really like. I've got a lot going on at the moment and it didn't look like my latest post on my main page fit the GF Wednesdays rules, so I linked up an oldie, but goodie–my flourless pizza recipe. Just made two of these (pepperoni, mushroom) last night for my support group and they disappeared in no time. That's always a good feeling!


  8. Anonymous says

    Hi, I use a rice crust and it's wonderful. 1 1/2 cups cooked rice, 3/4 cup grated cheese mixed with one lightly beaten egg makes a nice nine inch crust.

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