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.
- 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.
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.
Monday I posted a Roasted Red Potatoes recipe that I also encourage you to experiment with.
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