My husband is gluten sensitive and I actually feel better and have more energy when I eat less gluten. Most of the time (75%) I cook gluten free meals for my family and I can tell you its not that bad! To many it seems tough but with so many gluten free items these days, we are not feeling the pinch at home. My kids even like gluten free pancakes and waffles better!
Here are some examples: bread crumbs for almond meal, soy sauce for tamari, cornstarch for roux, brown rice pasta for regular pasta and the list goes on. This quiche makes for a satisfying, gluten free breakfast that can last for several days.
Potato Crusted Broccoli and Cheddar Quiche
4 medium yukon gold, peeled
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
6 eggs and 2 yolks
1 cup milk (if you feel luxurious, sub this for heavy cream)
2 tbsp chopped parlsey
Pinch of freshly grated nutmeg
1/4 cup extra sharp cheddar cheese
In this recipe, subbing potatoes for a flour laden crust is an easy switch. Eggs + potato are a match made in heaven! I used my trusty mandoline and thinly sliced yukon gold potatoes for the crust. Arrange the potatoes in a thin layer along the glass pyrex pie dish, then spray them generously with olive oil and salt and pepper. Bake the potatoes for 15 minutes at 350F. They should be pliable. Whisk the quiche batter of eggs, herbs, whole milk, nutmeg, salt and pepper. Mix into the quiche batter small broccoli florets or any vegetable of your choice. Pour the mixture in the potato crust and bake for 40 minutes. Sprinkle the quiche with small slivers of extra sharp cheddar cheese when warm. Wait for 20 minute until cool and then slice into wedges.
My next experiment will be to use sweet potato slices. I’m inspired by the fall flavors!