Time to Get Your Quiche On

Summer is almost here.

Time for refreshing dishes that require easy prep and little cooking. After all who wants to be in front of a hot stove all Summer? Thankfully we have a great recipe for you that will taste good and make your Summer shine a little brighter.

Tis the season for tasty Quiche. But not just any kind of Quiche. This one just so happens to be gluten free.

Check out the recipe below. When you do, let us know how it tastes. We are eager to know your results.

 

Quiche with Vegetables and Grain-Free Crust

Ingredients:

3 Large sweet potatoes
Coconut oil and/or rice bran oil
About one pound of vegetables. (Broccoli, spinach, cabbage, chard, kale, summer squash, etc. Choose what is fresh and in season.)
2 to 4 cloves of fresh garlic, crushed.
10 large eggs
3 Tablespoons water or almond milk
Herbs to taste, such as fresh basil, fresh marjoram, parsley, etc.
Salt and pepper to taste.

Preparation:

1) Preheat the oven to 375°F

2) Cut the sweet potatoes into thin lengthwise slices, about 1/16th.  A mandolin is useful for this task. (that was the joke part of the recipe)

3) You will precook the sweet potato slices. This can be done in a pan on top of the stove, or on a cookie sheet in the oven. In the pan or cookie sheet, add coconut oil or rice bran oil, and cook the sweet potatoes in a single layer, turning once, just until soft. Do not overcook. Drain the cooked potatoes on paper and put aside. If cooking on the stovetop, it will require several batches. Add more oil to the pan as needed.

4) On the stove, put some coconut oil or rice bran oil into a pan. (Use the same pan as you used for the sweet potatoes.) Cook the garlic and the vegetables you have chosen. (You can also use vegetable broth to cook the vegetables. Cook till most of the liquid has cooked off.) You will want about three cups of cooked veggies. Once the vegetables are cooked, you may add a bit of salt and your choice of herbs.

5) You can use a 9” by 15” baking dish, or a springform pan. Generously grease the sides of the pan with coconut oil and line the bottom and the sides of the pan with the sweet potato slices. Overlap the slices slightly. These form the “crust” for the quiche.

6) Beat the eggs in a bowl. Add about three tablespoons of water or almond milk to the eggs. Do not add salt to the beaten eggs.

7) Spread the cooked veggies in the bottom of the pan lined with sweet potatoes, then pour the eggs over the vegetables. You may add a bit of pepper or cayenne to the top.

8) If using a springform pan, put it on a cookie sheet in case it leaks. Put your pan into the oven and bake for 30 to 45 minutes, till a toothpick or knife put into the center comes out clean (eggs are cooked firm). Let sit at least 10 minutes out of the oven before serving.

9) Garnish with fresh parsley, or fresh basil. Goes well with a salad.

Sounds good yes? Enjoy and remember to share your results.

To Your Health.

 

 

Image credit: © Can Stock Photo Inc. / robynmac

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