I’ve been gluten-free for about 7 months. And while I do feel more energy and less brain fog, I do still struggle sometimes with what exactly to eat. I finally got some gluten-free cookbooks from the library, which I’ve been slowly making my way through. But even when I don’t use the recipes from these cookbooks, they remind me that there really are a lot of GF possibilities.
This quiche is from the Internet, but I used the GF flour blend from Cooking for Your Gluten-Free Teen. I loved the simplicity of the crust on this recipe, since most of the others I had found involved lengthy refrigerator times. Maybe they turn out a little better (?), but I was perfectly happy with this recipe. More than happy. The whole family loved it, even the one who doesn’t usually like to try new foods. Also, I didn’t even roll out the crust (shhh!). I simply pushed it into the pan and spread it around to fill all the spots. Again, maybe it would be slightly better with a rolled-out crust, but a made quiche is far better than one that seems like too much hassle.
For fillers, I used some leftover bacon, deli ham (which I cooked briefly first), cooked onions, cheese (of course), and green olives. Wow! I want to make bunches of these and freeze them. I want to bring them on one-night trips so we have an easy, affordable dinner. I love it! With every slice I served, I imagined the high cost of getting such a decadent gluten-free, organic quiche at any food establishment. And while we will still support our local, awesome, conscious food places when we can, it sure is nice to have our own homemade version as well!