{"id":413,"date":"2009-07-14T21:01:16","date_gmt":"2009-07-15T02:01:16","guid":{"rendered":"http:\/\/www.chloepoppins.com\/?p=413"},"modified":"2012-02-07T18:30:13","modified_gmt":"2012-02-07T23:30:13","slug":"the-crustless-quiche","status":"publish","type":"post","link":"https:\/\/www.chloepoppins.com\/?p=413","title":{"rendered":"The Crustless Quiche"},"content":{"rendered":"

As many of you know, the men in the house have all been gluten free since December. \u00a0Sam has actually been on a gluten free diet for going on 7 years now. \u00a0In the interest of “solidarity”, we have tried to make the house a “gluten free zone” since the first of the year. \u00a0THAT was a challenge. \u00a0Many, many recipes had to be scrapped or revamped to accommodate the diet. \u00a0The Crustless Quiche<\/em> is a new addition to the menu. Mark used to love quiche night, so now we can add it back into the rotation!!!<\/p>\n

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Here is the basic recipe for the quiche. The tomatoes were a last minute garnish on top and were actually a tasty addition. They were very thinly sliced with a sharp slicing knife. I used organic brown eggs and they tend to be larger than the average “Large” store bought egg. So, if you are using regular eggs, use five instead of four. \u00a0Also, you could easily modify this to contain your favorite stuffings … the basic quiche is a good starting place.<\/p>\n

Ingredients<\/strong><\/p>\n

Four Eggs (beaten)<\/p>\n

1 1\/2 C Half & Half or Milk<\/p>\n

1\/2 tsp Salt<\/p>\n

1\/4 tsp fresh ground<\/p>\n

A Dash of Cayenne Pepper<\/p>\n

1\/4 tsp Minced Onion<\/p>\n

1 tsp basil (or several leaves of fresh basil chopped)<\/p>\n

1 Cup Shredded Sharp Cheddar<\/p>\n

1\/2 Cup Shredded Cheese ( Parmesan, Jack, or Mozz)<\/p>\n

1\/2 Cup sliced\/diced Ham (or Broc, or Spinach, or sauted pepper & onions)<\/p>\n

Oil or Non-stick cooking spray<\/p>\n

Optional: 1 tomato thinly sliced<\/p>\n

Note: \u00a0If using Milk only, use 1 1\/4 C. \u00a0If using a combination of both, slightly decrease the amount of liquid.<\/p>\n

Directions<\/strong><\/p>\n

Spray the entire interior surface of a 9 or 10 inch pie dish with non-stick spray, or rub with oil. \u00a0Preheat oven to 350 degrees.<\/p>\n

In a medium mixing bowl mix eggs, half & half or milk (or a combination of the two), and the next five ingredients together and whisk well. \u00a0In the bottom of the pie dish, sprinkle the cheeses and ham (or veggies) evenly throughout the dish. \u00a0Pour the egg mixture slowly into the dish. \u00a0If you are using a shallow dish, it may not all fit in one dish. \u00a0This generally works better in at least a 9-inch deep dish pie pan. \u00a0Use a fork to gently wiggle the stuffings around if there appear to be any severely lumpy or bare areas. \u00a0If you want to add the tomato slices, now is the time. \u00a0Gently place them on top of the quiche and try not to submerge them in the eggs.<\/p>\n

You can place this on a cookie sheet, or stone, in your oven to help prevent messy overflow. \u00a0You can also place a large piece of foil on the over rack before you put the pie pan into the oven. \u00a0If you don’t want to worry about any of that … just place the pie plate into the preheated oven and bake for a minimum of 45 minutes. \u00a0At the end of 45 minutes, check to see if the center of the quiche has risen. \u00a0If it has, test the center for doneness with a very sharp knife. \u00a0If the knife comes out basically clean, remove the quiche from the oven. \u00a0If not, wait five minutes and try again. \u00a0Variations in ovens may produce different results, so start checking the quiche when you think it looks ready.<\/p>\n

Let the quiche stand 10 – 15 minutes before trying to slice and serve it. Enjoy!! <\/p>\n