Thursday, June 4, 2009

RECIPE: A&Z's Gluten-Freed Quiche

Gluten-Freed by A: I found the original recipe here, and it is very tasty and flexible. It provides a good basis for just about anything you want to toss into your quiche. We started with broccoli cheddar and then moved on to bacon cheese.

Ingredients
  • 5 eggs
  • 2 cups nonfat milk
  • salt, to taste
  • black pepper, to taste
  • 1 small head broccoli, steamed, and then cut into small chunks
  • 3/4 cup cheddar cheese, grated
  • 1 Gluten-Freed Pie Crust
Directions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, whisk together eggs and half-and-half. Season with salt and black pepper. Place broccoli and cheddar in the pie shell. Pour egg mixture over cheese.
  3. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and ļ¬lling is set. Allow to set 5 to 10 minutes before serving.
Total From A to Z: 4.5 Stars

A's Review: * * * * *
I tried two different versions, one with half and half (like the original recipe calls for) and one with nonfat milk. The original recipe called for half and half, but I found that the nonfat milk could be dropped in with no loss in quality of quiche. We had a broccoli and cheddar cheese variant and a bacon and three cheese variant. Both were excellent. Fluffy, good flavor, and just the right amount of crunch from the crust. I didn't really keep track of what I did with the bacon and three cheese version, so I guess I'll just have to try it again.

Z's Review: * * * *
These quiches turned out really delicious. I think the pie crust mix we used worked pretty well for quiche too. The crust tasted buttery and flaked apart in your mouth. The eggs were light and fluffy, but solid enough to be cut in slices. The one with bacon and cheese had a lovely toasted layer of cheese on top. The broccoli one was really tasty too, but I would have liked a little bit more broccoli in it. Also, next time I might recommend a little less milk to make the eggs a tiny bit more solid. But, all in all, this quiche was delicious - we ate it for breakfast, lunch, and dinner!

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