Recipe: Gluten Free Quiche

Gluten free quiche – this is my Mom’s recipe and adapted a bit since I’m a celiac. It’s excellent fresh out of the oven, yet the best part is it freezes well! So, I made a big pan and froze about 10 pieces for lunches! Okay, let’s get cooking.

Ingredients

Batter Ratio

• 3/4 cup of gluten free Bisquick
• 1 1/2 cup of soy milk
• 3 free range eggs
• salt to taste (about a teaspoon)
• a few cranks of fresh black pepper

Filling

• 2 cups of broccoli (quickly steamed)
• about 2 cups of carrots (chopped / grated)
• 2 cups of caramelized onions
• 1/2 cup of shredded old cheddar cheese
• 2 cups of shredded yellow cheddar cheese

Set the oven to 375 degrees and get out a 9×13 pan. Spray the pan so the quiche doesn’t stick.

Then, dump in the 4 cups of veggies – you can use any veggies you liked, I think next time I might make a Mexican quiche with corn, black beans and some colourful peppers and jalapeños. Once the veggies are in, top with the caramelized onions and then the cheeses.

Mix the batter until smooth and pour gently into the pan. You can divide the batter ratio above by 3 if needed and be sure you make enough to cover all of the veggie goodness.

Then, place the 9×13 dish on a flat cookie sheet (just in case it bubbles over) and bake for 45-50 minutes or until a knife comes out clean.

Then, dish out and eat up, or wrap up this gluten free quiche and freeze for up to 10 weeks.

It’s filling, hearty and healthy – plus, full of cheesy-goodness and packs flavour. The caramelized onions don’t disappoint.

Thanks so much for stopping by and I hope to see you again soon. Until then, bake up.