Simple Quiche (gf)

Overview:

This simple quiche recipe is absolutely perfect for those individuals who are gluten-free or gluten-sensitive, making it a delightful option for anyone with dietary restrictions. Plus, it’s a wonderful way to creatively use up any leftover ingredients you might have hiding in your fridge. Think of it as a choose-your-own-adventure quiche, where you can mix and match flavors to suit your taste. Get ready to wow your friends and family with this beautifully simple yet elegant dish that is sure to impress at any gathering!

Rae’s Simple Quiche

This simple quiche recipe is perfect for gluten-free or gluten-sensitive individuals and is a great way to use up leftover ingredients in your fridge. Rather than making a traditional gluten-free crust, for this recipe we will be using russet potatoes. 

To prepare your crust, start by preheating your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Then, thinly slice your russet potatoes as evenly as possible. Aim for the thickness of a quarter. While it is not necessary, if you have a mandolin slicer, I recommend using it for consistent slices. 

Thinly and evenly slice the russet potatoes.

Once you’ve finished slicing your potatoes, line the inside of your pie dish with the slices slightly overlapping, forming concentric circles with no gaps. This step always makes me think about that scene from Friends when Monica tells Rachel, “...you want to arrange the marshmallows in concentric circles” and Rachel replies, “no Mon, YOU want to arrange the marshmallows in concentric circles.” Classic. 

Line the pie dish with potato slices in concentric circles. Leave no gaps. 

Moving on, brush your potatoes evenly with vegetable oil and sprinkle with salt and pepper. Next, lightly coat your crust with an even layer of cornstarch. This will help absorb the moisture of the potatoes and get your crust extra crispy. Bake your crust for 10 to 15 minutes or until crispy. Careful not to burn the edges. If necessary, cover the top with aluminum foil to prevent burning. Finally, remove the crust and reduce the oven temperature to 350 degrees fahrenheit or 180 degrees celsius and prepare your filling.

Crack the eggs into a medium-sized mixing bowl and whisk until well combined. Add milk, salt, pepper, and any other spices you’d like to incorporate. I often include a little paprika, a little dried dill, and a hint of cayenne. If you are not including fresh garlic or onion in your filling, now is the time to add garlic or onion powder if desired. Once you’ve added all your spices, whisk the mixture until well combined and set aside.

Now here is where you’ll see what I mean by “choose your own adventure” quiche. Scour your fridge for leftovers to determine your protein, veggies, and other ingredients for your filling. Only two strips of bacon left? Perfect, there’s your protein. Leftover chicken breast? Shred it and you’re golden. If you’re making a vegetarian dish, no worries, let’s move on to cheese! Personally, I think shredded cheddar works best but work with what you have. Maybe you have a number of near empty bags including mozzarella, parmesan, and provolone. Mix them together for a tri-cheese blend! Are you starting to get the picture.

Once you have your protein down, choose your vegetables. You don’t have to get overambitious here. Maybe a few broccoli florets, a pepper, some onion, fresh garlic and you’re done. Maybe you have some herbs on their last life that you can throw in there. As you’re putting together your filling, consider whether your ingredients are complementary and will go well together. 

Finally, once all your filling elements have been selected–yay clean fridge–spread them evenly across the bottom of your crust. Double check you have your protein (meat and or cheese), veggies, greens, and herbs. Be sure that the ingredients are mixed together well for an even distribution of filling.  

Grab your wet mixture and pour it into the center of the pie dish, filling halfway. Then place the pie dish into the oven and pour the remaining mixture. Fill until just under the rim. If the mixture is too high, some egg may find its way to the underside of the crust. This is not the end of the world but try to avoid if you can. 

Double check that your oven temperature is reduced to 350 degrees fahrenheit or 180 degrees celsius. Bake for approximately 45 minutes or until the filling is fully cooked through. Let cool for 5 to 10 minutes and enjoy with your choice of toppings. I personally like to add some greek yogurt or sour cream with fresh chives and a bit of hot sauce.

Impress your friends and family with this simple yet elegantly delightful dish at your next brunch event, or savor it throughout the week whenever you're in need of a tasty meal. With this recipe, you’ve truly got breakfast wonderfully covered!

Ingredients

• 1-2 russet potatoes

• 1 cup of milk or non-dairy milk (I recommend whole milk or almond milk)

• ½ cup of shredded cheese/cheez (I recommend cheddar)

• 6-8 large eggs

• ½ cup choice of protein

• 1 cup choice of diced vegetables

• ⅛ cup choice chopped of herbs

• 1 t salt

• 1 ½ t black pepper

• 2 cloves of minced garlic or 1 t garlic powder

• butter/oil to grease pan

Tools + Equipment:

• Oven

• Pie dish (I recommend glass or ceramic)

• Cutting board

• Knife (Mandolin slicer if you have it)

• Mixing bowl

• Whisk

• Measuring cups and spoons

Instructions:

1. Prepare your crust:

• Preheat the oven to 400F or 200C

• Thinly + evenly slice russet potatoes

• Line pie dish with potato slices overlapping, forming concentric circles + no gaps

• Brush with vegetable oil + sprinkle with salt + pepper

• Cover evenly with a light coating of cornstarch

• Bake for 10-15 minutes or until crispy

• Remove crust + reduce oven temp to 350F or 180C

2. Prepare your wet ingredients:

• Crack eggs into medium sized mixing bowl + whisk

• Add milk, season with salt, pepper + other spices

• Whisk together + set aside

3. Prepare your dry ingredients:

• Add prepared veggies, protein, shredded cheese, garlic, greens, + herbs to crust

• Spread evenly at bottom

4. Add your wet mixture

• Pour wet mixture over filling + fill halfway

• Place pie dish in oven + pour in remaining mixture

5. Bake at 350 F or 180 C

• Bake for approximately 45 minutes or until filling is fully cooked 

• Let cool for 5-10 minutes

• Enjoy with toppings of your choice