This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
For this quiche, you will need an unbaked pie shell – use 1/2 recipe GF Pastry Crust. Save the extra 1/2 egg from making the pie crust for the filling. Roll out the crust between two sheets of waxed paper until it fits the pie plate. Then remove the top sheet of waxed paper, flip the dough over in to a 9″ deep-dish glass pie plate, then carefully remove the other sheet of waxed paper. Repair any tears in the dough and set this unbaked crust aside.
2 onions, minced and fried in 1 Tablespoon gf butter (you can use leeks, shallots, some garlic, whatever oniony root vegetable you prefer, or a combination)
6 strips bacon, chopped, fried until crisp and drained of fat (you can chop the bacon with kitchen scissors before frying it. )
2 Tablespoons chopped fresh flat leaf Italian parsley
Cooked spinach, broccoli, asparagus, mushrooms (fry and drain) – choose one of these, or none of them, as you like
1 teaspoon dried marjoram
1/2 pound grated gruyere cheese (about 2 cups grated, and you can substitute other cheeses that are lurking around the cheese drawer)
4 eggs plus the leftover egg from making the pie crust
1 1/2 cups liquid (you can use any combination of milk, almond milk, rice milk, sour cream, yogurt, cream cheese, heavy cream, light cream, gf chicken stock etc. for the liquid, and if you use chicken stock use no more than 1/2 cup of that)
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
Preheat the oven to 400 degrees.
Into the bottom of the unbaked pie shell, sprinkle and evenly distribute the fried onions, bacon pieces, marjoram, parsley, vegetables (if you are using them), and finally the cheese.
In the food processor, combine the eggs and the 1 1/2 cups of liquid, salt and pepper. Whir this mixture to combine, then pour on top of the things in the unbaked pie shell.
Bake at 400 for 40 minutes, until puffed and browned on the top. Remove from the oven and allow to rest for 5 – 15 minutes before serving. Keep any leftovers in the refrigerator.
Note: Vegetarians can substitute a small amount of gluten free chipotle chilis in adobo for the bacon – this will make the quiche spicy.
Remember to use only gluten free ingredients!