Gluten-free Summer Quiche
 
 
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I am suggesting vegetables for this quiche, but really you are limited only by your imagination. If you have no green beans, but there is corn in the fridge, feel free to use corn. Cauliflower is beautiful in this, as is broccoli. You are aiming for about three cups of mixed veggies, some soft and some firmer so there is a mix of textures in the finished pie. I love this with sausage, but feel free to use bite-sized bits of chicken if you prefer, or to leave the meat out altogether. Use this recipe as a blue-print to create your own favorite combos. I haven’t tried this using sweet potatoes for the crust, but I bet it would be delicious though less crispy. If you try it, let me know how it turns out!

1 9 inch pie plate
Butter or oil for greasing the pie plate

1lb red or Yukon gold potatoes
1egg
¼ cup finely chopped onion
¼ tsp ground black pepper
½ tsp salt

1 Tbsp olive or coconut oil
1 zucchini, diced into ½ inch pieces
1 medium onion, coarsely chopped
¼ lb green beans, chopped into ¾ inch lengths
½ lb gluten-free, organic sausage of your choosing, sliced into rounds
½ tsp salt
½ tsp thyme
¼ tsp ground black pepper

3 eggs
¼ cup milk or soy milk
Dash of hot sauce (optional)

1 cup cheddar cheese, grated (Or substitute your favorite milk or soy cheese. My other favorites are gruyere and manchego.)

Paprika for dusting (optional)

Grate the potatoes, and place in a colander to drain for 20 minutes. Squeeze out as much liquid as possible, and combine with the onion, egg, salt, and pepper. Spread this mixture into the bottom and up the sides of a well-greased pie plate, and bake for 35 minutes.

Brush the top of the potato crust with oil or melted butter, and bake for an additional 10-15 minutes until it is evenly browned.

While the crust is baking, heat 1 Tbsp of olive or coconut oil in a medium skillet on medium heat. Add the onion and zucchini and sauté for 3-4 minutes. Add the green beans and sauté an additional five minutes. Add the sausage and cook until browned. Add the thyme, salt, and pepper and stir well to combine.

Scramble the eggs in a medium bowl and add the milk, whisking to combine. Add the hot sauce if you are using it.

Remove the crust from the oven. Sprinkle with half of the cheese, top with the vegetable and sausage mixture, and spread this evenly in the pan. Sprinkle the remaining cheese over the filling. Pour the egg mixture over the filling and cheese, shaking the pie pan gently to distribute the eggs evenly.

Sprinkle with a little paprika for color if desired, and return the pan to the oven. Bake for 15-20 minutes until the eggs are set and the top is beginning to brown.

Remove quiche from the oven and let it stand for about five minutes before serving.

Makes six medium-sized portions, or four giant ones. Serve this with a big, green salad.