Okay, so in case you were confused by the title, this recipe is NOT dairy free. Not even close. My apologies to my lactose intolerance friends. However, I am really excited to share a gluten free quiche recipe with all of you. I try so hard to avoid dairy but sometimes I just can't help it. Quiche is not quiche without globs of cheese, sour cream and eggs. You have been warned.
This recipe is very special because it is my man Dave's absolute favorite food in the whole wide world. Per his request, his mom made it for him on his birthday since he was a little boy and it still brings the same smile to his face years later. When I found out I couldn't have gluten, Dave also suffered by being deprived of his favorite food. I had to return the love and support by finding a gluten free crust we could continue to bake and enjoy together. I also substitute some of the eggs with egg whites to cut back on the density. Though this quiche is not 100% healthy, it is 100% delicious and addictive! Thanks to Dave's mom for the original recipe, you can now bring the same smile to the faces of your loved ones or guests with this fabulous, modified gluten free quiche! #feelingcheesy
Prep & Cook Time (Pie Crust): 15 minutes
Prep & Cook Time (Quiche): 30 minutes
Fresh From the Market:
- 1 1/2 c. Shredded Organic Cheddar Cheese
- 1/2 c. Shredded Organic Cheddar Cheese (for the topping)
- 1/4 c. Fresh Grated Parmesan Cheese
- 1/4 c. Diced Tomato
- 1/4 c. Sour Cream
- 5 Eggs (2 Whole Eggs, 3 Egg Whites)
- 1/3 c. Earth Balance Buttery Spread
- 1/4 c. Water
From the Pantry:
- 3/4 c. Instant Mashed Potato Flakes (for the crust)
- 1/4 c. Instant Mashed Potato Flakes (for the topping)
- 3/4 c. Gluten Free Flour (GF All Purpose or Brown Rice Flour)
- 1 can Chopped Green Chiles
From the Spice Rack:
- 1/4 tsp. Sea Salt (for the crust)
- 3/4 tsp. Sea Salt (for the quiche)
- 1 tsp. Chives
- 9 in. Pie Pan
First we make the gluten free pie crust...
- Preheat the oven to 350F degrees.
- Measure the Earth Balance buttery spread, 3/4 c. mashed potato flakes, 3/4 c. gluten free flour, 1/4 c. Parmesan cheese, 1/4 tsp. sea salt and combine in a mixing bowl.
- Mix with your hands until crumbly. Then, add 1/4 c. water and press together with your hands until the dough holds together. Tip: if dough is still crumbly, add more water in 1/2 tsp. increments so you don't add too much.
- Roll all of the gluten free dough into a ball and place in the center of the 9 in. pie pan. Start kneading the dough and pressing it all along the bottom and up the sides of the pie pan. It should cover the pan completely.
- Take a fork and press all along the outer rim of the pie pan and aerate the bottom of the crust by lightly poking holes with the fork.
- Pop in the oven and bake for 10 minutes. Don't forget to set the timer because you will be working on the quiche ingredients while this bakes!
Meanwhile, let's get started on the filling for this fabulous gluten free quiche!
- Measure the cheddar cheese separately (1 1/2 c. and 1/2 c.) for the bottom and topping of the quiche. Quiche must be surrounded by cheese to be quiche!
- Measure another 1/4 c. each of mashed potato flakes and sour cream. Also measure the chives, sea salt and open the can of green chiles.
- Clean and dice a medium tomato and measure out 1/4 c.
- Crack 2 whole eggs into a bowl. Then crack 3 eggs but only drop the egg whites in the bowl. Tip: lightly crack each egg and scoop one half of the shell under the other to catch the egg yolk. You can certainly make this with 5 whole eggs if you wish! Beat the eggs together with a whisk.
- Once the gluten free pie crust is out of the oven, you can start layering the quiche filling.
- First, sprinkle the 1 1/2 c. shredded cheddar cheese. Then, sprinkle the 1/4 c. potato flakes over the cheese. Next, spoon the tomatoes and then the green chiles. Top with the 1/2 c. cheese reserved for the topping. In the bowl with the eggs, add the sour cream, chives and sea salt and mix together with a whisk. Blend and pour over the cheese.
- Bake at 350F degrees for 25 to 30 minutes. Check in periodically, since all ovens cook differently. Use a toothpick or fork to test if it is done by inserting in the middle. If it comes out clean, take the quiche out! If not, keep it in longer for 5 minute increments.
- Let it cool for 5 or 10 minutes before serving, as it can be difficult to cut and serve with a spatula if the cheese is too hot. Enjoy! And please comment so Dave, Holly and I know that you have a smile on your face, too :)
Holly really, really wants gluten free quiche but she can't have all of that cheese! She can at least lick the plate :)
Have extra ingredients? Throw some green chiles into scrambled eggs with this easy and tasty breakfast recipe: Eggs with Green Chiles and Feta Cheese