Crustless quiche (which I guess is technically a frittata) is a great gluten free option. But sometimes I really want that nice crispy crust that just isn't an option for me...or so I thought. I found a great recipe for a gluten free quiche and did what I do with most recipes...I changed it so that it was unrecognisable and suited the vegies I had growing in my garden at the time. That's the other wonderful thing about quiche - you can change the recipe to suit whatever you have in the fridge, freezer, pantry or garden. And since this quiche doesn't have any fatty pasty it's a super healthy option too!
A nice selection of vegies from the fridge and garden.
1) Preheat oven to 180 degrees. Grease your quiche dish lightly. Boil or steam potatoes until cooked through. Then drain.
2) Mash the potatoes. Add flour and egg and continue mashing until well combined. Place mash in the quiche dish and spread so it covers the bottom and sides well. Bake the crust for about 35 - 40 minutes or until a lovely golden brown.
3) Make the filling by popping all your vegies onto the crust as artfully as you desire. Whisk eggs and milk together and pour over the vegies. Scatter the top of the quiche with crumbled feta and mint leaves. Bake for 25 - 30 minutes or until cooked through.
Ready to go in the oven!
4) Cut quiche into slices and serve with a nice green salad.
Served with a nice bit of salad and some mustard seed sprouts from the garden
**I have experimented with the crust by using a bit of sweet potato mixed with normal potato. It tasted great but the crust didn't seem to go as crisp - so feel free to experiment!
**The filling varies all the time depending on what vegies and herbs I have. For this one I used: red capsicum, half a tin of corn, mushrooms, silverbeet and yellow grape tomatoes.
** Basil and parmesan scattered on top instead of the mint and feta is also very tasty.