Post by Nicole Renee on Aug 3, 2012 20:46:46 GMT -7
My mother was diagnosed with Celiac disease a few months back, so I've been trying to find gluten free recipes for her that tastes good. I found this recipe on the internet and it was actually really good.
Crustless Quiche
This crustless quiche recipe from Aunt Joey is tasty and easy, and a great way to use leftover ham. There are plenty of variations and our favorite is with Sauteed Spinach. Making this gluten-free is easy since there is no crust, just make sure your cottage cheese and ham are gluten-free.
The recipe is for a 9-inch pie plate. If you use a quiche pan, increase the ingredients by half.
[Updated April 9, 2010.]
CRUSTLESS QUICHE
From Aunt Joey.
Serves 6 to 8.
Equipment
9-inch pie plate
small mixing bowl
Ingredients
8 ounces (227 g) cooked ham, cut into bite-size pieces
1 cup (113 g) shredded sharp cheddar cheese, divided
4 eggs, beaten
8 ounces (227 g) cottage cheese
Preparation
1. Preheat oven to 375° F/190° C. Spray 9-inch pie plate with nonstick cooking spray.
2. Spread ham on bottom of pie plate and sprinkle with 3/4 cup shredded cheddar cheese
3. Mix eggs, cottage cheese, and remaining cheddar cheese and pour over the ham and cheese.
4. Bake for 45 minutes or until slightly golden brown.
Variations
Sauteed Spinach: Use leftover Sauteed Spinach for the bottom layer, then top with chopped ham and proceed with the rest of the recipe.
Spinach: Layer one 10 oz box frozen spinach (thawed and drained) or any other frozen green vegetable in bottom of pan. Mix eggs, cheese, and cottage cheese and pour over vegetables.
Seafood: Substitute 3/4 cup chopped seafood of choice for ham.
Add other vegetables, such as cooked broccoli, onions, or roasted red peppers. You can even use jalapeno peppers for a little spice.
You always have to remember to, when making gluten free food not to cross contaminate, and use any pans, utensils or whatever that have just been used on food that's NOT gluten free.
Crustless Quiche
This crustless quiche recipe from Aunt Joey is tasty and easy, and a great way to use leftover ham. There are plenty of variations and our favorite is with Sauteed Spinach. Making this gluten-free is easy since there is no crust, just make sure your cottage cheese and ham are gluten-free.
The recipe is for a 9-inch pie plate. If you use a quiche pan, increase the ingredients by half.
[Updated April 9, 2010.]
CRUSTLESS QUICHE
From Aunt Joey.
Serves 6 to 8.
Equipment
9-inch pie plate
small mixing bowl
Ingredients
8 ounces (227 g) cooked ham, cut into bite-size pieces
1 cup (113 g) shredded sharp cheddar cheese, divided
4 eggs, beaten
8 ounces (227 g) cottage cheese
Preparation
1. Preheat oven to 375° F/190° C. Spray 9-inch pie plate with nonstick cooking spray.
2. Spread ham on bottom of pie plate and sprinkle with 3/4 cup shredded cheddar cheese
3. Mix eggs, cottage cheese, and remaining cheddar cheese and pour over the ham and cheese.
4. Bake for 45 minutes or until slightly golden brown.
Variations
Sauteed Spinach: Use leftover Sauteed Spinach for the bottom layer, then top with chopped ham and proceed with the rest of the recipe.
Spinach: Layer one 10 oz box frozen spinach (thawed and drained) or any other frozen green vegetable in bottom of pan. Mix eggs, cheese, and cottage cheese and pour over vegetables.
Seafood: Substitute 3/4 cup chopped seafood of choice for ham.
Add other vegetables, such as cooked broccoli, onions, or roasted red peppers. You can even use jalapeno peppers for a little spice.
You always have to remember to, when making gluten free food not to cross contaminate, and use any pans, utensils or whatever that have just been used on food that's NOT gluten free.
