Sorry I've been out of touch for a week. I just hand thumb surgery. Typing is still iffy :-)
I have always loved a good quiche. It is one of the first foods I learned to cook -- summer of 1973, Dekalb Honors Program, French class. Since then I've made thousands of quiches. I've always loved them, especially when made with a store-bought frozen crust. I admit it -- I can't make pie crust to save my life.
Since going gluten-free, though, I haven't made as many quiches as I used to. But with the wonderful gluten-free pie crust at Whole Foods, there's no reason for this not to be a quick meal any more.
A week ago, I tried a combination I've never tried before. Here it is:
One GF pie crust
One cup milk (or half and half, or almond milk)
One cup Italian Mixed Cheese
One pound browned mild Italian sausage (bulk) GF, seasoned with a pinch of red pepper flakes if you want
Six sun dried tomatoes, snipped into strips (I used dry pack)
I large jar mushrooms (or one package, sliced, sauteed with the sausage)
One half small onion (sauteed with the sausage)
I t. Mrs. Dash Garlic and Herb
1 t. Italian Seasoning (I used Penzeys Mural of Flavor)
1. t. salt and pepper
Sautee mushrooms, onions and sausage and drain, then place in bottom of crust. Top with cheese, sliced tomatoes, then top with mixed eggs, milk and spices. Pour over. Bake at 350 degrees for about 45 minutes to one hour. You know it's done when the knife inserted in the custard comes out clean.
Here are the details on the Pie Crust:
Butter, sweet rice flour, tapioca starch, cornstarch, eggs, potato starch, water, lemon juice, salt, xanthan gum, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), evaporated cane juice.
Per serving (About 2oz/57g): 270 calories (130 from fat), 15 g total fat, 9g saturated fat, 0g trans fat, 2g protein, 31g total carbohydrate (less than 1g dietary fiber, 0g sugar), 70mg cholesterol, 280mg sodium. Servings per container: about 9
Slice and eat!
Much love, and quiche me, quick!