Wednesday, September 14, 2016

Gluten-Free "Bisquick" Quiche from Scratch.


Quiche is one of my favorite foods that I rarely make because of my dear husband's egg allergy. However, I had a friend drop off some farm fresh eggs this past weekend and I decided to make a quiche as a treat for myself while my husband was away for a work trip! Here is my adapted version of a quick and easy Bisquick quiche recipe, using rice flour and potato flour to make it completely gluten free:

Step One - Prepare the Bisquick substitute
Makes about one cup.

1 cup flour - I use mostly rice flour, with about 1 tbsp. potato flour (you could also use regular wheat flour if you don't need it to be gluten-free)
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tbsp. shortening

Mix the dry ingredients. Cut in the shortening.

Step Two - Prepare the Quiche
(adapted from this Bisquick Quiche recipe on Cooks.com)

1-2 cup fillings of your choice (example broccoli, mushrooms, spinach, etc.)
1 cup shredded cheese
1/4 cup chopped onion
2 cups milk
All of the Bisquick mix from the step above
4 eggs
1/4 tsp. salt
1/8 tsp. pepper

1. Heat oven to 400 degrees.
2. Grease 10" pie plate or 8" square.
3. Sprinkle fillings, onions and cheese in plate.
4. Beat remaining ingredients until smooth and pour into plate.
5. Bake 35 to 40 minutes or until a knife inserted halfway between edge and center comes out clean.
6. Let stand 5 minutes before serving.

I didn't have many extra ingredients on hand, so I prepared a simple cheese quiche using some yummy sharp provolone and colby jack cheeses. We also happened to have some green onions growing in the garden, so I diced them up and added them in. The kids and I ate up most of the quiche pie in one sitting. :)

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