Procrastination Recipe: Gluten-free Quiche

A week ago my coworker was eating quiche a few days in a row for lunch. I love making quiche, I love eating quiche. It's easy, it can be healthy, and it's delicious. So I thought, huh, okay, let's figure out how to make this without wheat dough so I can eat it.

Ingredients:

2 cups of cauliflower that's been chopped in a food processor so it's fairly fine

1 Tablespoon melted butter

1/3 cup shredded parmesan

sprinkles of garlic powder, salt and pepper

Combine ingredients and press into a greased pie pan. Bake at 350 degrees for 12 minutes, until the edges just start to brown. This is such a healthy alternative to pie dough that you can feel good about eating it. 

Filling ingredients:

4 eggs

2 leeks

6 baby bella mushrooms

1/3 cup shredded parmesan

1/2 cup sour cream

2 Tablespoons siracha mayo

Quick digression: Have you heard of Just Mayo? Do you like the idea of eating GMO-free food? Let's be honest. No one want to purposefully eat GMO's. Just Mayo tastes exactly like mayonnaise, but it's a mayo you can feel good about eating. Until today I had only seen/purchased the original Just Mayo. And then today I wandered into the dressing aisle of the grocery store and THEY HAD TRUFFLE AND SIRACHA FLAVORS. You better believe I bought both. I used the siracha flavor on the outsides of a grilled cheese (in place of butter) and it added a delicious hint of flavor and I'm never going back to plain mayo. 

Ok, back to the quiche. So while the crust is baking, with a tablespoon or two of olive oil, saute the leeks and mushrooms until softened. It only takes a few minutes so if it finishes before the crust (as mine did) just take it off the burner and set it aside. 

In a bowl, whisk the four eggs, the sour cream, shredded parmesan and... the siracha mayo. You could also use regular mayo or leave it out. It's completely up to you. I just really wanted to use the siracha mayo. But I could have used the truffle mayo also and been perfectly happy. And if you're wary of siracha mayo, let me tell you it's not spicy. Siracha by itself might be, but not in mayo form.

So you stir the egg concoction until it's well blended. Then you pull the crust out of the oven (leave the oven on) and spoon the leeks and mushrooms into it. Spread it out evenly so it cooks evenly. 

Then pour the egg mixture over top, make sure it's even, and pop it back in the oven until the egg firms up. I forgot to time this but it's roughly fifteen to twenty minutes.

And voila! You have a healthy, delicious, gluten-free quiche that you can devour yourself or serve to family and friends. It's cheesy, it's leek...y, it's creamy. 

I'm inclined to try this next time substituting goat cheese for the sour cream. I think it would add a really nice flavor. Also, maybe I'll sprinkle a little extra cheese over top so it browns in the cooking process. Can you tell I love cheese something fierce?

Happy eating!
~Stephanie