With heaping bags of back-to-school supplies spilling out into the foyer, and my “last minute” planning list creeping onto its second page, panic used to creep into me as I worried about finding the time to make healthy dinners while contending with homework hysteria each school night. One of the recipes that brings calm back into my life is quiche.
This recipe could take a different form each time you make it, affording the opportunity to make it even more than once a week, if you like! Made without a pie crust (the flour settles to the bottom to form its own crust- bonus!), I can dump ingredients into the bowl, mix and bake without shirking any homework monitoring duties. Sometimes I do use a pie crust, for a change of pace, and it’s equally delicious in its more traditional form (I’ve provided the link to my pie crust recipe below).
I hope this recipe gives you all sorts of ideas about cleaning out your refrigerator, feeding healthy goodness to your whole family, and not stressing about meal preparation. This will certainly become one of your go-to recipes all year long.
- 1-2 Tbs. extra virgin olive oil
- 1 cup mixture of:
sliced mushrooms; diced zucchini; broccoli pieces; peas; diced bell peppers; diced asparagus; diced onion; corn; chopped red potatoes; or other vegetable additions of your choosing
- 4 eggs, lightly beaten
- 1 cup sour cream, dairy or non-dairy (Tofutti Better than Sour Cream®)
- 1 cup cheddar cheese, dairy or non-dairy (Galaxy Nutritional Foods® Vegan Cheddar Flavor)
- 2 cups mozzarella, Monterey Jack, or other mild shredded white cheese, dairy or non-dairy (Daiya™ Mozzarella Style Shreds)
- 8-12 oz cooked shrimp, chopped, or crabmeat (optional)
- 1/4 cup Jules Gluten Free™ All-Purpose Flour
- 1 tsp. chopped Italian Parsley
- 1 tsp. oregano
- 1 tsp. basil
- pinch of salt
- 1 tsp. cracked black pepper
Preheat oven to 350° F.
In large pan heat olive oil to medium-high, then sauté vegetables, legumes, mushrooms, or any combination thereof that you choose, cooking potatoes longer than any other addition. Set aside to cool.
Combine eggs, sour cream, cheese, Jules Gluten Free™ All Purpose Flour, salt, pepper and herbs in a large mixing bowl and beat well. Stir in your sautéed ingredients, shredded cheese, and seafood, if using. Pour mixture into a large oiled quiche dish or deep pie plate (the flour helps to form a crust when baked, so no pie crust is necessary), or into an uncooked pie crust, if you prefer. Depending on how many additions you used, you may need a small casserole prepared to handle the additional batter.
Bake for approximately 45 minutes, or until the center is no longer jiggly, and a knife inserted into the center comes out clean. Cool for 5 minutes before slicing and serving. (OR use mini muffin pans, well oiled, and cook only until done – approximately 25 minutes).