Anything naturally gluten free is always a plus in my book, saving me the time and frustration of the trial-an-error of converting a traditional recipe to gluten free. A breakfast casserole is always a good choice when short on time. For us, a breakfast quiche is the perfect answer. I like to make up two or three, cook them and then put in my freezer just for those occasions when I don’t have time or feel like cooking. All you have to do is thaw, slice, heat and serve. And, when called on in a moments notice to produce a dish for someone else, you don’t have to think about time and energy.
|Just look at the layers of delicious flavors all in one dish!|
One of our favs is my Smoky Bacon and Ham with Cheese Quiche (recipe follows). With no crust, this one is naturally gluten free. Boy, when you combine bacon, smoked ham and cheese, you just about can’t get any better than this.
In addition to fab flavor, the terrific thing about this particular quiche is that it takes advantage of leftover ham or those few slices of bacon at the end of a package. Just about a perfect recipe!
Here is my recipe:
1/3 cup bacon, fried crisp & finely crumbled
1/3 cup smoked ham, cubed
5 large eggs slightly beaten
1/2 cup Asiago cheese, grated
1/2 cup smoked
, grated Gouda
1 cup Italian four-cheese blend
1/2 cup green onions, green and white parts included, chopped
1/4 cup heavy cream
1/2 teaspoon salt
Here is how I put this quiche together:
1. Preheat oven to 400 degrees Fahrenheit.
2. Spray deep dish pie plate with non stick cooking spray; set aside.
3. Place bacon in a medium skillet over medium-high heat. While bacon drains, pour bacon grease out of pan without wiping. Add smoked ham and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Drain thoroughly.
4. Place bacon, ham, eggs, cheeses, green onions, heavy cream and alt in medium-sized mixing bowl. Sir to combine thoroughly.
5. Pour mixture into prepared deep dish pie plate. Place in preheated oven; bake for 25 minutes or until knife inserted into center comes out clean.
6. Cool quiche for 10 to 15 minutes before moving it to a serving platter. Cut the quiche into wedges. Serve warm with fresh fruit on the side.
If mixture looks "thick" or "dry", add another 2 to 4 tablespoons of heavy cream BEFORE placing in the oven. Ingredients should appear to be "floating" in liquid before placing in pie plate.
Oven Temperature: 400°F
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Inactive Time: 15 minutes
Total Time: 1 hour and 10 minutes
Nutrition (per serving): 190 calories, 130 calories from fat, 14.6 g total fat, 132 mg cholesterol, 559 mg sodium, 76 mg potassium, 1.7 g carbohydrates, 1 g fiber, 1 g sugar, 13 g protein.
ALLERGEN WARNING: Contains casein and eggs
Author: Dr. Jacquelyn P. Horne