Breakfast/Brunch, Entrée, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Vegetarian

Curiously Different Quiche Crust

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Looking for a gluten-free and clean eating quiche? Look no further. I tend to make a “crustless” quiche, since a) I don’t think the curst normally stands up 4-5 days post-baking — it’s usually a soggy disaster — and b) I’m cooking for one, so I can’t eat my leftovers that fast. My mom sent me Cooking Light‘s idea to make a Sweet Potato Crust Quiche. I tried it and it was perfection. The crust is really quite easy to make and never turns into that mushy mess that a traditional pie crust does. The sweet potatoes also add a sweetness to the quiche with which you really can’t argue. You just slice up the potatoes, bake the crust, assemble the filling while the crust bakes and then you’re left with this week’s perfectly tasty breakfast.

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Breakfast/Brunch, Entrée, Gluten-Free, Vegetarian

This Quiche Has Got You Covered

Sage, Kale & Caramelized Onion Quiche

Sage, Kale & Caramelized Onion Quiche. All I can say is yummmm. I’ve never had a quiche expand so much while baking, that it rose up and out of the pan to get that goldeny-brown crust. Ironic since it’s crustless! I had some sage leftover after the Grapefruit Sage Water and the Crispy Sage Chickpeas over Sweet Potato Mash. Quiche is great to make ahead of time and then pull out pieces of breakfast, lunch or even dinner during the week. Pair with a fresh salad and it’s dinner or with half a grapefruit for breakfast. Plus, it’s easy to make — and delicious!

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Breakfast/Brunch, Entrée, Gluten-Free, Meal Prep

Crazy for Quiche

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This blog is in dire need of some breakfast recipes. Why not a quiche? This Gluten-Free Kale Egg White Quiche with Turkey Bacon (or a variation of this) is what I would make ahead of time and have for breakfast before class. It’s quite simple, definitely worth taking the time to make, and makes your kitchen smell delicious as it bakes. When I went to the Farmer’s Market in Ithaca, I usually bought kale, but always ended up with too much; it just sat in my fridge, begging to be used. By sautéing the kale and throwing it in a quiche, I never felt like I wasted the kale or any vegetables left in my fridge. If you want to reduce your veggie waste even more, you can even chop the kale stems and add them to the quiche because they cook down like zucchini. Once you have this base recipe, it’s so easy to vary the vegetables, meat, and/or cheese to what you have or to exactly what you want. Add a crust! Use peppers or spinach or swiss chard. Throw in some parmesan or switch turkey bacon for reduced fat breakfast sausage or ham. (Also, no one ever said quiche has to be for breakfast. I’ve had it for dinner, when you just don’t want to lift a finger in the kitchen.) There’s no way you can mess this quiche up — any combo will be delicious!

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