Use leftover vegetables to create a beautiful gluten free quiche, using a non-traditional pie crust recipe for a buttery and flaky crust.
It’s that time of the month again.. Recipe ReDux time!
This month, Recipe ReDux-ers were challenged to “cook once, eat twice”.
Two for One
We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.
I am a huge fan of leftovers and using them to create a new dish. This recipe theme came at the right time, because I had some leftover vegetables in my fridge.
Dinner at my house you will most likely see vegetables on my plate. I always like to make a big batch and use the leftovers as part as my lunch for the next day. In my fridge, I had some leftover steamed broccoli and sautéed peppers & onions from this past week’s dinners.
During the week, I tend to rely on my overnight oats or smoothies on-the-go, but on the weekend I take more time in the morning to prepare more of a brunch-style breakfast.
Of course, you can create this quiche with your favorite vegetable and cheese combination.
- For Quiche
- 5 eggs
- 1/2 cup low-fat milk
- 1 cup cheddar cheese, shredded
- 1 cups cooked vegetables (any variety that you like), chopped
- For the crust
- 1/2 cup unsalted butter
- 1/4 cup + 1 tbsp water
- 1 tbsp brown sugar
- 1 tsp salt
- 1½ tbsp canola oil
- 1½ cups Bob’s Red Mill Gluten Free 1 to 1 baking flour
- Preheat oven to 400 degrees F.
- Place butter, water, brown sugar, salt, and canola oil in a microwave safe bowl. Microwave for 1-2 minutes until butter mixture has fully melted.
- Stir in the gluten free flour. Press into the bottom of a shallow pie shell. (the crust dough will still be wet.) With a fork poke a few holes at the bottom of the crust. Bake in the oven for 15 minutes.
- While the crust is cooking, chop up cooked vegetables* and grate cheese*. In a medium size bowl, whisk together the eggs and milk.
- When the crust is ready, add the vegetables in an even layer. Pour the eggs over the vegetables and sprinkle cheese on top.
- Bake in the oven for about 30 minutes, until eggs are cooked through and cheese is golden brown on top.
- Let cool for about 10 minutes before slicing. Enjoy!
- * = See notes
For this recipe the cooked vegetables I used were broccoli, onion, and yellow bell pepper.
The cheddar cheese used was Cabot Artisan Reserve cheddar cheese.