These last few weeks the weather has been so pleasant! Feet of snow have melted. We had snow piles and drifts that were 8+ feet in height. Not anymore. Only a small remainder is left of the largest piles and drifts. That of course led to huge, muddy puddles that were the first destination of all the children playing outside at this house. Wet, muddy everything. Even so I'm so grateful for the beautiful weather and the chance for them to get out and get some sun and fresh air. It was much needed after the previous month of sub zero temperatures!
One thing that was discovered after all that snow melted, kale, spinach, and Swiss chard. The snow kept it nice and insulated all this time and there they were shining there happy green leaves at us in the dead of winter in a world of brown. What a glorious sight!
In the green house garden there are even new sprouts of spinach, coming up from the seed that was dropped from last years spinach. I love spinach. It is as good as a perennial when it so easily propagates itself like this. It is always one of the first things coming up in the garden. Oh, and I guess they say it is some kind of super food. Can't be underestimating the power of spinach! I highly recommend planting it. Always a great addition to soups, salads and quiche. And quiche is just what we made with all of our fresh picked greens. Such a blessing to have these fresh greens, nothing from the store compares!
Seeing as we are not big fans of pastry crust, I made a little different kind of crust. Think gluten-free bread bowl although not as thick. Use a 13 X 9 (3 quarts) casserole dish and pat the dough into place on the bottom and up the sides. Then place in the pre-heated oven and cook for 25 minutes or until slightly golden.
While the crust is cooking throw the peppers, mushrooms and onions in a frying pan and saute adding salt and pepper to taste. It is not necessary to precook the veggies but it really brings out the flavor. When you can start to smell the flavors add the greens. Stir a few times to combine then turn off the burner and set aside.
Crack eggs into a small mixing bowl and add milk, salt and pepper. Beat with a whisk until everything is combined. Now add the rice flour and whisk again until smooth. Set aside.
When the crust is done, place your tomatoes on a pan and broil them in the oven until they begin to blister and brown. Once they can be handled, arrange on the prepared crust.
Place the cooked veggies in the pan and spread into an even layer but do not compact. Sprinkle with cheese. Whisk the egg mixture one more time then carefully pour over veggies.
Bake in the oven at 350 degrees for 45 minutes or until set and beginning to brown. It may seem really juicy from all the veggies, just keep cooking it and it will firm up.
And there you have it, gluten free, veggie filled quiche, with fresh greens from our ND garden in February.
Happy, healthy, clean eating!
Veggie Filled Quiche with Gluten-free crust
*This crust is more bread-like than pastry like. My family loves it. We are not big on pie crust so this is what we use. It is kind of like a gluten free bread bowl crust.
Pre-heat oven to 375 degrees
2 cups rice flour
4 Tbsp coconut flour
3 Tbsp ground psyllium husk
1 1/2 tsp salt
1/3 cup oil
For the filling
8 large eggs
4 Tbsp rice flour
2 cups chopped bell pepper
2 cups chopped mushrooms
1/2 cup chopped onion
5-6 cups chopped greens
Roma tomatoes (I used about 20 frozen tomatoes from the garden, that was good but I think more would be even better)
1 1/2 cups chopped or shredded cheese
Hello, I'm Jaci. I love gardening and being outside in God's amazing creation. I'm passionate about whole foods and clean eating. I look forward to sharing my farming adventures and helping you reach your gardening goals!