Quiche - You don't spell it son, you eat it!

Gluten Free Broccoli and Cheese Quiche

If you don't get the Sixteen Candles quote then you probably aren't worthy of reading this Long Duck Post. 

I've been emotionally preparing myself to go on the Daniel Fast at the start of Lent...aka - I'm in full on Mardi Gras mode with food. Tonight's meal featured dairy and flour (gluten free of course)! Here's the recipe

Broccoli 'n Cheese Quiche
Ingredients
Gluten free quiche crust:
1 cup gluten free flour (I recommend a blend of rice and tapioca)
1/4 cup EVOO
1/4 cup cold water
1/4 tsp sea salt

Gluten Free Quiche Filling:
1/2 onion diced
1 head of broccoli chopped - include a good amount of the stem too!
4-5 button mushrooms cleaned and chopped
3 stalks of chard stripped from the stem and chopped
4 eggs
1/4 cup plain yogurt (fat free, low fat or full fat)
1/2 cup of shredded cheese of your choice (I used parmesan)
3 green onions chopped
S&P to taste

In a large mixing bowl stir the gluten free flours and salt together with a fork.
Mix olive oil and water together with a fork and add to flour and stir well.
Mush the batter into a 9" round cake pan with your hands, starting from the center and smoothing out to the edge. Make sure to smooth out the ledge so you don't have a big uneven chunk there.
Preheat oven to 400 degrees.
Heat a tiny bit of water in a large pan and saute onions on med-high heat until soft. Add broccoli and stir, then mushrooms, then chard. Turn off heat and stir well.
In mixing bowl, whisk eggs and mix in yogurt and 1/4 cup cheese (season lightly with s&p if desired).
Pour veggie mix into crust and cover with egg mix. Tilt the pan to evenly distribute egg mixture. Top with remaining cheese and chopped green onion.
Bake uncovered for 30 minutes or until cooked through and golden on top.

Quiche is very versatile: 
Low-carb? Go without the crust and just grease the pan before adding the filler - it's just as good, I think.
Low fat? You can use egg whites instead - just add 2 or 3 more. And you really don't need the cheese - just drop it completely - still yummy!
Dairy free? Sub almond or rice milk for yogurt and scrap the cheese.
Vegan? Here is an eggless quiche recipe. I haven't tried it, but to me it looks healthier than subbing tofu (I'm not a soy/tofu advocate, but if you don't mind processed soy, then tofu is an even easier egg substitute).
Meat eater? Ham, bacon, and even chopped grilled chicken would go well
Not a fan of veggies? Chop the veggies real small or even toss 'em in the food processor.This is also a great place to use the pulp leftover from juicing veggies. Just add it in with or instead of sauteed veggies.
Low sodium? Cut the salt...obviously ;)
Need more variety?  Zucchini and/or squash, tomato and basil, spinach or any other leafy greens, bell peppers and mexican seasoning topped with avocado, asparagus, artichoke, salmon and red onion, really anything you want!

What goes well as a side dish to quiche?
I say go with a raw salad to get some nutrient-dense, enzyme intact foods to complement this cooked meal. Here's what we had:

Spicy Green Salad with Honey Mustard Vinaigrette
Dressing: 1 tbsp each of raw honey, gluten free dijon mustard, apple cider vinegar, EVOO
Mixed well and drizzle over:
Handful of arugula mixed with a handful of spinach, topped with 1 cup sliced cucumber, shaved almonds, and raisins.

Stuff Brian feeds me!

Oh and to top it all off...Brian made dessert!!
Toasted almonds coated in maple syrup, cinnamon, and sesame seeds. 
It appeared that he combined the ingredients in a bowl, spread them over a pan lined with parchment paper, and baked them at 350 in the toaster oven for about 25-30 minutes.
YUM! (Brian you can correct me if I missed any of your technique.)

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