Gluten Free Vegetable Self-Crusting Quiche

This year in New Zealand Easter and Anzac day have created a long holiday.  The long weekend for Easter last week and the long weekend for Anzac day this week created a three day week and lots of people have taken advantage of this, taking the Tuesday, Wednesday and Thursday off to make it a super long break.  Add to that, it's school holidays and it's chaos (not really but it is a bit strange).

Anyway, all of this has meant people coming and going so the need for some extra food.  This quiche recipe is my fall back position.  It is quick and easy to make and it tastes so good.  Serve it with a salad and you have a full meal.  It also makes a lovely brunch.  Hope you enjoy this gluten free vegetable quiche recipe.  If you'd prefer you can add a bit of chopped cooked bacon to the mixture for a non-vegetarian option but I don't see the need.

This is so easy to make and extremely yummy.  Great for brunch, lunch or dinner.  If you want you can add some bacon but it's just as nice vegetarian.

Ingredients:

• 1 large onion, diced
• 2 cloves garlic, crushed
• 1 tablespoon butter or oil
• 3 eggs
• 3/4 teaspoon salt (less if using bacon)
• 1 cup milk
• 1/2 cup gluten free flour
• 1/2 teaspoon guar gum
• 1/2 teaspoon baking powder
• 2 cooked potatoes, diced
• 1 cup of well drained vegetables
• 1 cup grated cheese

Method:

Fry the onion and garlic in the butter or oil until it is tender.  Cool.  Add the eggs, salt and milk and beat with a fork. Add the flour, gum, baking powder and just combine (it will still be lumpy but don't worry about that).  Add the potatoes, cheese and vegetables.  Stir and pour into a well greased 20cm pan.  Garnish with sliced tomato.  Bake 20-30 minutes until lightly browned and set in the centre.  Leave to cool in the pan for 5 minutes before slicing and serving with salad.

Notes:

• If you add bacon reduce the salt to 1/2 teaspoon.
• If you are allergic to dairy, use a milk alternative (rice, soy, almond milk) and use sheep's cheese if you can take this.
• Very nice reheated the next day or served cold.
• If you're not gluten free you can still make it - just change the flour for plain wheat flour and omit the guar gum.

PS: If you're not gluten free you can still make it - just change the flour for plain wheat flour and omit the guar gum.