I love quiche. Now that I have the pan, there is no reason for not making one. Other than the filling, other thing I like about quiche is the buttery crust. However, I chose to make crustless quiche for potluck that Sunday because some of my friends were gluten intolerant. This time I used a recipe from Food Network with some twists. To make it gluten free, I also substituted bread cubes with potatoes. This dish was easy to prepare and also tasty. The texture was not as smooth as if I had used bread cubes. Overall, hubby & I liked it and I will definitely make it again.
Vegetable Crustless Quiche Adapted from Food Network Ingredients: 4 medium potatoes, sliced thinly
1 red pepper, chopped
1 green pepper, chopped
4 medium tomatoes, sliced, seeded, and patted dry
1/3 cup pitted black olives, halved
1 onion, sliced
1 1/2 cup half and half
1 lemon, zest finely grated
5 Tbs olive oil
1 1/2 cup sharp cheddar cheese 1 tsp minced fresh rosemary
Preheat oven to 350 degrees F. Spread the potatoes out in a single layer on a shallow baking pan, and toss with 2 tablespoons olive oil. Roast on the top rack for 30 minutes. On a different shallow pan, spread the tomatoes, peppers, and onion, out and toss with the remaining olive oil. Roast on the top rack for 20 minutes. The potatoes should be dark brown and soft. Remove from oven.
Whisk half-and-half, eggs and yolks in large glass measuring cup. Season with salt and pepper, to taste.
Brush a 9-inch quiche pan/10-inch tart pan lightly with olive oil. Evenly spread the potatoes, onion, and green pepper. Spread cheese over potato layer. Top with the roasted tomatoes, red pepper, and olives, and sprinkle with rosemary. Pour the custard over the fillings. Bake for 30 minutes or until golden brown.