Rachel’s Recipe Box

My mother started making this “impossible pie quiche” for my grandmother, and then we’ve been able to alter it to make it gluten-free and dairy-free. This tastes like quiche to me, but without needing to make a crust, and the biscuit ingredients help it stay flavorful without needing cheese. There’s no real way to make it egg-free, though, so sorry to the egg-sensitive folks!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, and shellfish free recipe.

Ingredients:

• 2 cups plain milk substitute (plain soy milk, coconut milk, hemp milk, almond milk, etc)
• 1 cup gluten-free biscuit mix, or:
  • 1 cup all purpose gf flour mix (or 2/3 cup rice or sorghum flour & 1/3 cup tapioca or corn starch)

  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp canola oil
• 4 eggs
• 2 pinches kosher salt
• 1 tsp Italian seasoning
• 16 slices cooked bacon (we prefer turkey bacon)

Method:

Preheat oven to 400º

Oil a 10-inch or deep 9-inch quiche pan.

In a large bowl, mix ingredients other than bacon until smooth. Sprinkle in bacon, and combine, and pour into the quiche pan.

Bake 25-35 minutes, until a knife inserted in the center comes out clean and the top is golden brown.

Filling Variations:

• Between 1/2 and 1 cup chopped cooked meat: ham, chicken, sausage, ground meat, crab meat, etc.
• About 1 cup chopped lightly cooked, thawed frozen, or raw vegetables: asparagus, baby spinach, bell peppers, broccoli, artichoke hearts, etc
• Sautéed onion and garlic

Cooking Variation:
Make individual quiches to handle different tastebuds! Oil a muffin tin and/or mini-loaf pans, and divide the batter evenly between them. Add a handful of desired fillings to each, and bake for 20-30 minutes. (In the picture at right, I made 50% more than this recipe, so 6 eggs, 1 1/2 cups baking mix, etc. Doubling would also work wonderfully for making individual quiches)