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Gluten Free Tomato Quiche

October 14, 2011

 I realize that it it is October now, and Easter was actually not last weekend! I originally posted this elsewhere and am moving it (and some other food related goodness) to this site.  This is actually the perfect recipe to use up some those garden tomatoes still taking up residency in my kitchen window.

One of my favorite volunteer positions is helping with fundraising for youth missions at our church.  The students I work with are really all top notch kids.  They make my job very easy! They’ve been working really hard this year to raise money for their trips to Pelican Rapids, MN and Port au Prince, Haiti.

Our annual Easter Brunch was this weekend. Brunches, really – our church has two locations.  It was really cool to see not only the kids working hard, but the people who attended the Brunch be so generous in their support.

One of the slight changes we made this year to the Brunch was to offer some gluten free options.  I’ll admit that the decision was more than a little self-serving on my part.  It’s no fun to show up at a function and not be able to eat the food.  There are other people at our church who also eat gluten free, and it was important to us that we work to have a menu that everyone can enjoy.  While we have a few tweaks to make for next year (that happens every year!), overall I think the Brunch was a huge success.

Traditionally, the egg bakes for the morning have all contained cubed bread.  In addition to the egg bakes, we served a gluten free quiche – I was really happy with how it turned out.  Here is the (rough) recipe:

2 – 3 medium sized potatoes, peeled and diced

1 can diced tomatoes, drained

1/2 – 1 onion

2 cloves minced garlic

3 eggs

1/2 c whole milk or half and half

salt, pepper and basil to taste

shredded Monterey  Jack cheese

Coat glass pie plate with cooking spray.  Toss potatoes with olive oil, spread out on baking sheet and roast potatoes in oven until golden brown.  Line pie plate with roasted potatoes; top with a layer of cheese.

Saute tomatoes, onions and garlic in olive oil in large skillet until onions are soft.  Spread on top of the potatoes and cheese.

Whisk together eggs and milk, pour over vegetables.  Top with salt, pepper, basil and more cheese.  Bake at 400 degrees for 10 minutes, then reduce oven temperature to 350 and bake for 15 – 20 minutes more.

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