Gluten Free Broccoli Cheddar Quiche

I hosted my first dinner party back in February, and for the main course I served two gluten free quiches. One was a Savory Goat Cheese & Vegetable suitable for vegetarian guests, and the other was a Smoked Salmon & Quinoa Quiche suitable for the dairy free among them. All of my friends loved them, and I whipped up lots of different frittata and quiche recipes as make-ahead meals for the week throughout the spring, but I put all that on hold throughout the summer while studying for the bar five feet away from the kitchen and not cooking so much as constantly snacking ūüôā Now that it’s autumn and I’m getting ready to start my new job, I’m back to experimenting with recipes for meals I can make ahead and eat during the workweek. This gluten free Broccoli Cheddar Quiche definitely fits the bill. It’s perfect to bring to the office for breakfast or lunch, or to re-heat at home for dinner and enjoy along with a side salad. 

 

A gluten free Broccoli Cheddar Quiche, packed with protein and veggies and a perfect make ahead meal for the week.

 

 

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Smoked Salmon & Quinoa Quiche

Like any native New Yorker, I love a good lox n’ onion omelet. But I wanted to serve something a little snazzier for my Breakfast-for-Dinner Party, so I came up with the idea of making the smoked salmon¬†and eggs into a quiche. The crust is made from quinoa, so it’s naturally gluten-free, and adding spices to the mix lets you flavor it to any taste. It’s also a little different, sure to surprise and delight your guests! And while the recipe makes 8 servings,¬†you can halve everything for a smaller version and a make-ahead breakfast for yourself for a few days.

 

Ingredients:

1 cup white quinoa

2 cups broth (mushroom works great, but chicken and vegetable are also good options)

Quinoa crust before baking

Quinoa crust before baking

6 whole eggs

3 egg whites

1 Tbsp olive oil + additional for greasing pan

1/4 cup milk of choice

4 oz nova smoked salmon

1/4 cup cream cheese (omit for dairy-free option)

1 small clove garlic

2 tbsp scallions

1 Tbsp garlic powder

1 Tbsp basil

1 Tbsp dill weed

1 Tbsp parsley

Salt and pepper

 

 

Instructions:

Quiche with egg mixture poured in

Quiche with egg mixture poured in

1. Bring 2 cups broth to a boil in a pot on the stove, then add quinoa and 1 Tbsp olive oil and a dash of salt and pepper. Cook 12-15 minutes until quinoa is fully cooked. While cooking the quinoa, preheat oven to 400 degrees Fahrenheit.

2. Remove the pot of quinoa from the heat and mix in 3 egg whites and 1/2 Tbsp each of garlic, basil, dill, and parsley. Mix thoroughly so the spices are evenly spread throughout the mixture.

3. Grease an 8″ pan well with olive oil.¬†Using a large spoon, transfer the quinoa mixture to the pan and press down to create a bottom crust and edges. Smooth out as necessary.

4. Bake quinoa crust at 400 degrees Fahrenheit for 10 minutes.

Be sure to let the quiche cool before slicing!

Be sure to let the quiche cool before slicing!

5. In a separate bowl, combine 6 eggs with remaining spices, scallions, and garlic. Pour mixture into crust, and bake for 15 minutes at 350 degrees Fahrenheit.

6. Remove quiche after 15 minutes, just before the egg mixture is cooked through. Arrange slices of smoked salmon on top and cook for another 15 minutes. (If you want to use cream cheese, add it in here).

7. Let cool for 30 minutes (you can re-heat in oven before slicing, but it’s best to let it cool down first!)

8. Slice and serve. Enjoy!

 

 

 

 

Breakfast-for-dinner is served!

Breakfast-for-dinner is served!

 

 

 

 

© 2015 Renaissance Runner Girl. All rights reserved.

Savory Goat Cheese & Vegetable Tart

This lovely dish is a cross between a quiche and a frittata. The gluten-free crust is made from quinoa and cornmeal, like a quiche, but it’s only a bottom crust – the edges of each slice will be more like a frittata. A¬†little crust¬†turns¬†plain old baked eggs into a tart! A combination of goat cheese, asparagus, and mushrooms is complemented by a special blend of spices, and the tang of the goat cheese pairs well with the cornmeal in the crust. It’s¬†completely vegetarian, but sure to please even the most bacon-loving breakfasters! (Unless you’re Ron Swanson. If so, feel free to add a pack of bacon. Because you have to respect Ron Swanson. Can you tell I already miss Parks & Rec?) I served it at my Breakfast-for-Dinner Party, and it was a smashing success! Check out the recipe here, and see more bodacious brunch treats on my new Renaissance Runner Girl Pinterest

 

Ingredients:

Batter for quinoa and cornmeal crust

Batter for quinoa and cornmeal crust

1/2 cup white quinoa

1 cup mushroom broth

6 whole eggs

3 egg whites

1 Tbsp olive oil + additional for greasing pan

1/2 cup gluten-free cornmeal

2 Tbsp parmesan or asiago cheese

3/4 cup milk of choice

Crust should be spongy

Crust should be spongy

3 oz semisoft goat cheese

1/2 cup chopped asparagus

1/2 cup chopped shiitake mushrooms

1 Tbsp paprika

1 Tbsp garlic powder

1 Tbsp basil

1 Tbsp dill weed

1 Tbsp parsley

Salt and pepper

 

 

Instructions:

Egg, goat cheese, and veggies can also be mixed together before adding in

Egg, goat cheese, and veggies can also be mixed together before adding in

1. Bring 1 cup broth to a boil in a pot on the stove, then add quinoa and 1 Tbsp olive oil and a dash of salt and pepper. Cook 12-15 minutes until quinoa is fully cooked. While cooking the quinoa, preheat oven to 400 degrees Fahrenheit.

2. Remove the pot of quinoa from the heat and mix in cornmeal, 1/2 cup milk, 3 egg whites, parmesan or asiago cheese, and 1/2 Tbsp each of paprika, garlic, basil, dill, and parsley. Mix thoroughly so the spices are evenly spread throughout the mixture.

3. Grease an 8″ pan well with olive oil.¬†Using a large spoon, transfer the mixture to the pan. It should cover the bottom thoroughly, but not the edges.

4. Chop asparagus and mushrooms and arrange on a baking sheet. Brush with olive oil and sprinkle on a bit of salt and pepper.

A brunch delight!

A brunch delight!

5. Bake quinoa crust and vegetables at 400 degrees Fahrenheit for 7-8 minutes.

6. In a separate bowl, combine 6 eggs with 1/4 cup milk, goat cheese, and remaining spices.

7. Remove crust and vegetables from the oven. Arrange vegetables on top of the crust, then pour egg mixture over the top. Ensure that the egg seeps into all the nooks and crannies between the veggies!

8. Bake for 20-25 minutes at 350 degrees. Remove the tart from the oven when you insert a knife and it comes out clean.

9. Let cool for 15 minutes.

10. Slice and serve. Makes 8 servings. Enjoy!

 

 

Savory tart with warm goat cheese and veggies...a little slice of nirvana!

Savory tart with warm goat cheese and veggies…a little slice of nirvana!

 

 

 

 

 

© 2015 Renaissance Runner Girl. All rights reserved.