Thursday, December 26, 2013

Potato-Crusted Spinach Quiche {Gluten Free}

 Quiche is such a warm and satisfying dish and hearty enough to stand alone as your main entree.  We had this delicious quiche as our Christmas Eve dinner this year but it can work anytime of year.  We are in the process of preparing to relocate from California to Michigan and packing during the holidays meant this year had to be sweet and simple.  My hubby eats gluten free and since we eat dinner together as a family, our dinners are gluten free also.  Growing up my Grandma Oma ate gluten free and she loved this thin potato crust.  This was my first time making it and it was really easy!  My hubby also eats dairy-free so I just added some cheese to half of the quiche.  You can add cheese to the filling if you prefer and certainly can have fun playing with swapping out the fillings.  I'd like to try a sun dried tomato, spinach and goat cheese combo next. I'm also thinking of trying these in a cupcake pan for a tasty appetizer!  Merry Christmas and Enjoy!

Recipe:  {serves 4 as main dish, 6 as a side}
2 medium Russet potatoes, peeled
1 cup cooked spinach
2-3 ounces Canadian bacon diced
1 clove garlic, finely minced
1-2 tablespoons diced red onion
4 eggs, well beaten
3/4 cup milk or water
1 tablespoon avocado oil (or other cooking oil)

1. Using a Mandolin, thinly slice the peeled potatoes.  Or use a knife if you don't have a Mandolin.
2. Drizzle 1/2 tablespoon oil in bottom of a glass pie plate.  Layer potato slices all over bottom and sides of pie plate, slightly overlapping each slice.

3. Bake potatoes at 425'F for 25 minutes.
4. In a saute pan add 1/2 tablespoon oil and diced Canadian bacon and saute over medium heat for 5-10 minutes or until golden and fragrant.

5. Add garlic and onion and stir to saute.  Once onions and garlic are tender, add in cooked spinach to warm through.  Remove spinach mixture from the heat and allow to cool slightly.

6. In a large bowl mix together eggs, milk (or water), and cooled spinach mixture (if it's too hot it will scramble your eggs).

7. Remove potatoes from the oven and decrease oven temperature to 375'F.  Pour the egg and spinach mixture over the potatoes, smoothing evenly with a spatula.

8. Bake at 375'F for 30-40 minutes or until eggs are set.  Remove from the oven and let sit for 5-10 minutes before serving.  Top with cheese if you like.

*If you are a cheese eating family, go ahead and add a palmful of your favorite cheese to the filling!
For Diabetic Friendly, consider substituting Egg Beaters for the eggs for 1 CHO exchange, 3 Protein exchanges and 1.5 fat exchanges here for the recipe!

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