First Picnic of Summer & Gluten Free “Kitchen Sink Quiche”

Finally enough sun, and on a weekend! This called for:

The first backyard picnic of Summer 2010… one of many to come!

Kanarie and the husband, all set for our picnic!

One of the many great things about being “near neighbors” (about 5 blocks away) with a good friend is that planning a last-minute picnic dinner is no big deal. “You wanna?” “Sure! I’ll make salad; come on over.” “Great, we’ll call when we’re on the way.”

So I made a quiche and the husband and I wandered over to Kanarie’s little “mother-in-law” cottage, where we all three camped out in her big shared backyard. Summer foods, summer wine (just a sip or two for me, don’t worry), and the first beautiful “bare-toes-in-the-grass” of the year. Ahhhh.

Me and the Husband

Kitchen Sink Quiche (Gluten-Free)

This is a combination of two recipes, and then some. These are the veggies I used, but you could just throw in about 3 cups of whatever veggies you have on hand. I think mushrooms would be a great addition.

  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 1/2 cups chopped fresh spinach (or a 10 oz package of frozen spinach, thawed and drained)
  • 1 cup grated zucchini
  • 4 tablespoons Bob’s Redmill All-Purpose Gluten-Free Baking Flour
  • 1 cup cottage cheese
  • 1/4 lb. chopped ham
  • 2 cups shredded cheese (I used an “Italian blend”)–reserve 1/4-1/2 cup
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon dried dillweed
  • 1 medium tomato, cut into 1/4″ round slices

Cooking Directions

  1. Melt butter in a skillet and saute onion and zucchini till translucent. (If using frozen spinach, saute till dry).
  2. Preheat oven 350.
  3. Mix cooked vegetables with all other ingredients ingredients–except the tomato, ham, and reserved cheese –in a large bowl. Pour into a greased quiche dish (or deep pie pan). Add the ham, making sure it’s distributed evenly in the pan.
  4. Bake at 350 for about 35 minutes.
  5. Remove from oven and lay the tomato slices on top, pressing lightly into the quiche. Sprinkle quiche with the last 1/4-1/2 cup of shredded cheese.
  6. Return to oven for 10 minutes (total cook time is about 45 minutes) or until the quiche is set. Cool slightly, cut into wedges, and enjoy!

Kitchen Sink Quiche with watermelon and a sald of mixed greens, strawberries, mandarin orange, crumbled goat cheese, and balsamic vinegar.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s