Sunday, March 20, 2011

Our family's quiche. Gluten free and WW friendly!

So, here is a recipe that began as something from The Gluten Free Gourmet cookbook (by Bette Hagman, a gluten free genius). Then on top of gluten free considerations, we added my Weight Watchers needs. And my family's preferences. Here is the super yummy, gluten free, 7 Points Plus per serving quiche:


Potaotes, 3 cups (sliced very thin- I use a food king with a madolin setting)
1-2 Tbsp. extra virgin olive oil

Slice the potatoes very thin and line a large pie pan with them. Then I drizzle the olive oil over the potatoes, and stick in the oven at 425 to bake for 30 minutes.


4 oz. Pancetta
2 eggs
4 egg whites
1 leek, chopped
1/2 cup chopped, fresh basil
1/2 cup cheddar cheese, shredded
1/8 cup gouda, shredded (if you don't have gouda, you can sub more parmesean here)
1/8 cup parmesean, grated
3/4 cup fat free milk
Sea Salt to taste
Freshly cracked pepper to taste

Brown pancetta with leek in a pan sprayed with olive oil spray. Mix all ingredients in large bowl (I use my KitchenAid mixer, because I'm too lazy to stir it myself :-). Pour in the crust once it's done the 30 minutes in the oven. Put the whole thing back in the oven at 350 for 40-45 minutes. I'd suggest wrapping the edges in aluminum foil for the first 30 minutes, so the outer rim of the potaoes don't burn!

This is a super yummy, make everyone happy, breakfast-for-dinner dish. Served with a green veggie side, it has all you need!

Serves 6.

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