Quiche is nutritious, filling and can be eaten for breakfast, brunch, lunch or dinner! Finally, this quiche is easy to make and so colorful making it fanRUDIastic! Preparation time: 1 hour
5 tablespoons olive oil, divided
1½ cups finely chopped leek
5 slices Rudi’s Gluten-Free Multigrain Bread
1 large (10 ounce) yam or sweet potato, peeled, or 3 cups grated yams or carrots
1 teaspoon gluten-free lemon pepper seasoning
7 extra-large eggs
1/2 cup half and half cream
1 teaspoon gluten-free, salt-free garlic herb seasoning
1 cup shredded Italian five cheese blend
1/3 cup chopped gluten-free Canadian bacon
1 teaspoon gluten-free baking powder
1 slice gluten-free Canadian bacon, cut ¼-inch wide x 3-inch long strips
2 tablespoons chopped chives
TIP Watching calories? Low-fat milk can be exchanged for cream in this recipe, with good results.
1. Heat oven 400 degrees F. Line a 9-inch springform pan with parchment paper.
2. In a large frying pan, heat 3 tablespoons olive oil. Add leeks and cook on medium for 7 minutes. Reserve 2 tablespoons leeks for crust. Scrape remaining leeks into large bowl to mix with egg mixture.
3. Break Rudi’s Multigrain Bread into pieces and process in food processor for three 10-second pulses or crumble bread by rubbing between your thumb and first two fingers. Make 2 heaping cups breadcrumbs. Set aside.
4. Cut off the rough ends of yam and discard. Cut one vertical slice to create a yam slice to decorate the center of the quiche (under 1-inch in width and under ¼-inch deep). Shred yam with largest grating hole of a food processor or hand grater to make 3 cups grated yams. Chop any yam pieces that are too small to go through grater and incorporate into egg mixture.
5. Toss together 2 tablespoons cooked leeks, grated yams, 2 tablespoons olive oil, lemon pepper and breadcrumbs.
6. Grease the wall of the springform pan. Pat breadcrumb mixture into bottom of pan and up the sides to within ½ inch of pan’s edge.
7. In large bowl with remaining leeks, whisk in eggs, cream, herb seasoning and grated cheese until smooth and creamy. Stir in extra yam pieces and chopped Canadian bacon into egg mixture and mix well. Right before pouring egg mixture into pan, stir in baking powder and mix well.
8. Pour egg mixture into pan. Arrange Canadian Bacon strips in a spokes-like design with the yam slice as the center. Sprinkle with chives. Bake in preheated oven for 35 minutes or center is set.
9. Remove from oven and cool 10 minutes. Run a thin knife in between the pan’s edge and quiche crust. Remove quiche from pan. Serve warm or at room temperature.
Recipe by Merry Graham of Newhall, California.
***TOP TEN Contestant for Rudi’s Unbelievably Good Gluten-Free Recipe Contest