Real men really DO eat quiche

My husband and I really like breakfast food, and this includes quiche. However, we have this as dinner, not breakfast or brunch. Since learning that I am gluten intolerant, I have yet to attempt a pie crust, which is what would normally be the base of said quiche. I’m just not quite that brave. But necessity is the mother of invention. So we seek alternatives. Fortunately, there are great gluten-free pioneers who have come before me, so I don’t need to be nearly as clever as I may appear.

This creation of mine was inspired by a recipe in Danna Korn’s Living Gluten-Free for Dummies. She uses hash browns as a crust (very clever!) I’ve actually made Spanish tortillas (think frittata with potatoes in them) in the past, so this was a similar concept. I made my quiche with prosciutto, mushrooms, Gruyere and Parmesan cheese. The filling can obviously be altered to suit personal tastes.

Gluten-Free Quiche

Ingredients:

2 1/2 Cups frozen hash browns, thawed
1/4 Cup vegetable oil
5 eggs (I used 3 whole eggs and about 3 eggs whites)
3/4 Cup milk
1 Cup diced ham/prosciutto
1 Cup sliced mushrooms
1 teaspoon minced garlic
1 teaspoon dried onion flakes
1 Cup grated Gruyere cheese
1/4 Cup grated Parmesan cheese

Directions:

1. Preheat oven to 350 degrees.
2. Mix the hash browns with t vegetable oil, tossing to coat. Press evenly into the bottom and sides of a 9-inch pie pan or quiche pan that has been sprayed with nonstick spray.
3. Cook crust for about 15-20 minutes or until it just begins to lightly brown.
4. Meanwhile, saute mushrooms in a little olive oil with garlic and onions until just soft; remove from heat; let cool.
5. Combine the prosciutto, mushrooms, and cheeses. Spread mixture into the crust.
6. Beat eggs lightly; add milk. Pour into the pan, over the other ingredients.
7. Bake approximately 35-40 minutes. To test whether the quiche is done, insert a knife in the center — if it comes out clean (or close to it), the quiche is ready.

And if you don’t want your quiche for breakfast, it’s great for dinner with a small side salad.