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Day Twenty-One: Gluten-Free with RR Challenge — Quiche, Please!

by caroline

Remember this guy from this morning?

This is Day 21 of the Gluten-Free with Rachael Ray Challenge: Roasted Cauliflower Quiche!

The recipe is featured in the April 2011 issue as a dinner option, but I decided to make it for breakfast this morning. However, if you want to have it for dinner, then Rachael serves it up with a side of green beans (I will include the instructions just in case you need 'em).

But to get started, here are the instructions for the quiche, made with gluten-free breadcrumbs!

Prep time: 25 minutes, Bake: 25 minutes, Serves: 4

RR's Ingredients The G-Spot Used
  • 1 small head of cauliflower, cut into 1/2-inch-thick slices (about 2 cups)
  • 1 small head of cauliflower, cut into 1/2-inch-thick slices (about 2 cups)
  • 3 1/2 Tablespoons of extra-virgin olive oil
  • 3 1/2 Tablespoons of extra-virgin olive oil
  • Salt and pepper
  • Salt and pepper
  • 5 cloves of garlic, 3 thinly sliced and 2 finely chopped
  • 4 cloves of garlic, 2 thinly sliced and 2 finely chopped
  • 1/2 cup (about 2 ounces) fresh, coarse whole wheat breadcrumbs
  • 1/2 cup fresh, coarse gluten-free breadcrumbs
  • 8 eggs
  • 8 eggs
  • 3/4 cup of cottage cheese
  • 3/4 cup of ricotta cheese
  • 1/2 cup plus 1 Tablespoon of grated Parmesan cheese
  • 1/2 cup plus 1 Tablespoon of grated Parmesan cheese
  • 3 Tablespoons of chopped parsley
  • 3 Tablespoons of chopped parsley

 

NOTES: I used fresh gluten-free breadcrumbs from Sinfully Gluten-Free, a local gluten-free bakery that also sells its products at Dorothy Lane Market. I found them while we were at the health fair! You can also easily make them from scratch by pulsating fresh, gluten-free bread in a food processor. I also chose to use ricotta cheese for no other reason other than the fact that I am not a fan of cottage cheese. If you have cottage cheese on hand and want to simplify the texture, then I would puree the cottage cheese in a blender or food processor (Rachael suggest this method as a side note to the recipe.)


Directions:

1. Preheat the oven to 425 degrees. Grease a 9-inch pie plate. On a foil-lined baking sheet, toss the cauliflower with 1-1/2 Tablespoons olive oil; season with salt and pepper and arrange an even layer. Roast until tender and lightly browned, 12-15 minutes.

2. Meanwhile, in a large nonstick skillet, heat 2 Tablespoons of olive oil over medium-low heat. Add the sliced garlic and cook until lightly golden, 2 to 3 minutes. Add the breadcrumbs, season with salt and pepper, and toast until golden, 5 to 7 minutes; transfer to a plate. If you are making green beans, then wipe out the skillet and reserve.

3. In a medium bowl, beat the eggs. Stir in the ricotta cheese, 1/2 cup of Parmesan, the parsley and chopped garlic; season with salt and pepper. Spread half of the garlic breadcrumbs in the pie plate and top with cauliflower. Pour on the egg mixture, gently shaking the plate to settle the mixture; sprinkle with the remaining 1 Tablespoon of Parmesan. I also tossed on top the remaining breadcrumbs that stuck to the plate, but it's not necessary. Bake, rotating halfway through, until set and browned, 20 to 25 minutes. Let cool for 10 minutes before slicing.

If you are making green beans to accompany the quiche:

Ingredients

  • 1/2 cup fresh, coarse gluten-free breadcrumbs
  • 1 clove of garlic sliced
  • 1 Tablespoon of olive oil
  • 1 pound of green beans

Directions

If you are making the green beans, add the 1/2 cup of breadcrumbs and sliced garlic to step #2 of the above directions. After garlic and breadcrumbs are transferred to a plate, only use 1/2 of the mixture for the quiche.

In the skillet you reserved after toasting breadcrumbs, heat 1 Tablespoon of oil over medium-high heat. Add the beans and 1/4 cup of warm water; season with salt and pepper. Cover and cook until crisp-tender, 2 minutes. Sprinkle with the remaining garlic breadcrumbs.

This quiche was a wonderful way to start a beautiful Sunday morning. I loved that the breadcrumbs gave it a solid crust and the way the hints of Parmesan mixed with the roasted cauliflower. I think next time I might swap the cauliflower with broccoli — just to try something different!

Note: This recipe is gluten-free. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)

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Tonight, we're having stuffed baked potatoes and I can't wait. I love a juicy baked potato that's loaded with all sorts of yummy toppings. Perfect way to end the weekend!

How about you? What's one of your favorite go-to meals?