I get very skeptical when it comes to quiches-who the heck knows what they put in there??? they're often very high in fat and other wonderful substances but making them at home isn't always much better- you'll often find yourself messing around with puff pastry, pie crusts or fancy cheeses that by the time you get them home are all moldy (wait a minute- they're supposed to look like that????). I found this recipe in a kids cookbook- yeah, it's that easy but it's really great taste-wise, too. The gluten free part is an added bonus. Enjoy!
1 diced onion
2 diced potatoes (I peeled them but you don't have to)
1 diced zucchini (again, the peeling is optional)
1 crushed clove of garlic
2 tablespoons of olive oil
1 tablespoon of butter
3\4 cup of milk
1\2 a teaspoon of dried herbs (parsley, oregano, basil, dill or whatever you have on hand at the time. Use one or a mixture)
salt and black pepper to taste
1. Heat your oven to 350 F or 180 C and spray a medium sized pan
2. Heat oil and butter in a frying pan over low heat until the butter melts. Add the onion and potatoes and cook for about 5 minutes, mixing occasionally.
3. Add the zucchini and garlic and cook for another 5 minutes over low heat. When the vegetables begin to get soft, turn off the heat and move frying pans contents to your baking pan. Distribute the vegetables into the baking pan evenly.
4. In a bowl, whisk together the eggs with the milk, dried herbs and seasonings. Continue whisking until mixture is blended. Pour the egg mixture over the vegetables in your baking pan.
5. Bake for an hour or until quiche is firm and golden. Serve hot