Broccoli and Cheese Quiche

This is a recipe from Eating Well.  The original recipe has ham in it but we do not eat ham, nor do we mix dairy and meat.  It was simple to adjust this to make it kosher, just ignore the ham.

I am wondering how many bloggers make adjustments for food because of health issues or religious reasons.  I am guessing that the answer would be, "quite a few."  In these days, people tend to be on different diets, not simply to lose weight but to build bodies, to avoid toxic substances (specific to them).

What I discovered is that it is not particularly difficult to deal with many of these issues.  Gluten-free has become commonplace in the markets.  My  husband noted, the other day, he saw items that mentioned having gluten.  Not only do we have gluten-free, we now have notification of the presence of gluten.  I have to say that hubby does not have a serious reaction to gluten which does make it easier.  We don't have to worry about him getting sick in the presence of gluten.

As far as Kashrus (kosher) is concerned, that also is found almost everywhere.  The worse scenario is eating fresh fruits and vegetables....doesn't sound bad to me.  When my husband went to Denmark, he had difficulty finding anything and he was there for a few days.  He stocked up fresh produce and ate well.

In New York, kosher food really is everywhere.  Many of our national brands are kosher, at least, in this area.  Rarely, do I have difficulty finding something I need to cook with.

I chose this recipe because of the mashed potato crust.  It is more fun to eat this than a regular crust.  Yes, I am a potato lover.

Broccoli and Cheese Quiche

Ingredients:

2 cups shredded potatoes (I used a peeler to shred these)

6 eggs

2 tablespoons gluten-free flour

1 tablespoon olive oil

1/4 teaspoon salt

2 cups finely chopped broccoli florets

1 cup shredded  Cheddar cheese

3/4 cup reduced-fat sour cream

1/4 cup minced fresh chives (from our garden)

1/8 teaspoon freshly ground pepper

Method:

Preheat oven to 375°F.

Spray a pie pan with cooking oil.

Cover a cookie sheet with parchment paper.

Toss shredded potatoes  with 1/egg , flour, oil and salt in a medium bowl. 

Pat the mixture into the bottom and  sides of the prepared  pan. Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.

Fill the crust with broccoli and cheese .

 Whisk the remaining 4 eggs, sour cream, chives and pepper in a medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling.

Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool for 15 minutes. 

Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges.

Eat and enjoy.

Linked to See Ya in the Gumbo     Real Food Roundup        What'd You Do This Weekend       In and Out of the Kitchen         Two Cup Tuesday    Cook-Your-Books #11

Gluten Free Wednesday