I love quiche, especially on a lazy Sunday morning. The problem is that after I went wheat-free, it was pretty much off the menu. Sure, I tried to do a crustless quiche, which is pretty much what I call a frittata, but I still longed for something beyond just eggs.
Well, today I was successful in creating a gluten-free sausage and cheese quiche. And unlike a lot of gluten-free foods, it’s also low in calories and pretty reasonable in the sodium content.
Next time, I may add some mushrooms or maybe some bell peppers. The sky is the limit now that I have a good basic recipe under my belt. And since it serves six, I have two more quick brunch meals in my freezer.
1½ C gluten-free Bisquick
1 t oregano
1 t dried parsley
1/2 t red pepper flakes
2 T olive oil
1/2 C hot water
1 Trader Joe’s sun dried tomato chicken sausage, diced
½ C reduced-fat shredded Mexican cheese
3 green onions, chopped
½ C milk
½ t ground mustard
½ t sriracha sauce
Spray quiche pan with non-stick cooking spray.
Combine the Bisquick, oregano, parsley and red pepper in a bowl. Add the water and oil, and stir to form a stiff dough. Add more water if the dough is too dry. Press dough in bottom and up side of quiche dish.
Sprinkle the sausage, green onions and cheese over the crust.
In medium bowl beat eggs, milk, mustard, sriracha sauce and pepper. Pour over crust.
Bake at 400 for 35 minutes, or until egg mixture is firm. Let stand 10 minutes before cutting.
Sodium: 424 mg.