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Gluten-Free Recipes


Gluten-Free Recipe of the Week

No-Bake Nut Cake – Tortas Rieŝutėlis

A no-bake gluten-free version of a Lithuanian nut cake.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

The original wheat version of this recipe came from Darbštuolė - a Lithuanian recipe magazine similar to Pillsbury Monthly. The recipe states it is from Laima Andrijauskaitė.

The original has one making an unsweetened dough, that is chilled, grated (presumably by hand like potato pancakes) and then baked to make a crunchy mix.  I tried this and it was pretty awful, but it did stay very crunchy for several days in the creamy mix. So in my wheat flour days, I used a very neutral shortbread cookie 'Sandies, simply shortbread by Keebler.' They also boiled the can of condensed milk as we used to, to make a caramelized condensed milk. That is now available as Nestle - La Lechera - Dulce de Leche about $3 in the Goya/Mexican food aisle. Make sure you buy the right can, they also do ordinary condensed milk that looks the same but isn’t caramelized. My friend and I agreed that we had to add some rum. And then I used my chocolate ganache of cream and real chocolate melted as a topping, rather than cocoa, milk and sugar. It is very rich, so it could be cut as a small candy rather than sliced as a dessert.

Gluten-Free No-Bake Nut Cake

Ingredients:

  • 1 x 7.25 oz (206g)  packet of Pamela’s gluten-free butter shortbread, broken into large pieces. This is quite a soft shortbread but it doesn’t turn to mush. 
  • 1 x 380g (13.4 oz or thereabouts) of Nestle Dulce de Leche caramelized condensed milk
  • 2 cups, (8 oz, 250g), nuts, coarsely chopped and toasted in 350 degree oven for about 10 minutes. I used almonds and pecans. Walnuts would have been more available.
  • ½ stick (2oz, 56g) butter melted
  • 2-4 tbsps (30-60 ml) rum, brandy or chocolate liqueur. Or go for orange or almond liqueur to your own preference. I used 4 tbsp Myers dark rum. 2 tbsps give a nice flavor, 4 tbsps you can notice the alcohol. Plain rum should be naturally gluten-free, it’s the flavors added that are the dangers.

Topping/glaze:

Directions:

1. Open can of dulce de leche and empty into 4-6 c (1-1+1/2 ltr) microwave safe bowl. Add solid butter and microwave for a short time, stirring, until milk softens and butter is melted.

2. Stir in some of alcohol to give a smooth even mix.  

3. Stir in nuts and shortbread. Now taste and decide if you want some more alcohol. Remember strength of flavor develops and you’ll be adding rum to topping/glaze.

4. Spoon mix into 9-10” spring form pan (for a fancy dessert) or 8x8” brownie pan to cut into candy pieces. OR line star, christmas tree or heart shape pan or other designs with plastic wrap and press mix into all the corners so design turns out crisp. The mix is ‘lumpy’ so won’t press into detailed design mold.

Smooth out as much as possible and then take a piece of plastic wrap, press onto surface of cake and press out even more to smooth top and compress mix and prevent too many air bubbles.

5. Refrigerate for several hours until firm enough to cut.  I had originally tried this with cream instead of butter, but butter firms mix up more.

6. While mix is chilling, heat cream and sugar together, add chocolate and stir until chocolate has melted and is smooth and creamy, it should look like a cross between condensed milk and Hershey’s syrup - no lumps.  Stir in alcohol and chill. I usually use an immersion blender to make it smooth.

7. Remove ‘torte’ from fridge, remove from spring form, remove plastic wrap and place on decorative plate. Pour about half of chocolate mix over top of cake and allow to start dribbling down sides.  If the mix is too runny when you stir once you remove from fridge, then beat it slightly with electric mixer so it doesn’t ‘run’ so easily.

8. Beat remainder of chocolate mix with electric mixer until consistency of whipped cream and then pipe around top/bottom of cake. Finish with nuts, or any decoration you want.

This lasts for several days in fridge, easily made in advance of summertime parties, but will soften too much if left out in sun during party. Still delicious, but spoonable not cutable after sun.

 
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Tags: Dessert, Vegetarian, Holiday

My Father's Real Mayonnaise

A simple gluten-free recipe for homemade mayonnaise that can be jazzed up with spices for a variety of dishes!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

My father always made real homemade mayonnaise, in a bowl with a whisk. It was velvety smooth, just as it has been made for centuries. For years I made mayo in food processor using his quantities along with lots of fresh herbs from my garden, then I found this immersion blender version. It's very very quick and an immersion blender is far cheaper and takes up so much less space than a food processor.

I now also serve this mayo as a dip with veggies or add garlic to make aioli for beef fondue. Spice it up any way you like!

Gluten-Free Mayonnaise from Scratch

Ingredients:

  • 1 large egg, room temperature
  • 1/2 tsp (3 ml) salt
  • 50 ground pepper
  • 1 tsp (5 ml) sugar
  • 1/2 tsp dry English gluten-free mustard or jarred mustard
  • Green of 2 green onions, cut small
  • 1/4 c loose fresh parsley
  • 1/4 tsp garlic powder or fresh chopped garlic
  • 3/4 c + 2 tbsp (210 ml, 7 fl oz) neutral flavored gluten-free oil, I use avocado oil
  • 2 tbsp (30 ml) extra virgin olive oil
  • 1 tbsp (15 ml) genuine white wine vinegar or lemon juice
  • Boiling water, if needed
  • 15.5 oz (440 g) empty jar (such as one used for salsa) - you want a jar the head of an immersion blender can fit into

Directions:

  1. Put salt, pepper, sugar, mustard, vinegar and herbs in jar. Add oil. Add egg.
  2. Wait for egg to fall to bottom of jar – room temperature egg, it falls almost immediately.
  3. Insert immersion blender almost to the bottom of jar, you need to leave a space for blender to start pulling up ingredients and blend. It won't work if you have blender at top of jar. Egg needs to be allowed to form an emulsion with oil and egg is at the bottom of jar.
  4. Turn on immersion blender, run slightly above bottom of jar, for about 20 seconds and then very slowly raise the blender up from the bottom. By the time you reach top of jar everything should be nicely blended, all oil blended in. Run blender a little longer if you need to. If it doesn't seem to be thickening push blender to bottom of jar again and run a little longer.
  5. Remove blender, taste and adjust seasoning as needed. It can be difficult to remove blender from jar as there's very little space. If mayo is too thick, add boiling water teaspoon at a time.

Note: herbs will make mayo either completely green or flecked with green. Of course you can make plain mayo and then finely chop herbs and add them on top to keep the white color.

 
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Tags: Appetizers/Snacks, Side Dishes, Vegetarian

Sweet Sauces - Caramel Sauce, Raspberry Sauce and Chocolate Ganache

This delicious and versatile gluten-free sauces should be a staple in your summer kitchen!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Gluten-Free Caramel Sauce

I have only seen a few brands of caramel sauce actually labeled gluten-free, but with far more ingredients than this recipe.  Too many ice cream/sweet sauces are based on corn syrup and flavorings.

Summertime, parties, BBQ's – what's easier than your favorite brownie, pound cake, sliced with selection of sauces and ice cream or just ice cream sundaes. Everyone loves that!

Ingredients:

  • 3/4 c sugar (6 oz, 180g)
  • 1/4 c (2 fl oz, 60 ml) water
  • 1 c heavy cream
  • 2 tbsp (30 ml. 1 oz) butter
  • 1 tsp (5 ml) gluten-free vanilla extract
  • pinch of salt

Directions:

1. Put sugar in 8" skillet with water, cover and bring to slow boil while sugar melts. Swirl pan to dissolve all sugar or sugar crystals will form.

2. Once sugar is totally dissolved, remove lid and boil syrup swirling pan as syrup changes color. You want a nice golden brown color, not dark brown. It only takes a few minutes so don't walk away. The syrup browns at different rates so swirling pan gently mixes it all together. If pan starts smoking, it's overcooked. Undercooked is tasteless.

3. Add cream and stand back as caramel will spatter, boil up and solidify in places. Stir to dissolve caramel. Add butter, vanilla and salt and stir all together.

4. Sauce will thicken as it cools.

Dairy-free Option: Make with Asian style coconut milk and add coconut butter.

For Adults: To sauce add 1/4 c toasted chopped pecans and 1-2 tbsp rum or other alcohol. Serve with grilled pineapple rings or grilled halved peaches and ice cream, match made in Heaven.

Warning: Don't make caramel sauce with kids or animals underfoot, sugar burns are really dangerous, plus if you're distracted, sugar over cooks rapidly and burns, so you have to throw it out.


Gluten-Free Raspberry/Berry Sauce

Ingredients: 

  • 1 x 12 oz – 16 oz (375 - 500g) bag of frozen raspberries or bag of frozen mixed berries
  • ½ c (4 oz 125 g) ordinary sugar
  • 1/2 c (120 ml, 4 fl oz) water
  • ½ c (120 ml, 4 fl oz) Seedless raspberry jam or jelly for extra oomph of flavor
  • Raspberry liqueur, Amaretto, brandy, rum for adults.
  • Choose different jams and alcohols that match the fruit

Directions:

1. Melt sugar and water together, add raspberries (or other fruit), and simmer for just a few minutes. Stir in raspberry jam until it melts. Depending on ripeness of raspberries and your personal taste you might want to add more sugar.

I like to buy baskets of fresh raspberries in season and freeze them. Somehow they don't break up nearly as much as bought frozen raspberries when they are simmered in sugar and water.

You can sieve the sauce and make it a 'couli,' so there are no seeds.


Gluten-Free Chocolate Ganache

Melt together 1 pint (2 cups) heavy cream and 11 oz bag of Tollhouse semi-sweet chocolate or with Sodelicious vanilla or hazelnut creamer mixed with gluten-free chocolate. I use an immersion blender to make sauce totally smooth. Thicken as it cools, very runny when hot. Add some sugar if too 'dark' for kids. 

This can also be used as a dipping sauce for fruit.

 

 

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Tags: Dessert, Dairy-Free, For Kids

Chilled Beet Soup

This chilled gluten-free Lithuanian soup, also known as šaltibarščiai (pronounced shaltee-barsh-chay), is ideal for a summer luncheons and garden parties.

Fgluten free beet soup recipe rom Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I gave Lithuanian cooking classes demos for about 10 years at our local ethnic library and spent July 2005 in a Lithuanian language course at the University of Vilnius, capital of Lithuania. And no, I am not of Lithuanian descent, but I was given so many old and new Lithuanian cookbooks, tried the recipes, made them for class and was told they brought back memories of grandmother making them. This particular recipe is a mix of two cold beet soup recipes. One is taken from the Lithuanian Heritage magazine and the other is from ‘Treasures of Lithuanian Cooking.’ The recipes are almost identical as to ingredients. Now I give talks with vibrant photos of Lithuania with history, culture, and a gluten-free Lithuanian buffet to libraries, clubs etc.

Chilled Beet Soup

Makes about 12 half-cup servings

Ingredients:

  • About 1 lb raw beets, cooked, peeled, and shredded in food processor 
  • Half a European cucumber, peeled, quartered lengthwise and finely diced
  • 2 eggs, hard boiled, peeled and finely diced - optional
  • 4 green onions, leaves only finely scissored
  • 2 c buttermilk (I buy Kate's of Maine that is genuine buttermilk, labeled gluten-free, not from a culture)
  • 1 c cold water or beef broth
  • ¼ tsp sugar or honey or more to taste once chilled
  • salt and pepper
  • ¼ c sour cream (or more) 
  • 2 tablespoons finely chopped fresh dill – dill is a strong flavor, so don’t add too much at first

Directions:

1.Mix all the ingredients together and chill for 1-2 hours or overnight. The flavor does improve on chilling as everything melds together.

2. Taste after chilling and add more salt, pepper or herbs to taste.

Traditionally this soup is served with a dollop of sour cream (100% of course – Friendship brand is most authentic) in the middle of each bowl and an individual plate of slices of hot, plain boiled potato. You take a spoonful of hot potato from the plate and dip the spoon into the cold soup so you get the contrast of hot and cold in each mouthful.  It tastes really good this way.

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Tags: Lunch, Appetizers/Snacks, Side Dishes, Soups/Stews

Colby Jack Cheese Quesadilla

From Cindy Gordon of Vegetarian Mamma

When it comes to eating gluten-free, we need to make sure that the food we are putting into our bodies is indeed gluten-free. When it comes to cheese, you do need to be cautious. Love deli cheese? You have to be cautious of cross contamination from the cheese slicer in the deli. If you want to be safe and not worry, you need to search out Boar’s Head Cheese.

Boar’s Head is a family owned business that started in New York City over 110 years ago. Frank Brunckhorst founded the company out of his dissatisfaction with the quality of deli meats available at the time. He set out to create a brand that focused on quality meat, and started the line of deli meats, cheeses, and condiments that we still enjoy today. Boar’s Head prides themselves as being master craftsmen in their industry, and skilled artisans in the art of meat and cheese making. They hold themselves to high standards of quality, use only the finest ingredients, and their entire product line is gluten-free.

Boar’s Head offers 25 varieties of cheese, in styles from all over the world. You can find Vermont cheddar, Danish blue cheese, Swiss cheeses, French goat cheese, and more at your local deli. Boar’s Head has 6 varieties of Gouda cheese, fresh mozzarella, and two varieties of hard Italian cheese as well.

Boar’s Head Cheese is delicious enough to eat as a stand-alone item or on your favorite sandwich. We recently created a delicious and quick lunch option that uses Boar’s Head Cheese.

Lunch time on the weekends is hectic around my house. There always seems to be something going on. We rely on Boar’s Head to provide us with delicious tasting gluten-free cheese. Our latest creation was a quesadilla.

For this quesadilla we used the Colby Jack cheese from Boar’s Head. Colby Jack is a tasty mixture of Colby and Monterey Jack cheeses. It is a semi soft cheese that is sold in many shapes. For our quesadilla, we used the Coby Jack cheese slices.

Boar's Head Colby Jack Cheese Quesadilla 

Ingredients:

  • 1 gluten-free soft tortilla shell
  • ½ cup pinto beans, smashed
  • 2 slices of Boar’s Head Colby Jack Cheese
  • optional garnish: Sour Cream, Guacamole, Salsa, Cilantro, Green Onions

Directions:

  1. In a medium skillet over medium heat, warm the soft tortilla shell.
  2. Place one slice of Boar’s Head Colby Jack cheese on half of the tortilla.
  3. Next, layer the smashed beans on top of the cheese slice.
  4. Place the remaining Colby Jack cheese slice on top of the smashed beans.
  5. Fold the tortilla in half. Warm each side to a golden brown or until the cheese melts.
  6. Garnish with your favorite extras such as sour cream, guacamole, salsa, cilantro or green onions.

ENJOY!

Boar’s Head Cheese is a great option for my family. We love that the cheese slices come in resealable containers. This works out very well for my family. The cheese stays fresh and protected in the containers.

Check out the full selection on their website, you’re sure to find your favorite.

Guest Author, Cindy Gordon, is the owner and writer behind VegetarianMamma.com  Cindy shares recipes that are gluten-free and vegetarian on her site.  Her site also shares insight to her gluten-free travel experiences and provides tips on where to safely travel while gluten-free.

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Tags: Lunch, Dinner, Vegetarian, For Kids

Pork with Orange Sauce

A dynamic gluten-free recipe that  can be shaken up by using chicken, salmon or even scallops in place of pork!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

This recipe is great because it can be made with a wide variety of proteins, including strips or scallops of chicken breast or whole chicken thighs, or strips of pork sirloin rather than pork tenderloin. Just adjust cooking time according to size of meat used. It's an easy meal for dinner, or a brunch, girl’s night, bridal shower, graduation party and more!

Gluten-Free Pork with Orange Sauce

Serves 3-4

Ingredients:

  • 1+1/4 lb pork tenderloin
  • 2 tbsp olive oil
  • 1 small onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely crushed
  • 1 tbsp brandy
  • 1 tbsp gluten-free orange liqueur
  • 1 c orange juice
  • 1 c gluten-free chicken stock
  • 2 tbsp gluten-free orange marmalade – preferably a marmalade with small, thin pieces of orange peel
  • 2 tsp dried rosemary tied up in a coffee filter bag or I also just cut 2 x 3 “ stems of fresh rosemary and add to liquid
  • 1 orange, zest grated and orange segmented
  • 2 tsp gluten-free cornflour mixed with 1 tbsp water
  • 1/3 c  cream - optional

Directions:

1.  Trim all fat and gristle from pork tenderloin and cut into 1/2” slices – you should get between 12-16 slices. 

2.  Heat a non-stick skillet over medium heat, add oil. When hot, add the pork a slice at a time. 

3.  Cook for about 3 minutes on medium heat until starting to brown, then flip meat and cook for another 3 minutes.

4.  Add onion and garlic and stir in well, cook for further 3 minutes until starting to soften.

5. Pull skillet to one side of the flame, add brandy and orange liqueur and flame. The safest way to do this if you are not used to setting fire to a pan is to use the gas gun for the grill. Don’t just use an ordinary match. And don’t bend your face over the pan. Shake the pan gently until flames die down. Make sure the kids and animals aren’t nearby.

6.  Add orange juice, orange zest, stock, rosemary bag and marmalade and simmer covered for about 15 minutes until tender.

7. Thicken with cornstarch and water mix. If the skillet lid doesn’t fit well, then a lot of liquid might have evaporated, then the salt flavor will increase. Top up with more orange juice. Allow cornstarch mix to cook for additional 2 minutes. Taste and adjust seasoning and add cream if you want.

8.  Serve on top of linguini or rice with green beans, broccoli or carrots. Or with tiny Yukon gold potatoes. Garnish with orange segments.

Variations:

  • Some spicy pepper with cilantro for Mexican flavors instead of Rosemary.
  • Basil instead of Rosemary.
  • I make an orange and mint stuffing so add some mint instead of Rosemary, perhaps with some artichokes.
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Tags: Dinner

One Pot Taco Spaghetti

One Pot Taco Spaghetti is a delicious and comforting gluten-free dish that you can whip up in a snap for your family!

From Cindy Gordon of Vegetarian Mamma

Pasta is certainly a comfort food for me. Finding an easy recipe like Gluten-Free One Pot Taco Spaghetti is perfect for my busy nights.

I have been wanting to try a one pot pasta meal for a long time.  I knew that I would have to use my favorite pasta. I used Explore Cuisine’s Organic Chickpea Spaghetti for this dish.

This dish starts by frying up some onion in a large soup type pot. Heat up that oil and throw in the oils! Can you smell them yet?

Then you are going to add in the black beans and taco seasoning. Be sure to check the label to make sure the taco seasoning is gluten-free.

Gluten has a sneaky way of finding its self into taco seasoning. So if you need to be gluten-free, please check the label.

Next up, we are adding in the remaining ingredients and three cups of water. You can leave your pasta full length or break in half.

It is up to you! Then we cover and wait! Not much longer!

Once your pasta is done, give the pasta a toss. Hopefully, you remembered to stir in that last two minutes so it didn’t stick. BUT if it did stick…no worries. It happens to the best of us! Promise!

Ingredients:

  • 1 T oil
  • 1 c onion diced
  • 1 can black beans drained and rinsed
  • 1.4 oz package of taco seasoning make sure its gf
  • 10 oz diced tomatoes with jalapeno and cilantro or similar
  • 8 oz of Explore Cuisine Chickpea Spaghetti
  • ½ tomato diced
  • ½ c black olives quartered
  • Cilantro for garnish

CLICK HERE TO GET THE FULL GLUTEN-FREE RECIPE ON VEGETARIAN MAMMA

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Tags: Dinner, Vegetarian, For Kids

Lemon Squares

This delicious gluten-free version of classic lemon squares is sure to please!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I’ve eaten some gluten-free lemon squares, and tried out some recipes and really didn’t like the topping, mainly because to me the texture was like a gluey custard. Then, by chance, I read someone saying they made a lemon curd topping instead. I make lemon curd frequently in the microwave (and lemon curd means lemon butter not anything cheese), and I’m happy with my gluten-free shortbread pastry dessert base, so went from there.  Tanginess will depend on size of lemon you zest and juice. I like it tangy but not sour and just quote number of lemons to use, not teaspoons of zest (honestly, how do you accurately measure teaspoons of zest or grams on a scale) or amount of juice. No flour or cornstarch (cornflour in UK) needed in lemon top.

I have made these with Earth Balance for the base and coconut oil for the lemon curd.  Obviously not the flavor of butter but still tasty.

Ingredients:

Shortbread base

  • 1 c (4 oz, 112g ) my gluten-free flour mix (see below)
  • ½ c (2 oz, 56 g) gluten-free almond flour (ground almonds in UK)
  • ½ c (2 oz, 56 g) powdered sugar (Icing sugar in UK)
  • 1+1/2 sticks (6 oz, 168g) butter, hard from the fridge and cut into 1 tablespoon slices
  • ¾ tsp (4 ml) xanthan gum

Lemon curd toppings

  • 2 lemons, washed, zested, squeezed of juice and strained of pips. (approx ½ c 120 ml juice)
  • 1+1/4 c (8 oz, 224 g) sugar
  • 2 eggs
  • 4 oz (112g) unsalted butter at room temperature 
  • Powdered sugar to finish when cold

Directions:

1. Preheat oven to 350*F (180*C). Put flours, sugar and xanthan gum in food processor. Add cold hard butter and run food processor until mix resembles fine breadcrumbs. 

2. Grease 8x8 (20x20 cm) baking pan. Sprinkle in shortbread mix, spread evenly and press down.

3. Bake in preheated oven for about 30-40 minutes. You do want the base to be light golden brown all over now or it doesn't taste cooked enough.

4. Put lemon juice, sugar and lemon zest in 4 cup (1 ltr) jug and microwave until sugar is melted.

5. Remove from microwave, add butter or coconut oil and stir until butter/coconut oil melts in hot liquid. This also cools liquid so eggs don’t scramble.

6. Using an immersion blender, add eggs one at a time with blender running. This mixes eggs in really well, no white bits of egg white showing and chops lemon zest even further so no need to strain the mix at all.

7. Pour lemon mix onto baked shortbread base. Cook in preheated oven for 15-20 minutes. There should still be a wobble in the custard and slightly wet in the center. Don’t cook it until it’s set all over, then it tastes rubbery and looks scrambled.  This is an egg custard. It might be risen slightly around edges, popped air bubbles showing.

8. Cool totally then dust heavily with powdered sugar to hide any air bubbles. I don’t find the powdered sugar dissolves into top. The base might have some crumbs, but it’s a shortbread. Keeps well covered in the fridge. I cut it up and transfer to covered container.

My Gluten-Free Mix

I use for one cup of gluten-free mix:

  • ½ cup potato starch
  • ¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets.
  • 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
  • 2 tbsp sorghum flour: Bob’s Red Mill. 
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Tags: Dessert, For Kids, Holiday

Slowcooker Hashbrown Soup

This gluten-free soup is the ultimate comfort meal that cooks itself in a few short hours. Just dump the ingredients into the slowcooker and wait!

From Cindy Gordon of Vegetarian Mamma

Who doesn't love an easy meal? This comfort meal is perfect served up on a cold day! But honestly, any time of the year will be just right!

You're taking some pretty basic ingredients, then dumping them into your slowcooker. Then once you give it a stir to mix it, set the timer and forget it!

While this isn’t a breakfast recipe, it does come from my love of breakfast.  You know that I love lazy weekend breakfasts.

Most of those breakfasts include potatoes of some sort and typically hashbrowns. I was trying to come up with ways to incorporate more hashbrowns into my life! YUM!

Such an easy recipe! I am telling you, this is such a creamy and delicious comfort food meal. You’ll be begging for seconds!

Ingredients:
  • 1 (20 oz) bag of frozen gluten-free hashbrowns (the shredded kind)
  • 32 oz of gluten-free vegetable broth
  • 1 cup of water
  • A dash of salt and pepper, to season
  • ½ c white onion, diced
  • 2 T All-purpose gluten-free flour blend
  • 1 c heavy cream
  • 1 block of cream cheese, softened
  • 2 c gluten-free shredded cheese (I used a blend)
  • Garnish: green onion (diced) and Parsley

GET THE FULL GLUTEN-FREE RECIPE ON VEGETARIAN MAMMA

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Tags: Appetizers/Snacks, Soups/Stews, Vegetarian

Spinach and Sundried Tomato Quiche or Frittata

Great for vegetarians and anyone who enjoys a savory breakfast treat!

Spinach Quiche

Courtesy of Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

For this gluten-free quiche recipe, the spinach mix can be poured into a partially cooked gluten-free pie crust or cooked on its own in a pie plate without a pie crust to be served as a frittata, or even a vegetable side dish. I tend to bake it without a crust in an 8 x 8” Pyrex dish. Also, you can cook the mix in regular muffin pans for a portable breakfast or lunch, or in mini muffin pans for parties. I've mixed up the recipe with cooked broccoli and feta cheese.

Make sure to point out the tomatoes aren’t bacon. Some people won’t believe you!

Ingredients:

  • 1 recipe of partially baked, gluten-free pie crust.-optional
  • 1 large onion, peeled and finely chopped
  • 2-4 cloves garlic, peeled and finely chopped
  • 2 Tbsp. (30ml) olive oil (or butter if you want)
  • 10 oz. (300g) container/block of frozen chopped spinach (not leaf spinach), thawed and squeezed dry. Or roughly half of 16 oz. bag of frozen chopped loose spinach
  • 1/3 cup (2 oz, 56 g) sundried tomatoes in oil, cut into small pieces
  • 3 extra large eggs or 4 large eggs. Or 2 eggs and 1/2 cup gluten-free liquid egg substitute
  • 1 cup (8 fl oz, 250 ml) half and half or cream (I really notice the difference between half and half and cream in the finished quiche. But, I found that if you mix in 1 Tbsp. (15 ml) gluten-free cornstarch/corn flour to cooked vegetables and add just half and half or even fat-free half and half, it cooked to the creamy texture of heavy cream but with significantly less calories.)
  • Salt and pepper
  • ½ cup (2 oz, 50 g) shredded Swiss cheese
  • ½ cup (2 oz, 50 g) shredded smoked Gouda or use 1 cup total of Swiss cheese or strong cheddar (Please use a strong cheese, mild cheddar doesn't add any flavor.)
  • ¼ cup finely chopped fresh parsley (optional)
  • ¼ cup fresh basil (optional)

Directions:

  1. Put onion in an 8 cup non-stick pan and add olive oil or 2 Tbsp. oil from the sundried tomato container. Cook onions for about 10 minutes until they are very soft and starting to turn gold but not burning. 
  2. Add garlic, spinach and sundried tomatoes and cook gently, covered, for about 10 minutes.  I found it was important to have plenty of onion and to cook spinach for enough time before putting in quiche, otherwise the quiche had a raw flavor.
  3. Lightly beat eggs, pour cream into spinach mix to cool slightly, add eggs and cheese mix with salt and pepper, and herbs if desired.
  4. Pour into partially baked pie crust, place on metal baking sheet and bake in preheated 350* oven for 30-45 minutes until the custard is set and the quiche is browning around the edges.  There is no need to cook the quiche until it rises like a cake and is brown all over.  Think of it as a custard that just needs sufficient cooking to set the eggs and remain creamy.  Cooked at a higher temperature it will have consistency of overcooked scrambled eggs.  Cooked until it rises like a cake produces a dry quiche.
  5. Remove from oven, allow to cool for about 10 minutes (it will deflate) and serve warm or at room temperature, not cold from fridge.

Options: You can leave out sundried tomatoes. I didn’t find adding roasted red pepper added significantly to the flavor. Cooked spinach works just as much on your body as spinach salad.

 

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Tags: Breakfast, Side Dishes, Vegetarian, Holiday
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