At our annual Ash Wednesday breakfast, Glenda brought a popular quiche to share with those that are gluten free. It was delicious and she shares her recipe with us.
Gluten Free CRUSTLESS QUICHE
Erin Strombom Schwab/Glenda Strombom
12 eggs, beaten
½ cup gluten free all purpose flour (King Arthur and Bob's both make gluten-free all purpose)
1/4 teaspoon xanthan gum
1 teaspoon baking powder
¼ teaspoon salt
½ cup melted butter
1 pound cottage cheese
1 box frozen chopped spinach defrosted with water squeezed out
1 pound Monterey Jack cheese, shredded and divided
Lightly grease 9 x 13 pan. Beat eggs then add flour, xanthan gum, baking powder and salt. Mix in melted butter, cottage cheese, 1 box of frozen chopped spinach defrosted with water squeezed out and half of the cheese. Pour into pan and sprinkle remaining cheese on top. I sprinkle a little paprika to give color on top. Bake 350 degrees for 35 minutes.
Glenda notes: For convenience I purchase the Monterey Jack cheese already shredded in two 8 ounce packages. This a versatile recipe. You can add onions, mushrooms, sausage, bacon bits in the mixture or sprinkled on top, chopped and drained tomatoes. This can be lightened by omitting the butter and using non or low fat cheese and cottage cheese.
The Fellowship Committee did a beautiful job of putting the breakfast together. Pastor Dave, Patrick and Terry presented a wonderful program. Thank you to all for giving us such a special day so we may honor our commitment to spiritual renewal.
I promise that this blogger will endeavor to take pictures of our future events and share them here on this spot!