Gluten-free Quiche is perfect for Sunday Brunch
Quiche is a wonderful thing: it's easy to make with ingredients at hand and it can be served at room temperature. It's an ideal dish for a brunch when company is coming, except for one little problem: one of your guests has a gluten allergy. Here's a simple solution so tasty that I may never make savory dough for quiche again.
The simple trick is to use potatoes for the crust. Bake some starchy potatoes—Russets or any baker will do nicely—then mash them with salt and pepper, and maybe a little butter if you want to add a hint of sweetness. Leave the skins in, but cut or tear them into small pieces, or remove the skins completely if you prefer. Press the mashed potatoes into your baking dish to make an even crust, then blind bake it at 350°F for about 15 minutes. It isn't necessary to bake fully because the potatoes are already cooked, but the potato crust needs to set a bit and get a faint touch of color.
Next, add the eggs. I mixed six whole eggs with about a quarter-cup of cream and some salt and pepper. If you want to make this dairy-free, substitute soy milk. Alternatively, use an additional two egg yolks and thin the mixture with a small amount of water. The texture won't be quite as creamy nor the flavor quite as sweet, but this avoids soy.
Pour the egg mixture into the crust, then add cheese if you wish. Bake at 350°F about 35–40 minutes. The quiche is done when the center is just set and a knife inserted about two-thirds of the way toward the center comes out clean. Let cool, slice, and serve. Quiche should be served at room temperature, but some people prefer to reheat it and serve it warm.
If you feel energetic and want to make quiche shells ahead of time, simply freeze the shell in the baking pan after the blind baking step. When you want to make a quiche, remove the shell from the freezer, prepare the filling, fill the shell, and bake as above. It may take a few more minutes because the shell is still partially frozen, but it works fine.