I had something else in mind for this week's theme at a Gluten Free Holiday, but I haven't been able to find a couple of ingredients. Instead, I am offering this versatile egg dish that our family uses for breakfast (and dinner).
My family has been making this crust less quiche since the late 80's when my mom got it from one of our Scouting friends. We make it differently each time varying the cheeses and the toppings according to what is on hand or the dietary restrictions of the recipient. This version I made for my sister's wedding shower 7 years ago. I liked it so much I have made it many times. I will note that it doesn't freeze well. No, it freezes beautifully. It just doesn't work when re-heated from the frozen state.
1 1/2 Cups milk (or non-dairy milk)
3/4 Cup Bisquick
1 1/2 Cups shredded cheese
various & sundry toppings
Preheat oven to 350 degrees F. Grease a 9 x 11 pan with cooking spray. Set aside. In a medium bowl, whisk together milk, egg and Bisquick. Set aside. Place shredded cheese in prepared pan. Cover with toppings, and pour egg mixture over the top. Bake for 30-40 minutes or until egg is not jiggly and is slightly brown. Serve warm.
*Note: When using Gluten Free Bisquick a bit more milk is necessary to thin it out a bit.
2nd Note: The grownup version tonight was Mexican Quiche served with sour cream. Toppings were shredded chicken with sliced olives mixed with salsa. (Need a dairy free sour cream? Try this Cashew Cream Cheese out!)
Home Fried Potatoes
2 small sweet potatoes, peeled and chopped
3 small potatoes, peeled and chopped
Put potatoes in medium pan with water. Bring to a boil; boil for 5 minutes. Drain potatoes. In a skillet, place oil, spices and potatoes. Cook on medium high heat until slightly browned.
*Note: Tonight I used dried minced onion, dried thyme, and a Thai basil mixture. Use whatever combinations of flavor you like. My all time favorite is simple rosemary in with the oil. Mmmmm!