Makes 1 10-inch quiche. Difficulty
1-1/2 cups broccoli florets 2 teaspoons olive oil 1/2 cup chopped onion 2 garlic cloves, minced 1 jalapeño pepper, seeded and minced 1/2 cup red bell pepper 1/2 cup frozen corn 1 teaspoon fresh oregano, chopped 1/2 teaspoon chili powder 1/2 teaspoon ground cumin Dash of hot red pepper flakes 4 eggs, lightly beaten 1-1/2 cups heavy cream 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3/4 cup sharp cheddar cheese, grated 2 teaspoons gf flour
Optional: Sour cream & gf Salsa
Bring a saucepan of salted water to a boil. Add the broccoli florets and cook until just tender. Immediately plunge into ice water. Let sit for 2 minutes. Drain on paper towels to remove any excess water.
Preheat the oven to 350°F. Butter a 10-inch glass pie pan or ceramic quiche pan.
In a large skillet, heat olive oil in a large skillet over medium heat. Add the onion, garlic and jalapeño pepper; sauté for 3 minutes or until tender. Add the red bell pepper, corn, oregano, chili powder, cumin and hot red pepper flakes. Sauté until vegetables are soft and liquid evaporates. Remove from the heat and let cool. Combine vegetables with broccoli.
In a large bowl, combine the eggs, cream, salt and freshly ground black pepper. In a separate bowl, toss the cheese with gf flour. Sprinkle the cheese mixture on the bottom of the prepared quiche or pie pan. Spoon the cooled vegetables into the pie pan and pour the egg mixture over the vegetables. Bake at 350°F for 45 minutes or until set. Let stand for 10 minutes before serving. Slice into wedges and serve with sour cream and gf salsa (optional).
We used The Gluten Free Pantry’s Country French Bread mix flour for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.