Gluten free foods have been such a craze here in California it’s also been more of a challenge when inviting friends as pasta and bread has been a huge part of my life. Today I am sharing a gluten free quiche recipe using yams as the crust, I know you will love this recipe!
I have a very good friend who is going through some tough health issues, she’s gluten free and vegetarian. Bringing food to help her during this time as been a little of a challenge, yet I’ve loved exploring and challenging myself.
As a group, we have all been bringing her soup so today I thought I’d try to make a gluten free quiche, just to change things up a little for her. I started with yams, thinking of using thinly sliced yams as the base of the quiche so I peeled the yams and then sliced them with my mandolin (I did not use a potato or sweet potato but if you prefer either one of those potatoes, feel free to use them)
here is how they look sliced, if you don’t own a mandolin, keep in mind to slice the yams as thin as you can
placed sliced yams in a casserole dish, this will become your crust
bake in your oven at 375 degrees for 10-12 minutes, the yams will shrivel up (I was not prepared for that)
saute the onions with the spinach
add cooked spinach and onions to the cooked yams
time to make your egg custard, eggs, milk, salt, pepper and garlic powder
top the the spinach/onions with the eggs
I added some roasted bell peppers and sprinkled some feta on top
bake until the egg cooks through, about 22-25 minutes
I loved this gluten free quiche…the yams made the dish sweet, with the eggs that were fluffy, the salt from the feta and the savory flavors from the spinach and onions…Delicious!!!! If you are looking for a recipe for something gluten free, this is a great option, it can be served as a main meal, served with soup or even for breakfast. Please let me know what you think?
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Thank you again ~ Patty Limatola-Tanenbaum