Potato-Crusted Quiche

I absolutely love quiche and haven't been able to have it since going gluten free, so when a friend of mine told me about this recipe, I knew I had to try it! It turned out absolutely perfect and tasted amazing! My parents both agreed that it tastes better than regular quiche!

Cook time: 1 hour 

Prep Time: 25 minutes

Ingredients:

4 medium potatoes peeled and sliced thin

3 tablespoons of olive oil

salt

pepper

2 cups half-and-half

oregano

3 eggs and 3 egg yolks

1 1/2 cups of cheese (I used mozzarella)

Broccoli and other fillers (optional)

Directions:

1. Preheat oven to 450F.

2. Toss the potato slices with olive oil, salt, pepper, and oregano and spread them out on a baking sheet. Bake for 8-10 minutes. 

3. Line a pie dish with the potato slices so that there are no gaps.

4. Whisk the eggs, half-and-half, salt, pepper, oregano, cheese, and optional fillers together.

5. Put the egg mixture in the pie dish and bake for 40-50 minutes of until it begins to brown on top.

6. Let cool for about 10 minutes before serving.

I found this recipe on foodnetwork.com and changed a few things according to what our family likes. :)

Rice Pasta with Sweet Potato Sauce

I've never really been a huge fan of sweet potatoes, but I saw this recipe on Pinterest and it looked so good that I just had to try it! And let me tell you, it was amazing! Even my Dad, who despises sweet potatoes, loved it! He has actually eaten the leftovers twice since I made it as well.

The recipe is really easy and only takes about 30 minutes. 

  

 Ingredients: 

2 small sweet potatoes 

2/3 cups milk (any type, I used skim)

1 box of your favorite rice pasta (or any other type of gluten free pasta)

2 tablespoons of pine nuts

1 teaspoon rubbed sage

1 tablespoon butter

1/2 teaspoon of minced garlic

1 teaspoon olive oil

salt and pepper to taste

1/2 cup of Parmesan or Romano cheese

oregano and cheese to put on top (optional)

Directions:

1. Poke a few holes in the sweet potatoes and then microwave them on a plate or in a bowl for 10-12 minutes on high. 

2. When the sweet potatoes are tender, remove the skin and put them in a bowl with the milk and mash the two together.

3.Cook the pasta according to the box directions; save 3/4 cup of the cooking water.

4. In a large skillet, saute pine nuts, sage, and garlic in butter and olive oil until the garlic is browned.

5. Add the sweet potato and milk mixture to the skillet along with the cooking water and salt and pepper. Stir until the sauce is all the same thickness.

6. Add the cooked pasta and the Parmesan/Romano to the skillet and mix it all up.

7. Sprinkle with a little cheese and oregano, if desired.

Makes about 5 servings; about 294 calories per serving.

Why am I starting this Blog?

I love food. Honestly, who doesn't? In Kindergarten, I was asked what my favorite food was and I responded, "Gorgonzola Rigatoni." That was when my parents knew that I would be an adventurous eater.

Not only do I love eating food, I also enjoy cooking and baking. It's actually a fun stress reliever for me! So when I found out that I was allergic to gluten, I thought that it would be really hard to continue my passion for cooking and baking because almost anything you bake has wheat in it and many things you cook have wheat in them as well. 

I'm not going to lie, it's been hard eating gluten free. I love a great chocolate chip cookie, real pasta, pizza, and many other things that can be hard to make gluten free. Instead of  accepting the fact that I will not be able to eat these things, I have decided to find ways that I can eat them as well as other "normal" things. So this blog will be a place where I can share great gluten free recipes that I come across with family, friends, and whoever else follows me! 

Enjoy!