Thursday, May 07, 2009

Living a gluten free vegetarian life...Well, I call it living...Others don't.

I'm still sick, it's been two weeks. TWO WEEKS. So, I am sorry. I don't have the energy to be funny or cute or even angsty. What do I have if not The Angst, The Cutesy, or The Funsies? Mmmhmm, being allergic to life!

The thing about being allergic to gluten is that nothing ever tastes the same. You have just accept the fact that things will be different, not necessarily bad-different. But different.

Quiche is different, but better-different. The recipe:
The crust
2 cups of grated potato
1/2 a grated onion
1 egg

preheat oven to 400F or 205C
squeeze the juice out of the grated potato. Lightly grease a pie plate. Whisk the egg in a bowl, then add grated potato and onion mix together. Add a pinch of salt and a pinch of pepper. Mix mix mix mix. Dump the mixture into the pie plate and using a fork press the potato-stuff firmly around the pie plate so that it is even everywhere (along the bottom and sides). Pack it in there with the fork. Use your muscles. Stick it in the oven bake for 30 minutes or until golden brown.

The filling
1/3 lb of grated cheddar cheese (I prefer extra sharp Cabot)
about a cup of veggies of your choice
2-3 eggs
1 cup of milk

Alright so this is confession time, I really dislike eggs. I love quiche and hate eggs - I know, I know. I tend to use more veggies and only 2 eggs. So, for the quiche I made, I very lightly steamed a few little broccoli trees and then set them aside. Then I lightly browned a few slivers of onion and a few slivers of red capsicum in a bit of olive oil in a pan. Once browned, I added 1/2 a teaspoon of crushed garlic and a handful of spinach leaves. I cooked until the spinach leaves wilted then took it off the heat and set it aside.
Turn oven down to 375F (190C).
put a third of the cheese on the crust. Arrange your veggies on top of the cheese. Add another third of your cheese. Whisk together milk and eggs (whisk super well if you have finicky egg eaters - ahem, me). Pour the mixture over the veggies, you'll probably have too much liquid, don't over flow the pan! Add the rest of the cheese (and thinly sliced tomato on the top - if you feel like it). Put it in the oven and cook for 35-40 minutes (until lightly browned on top).

Let it cool before cutting into it or it'll be a bit runny.

I also tried gluten free crepes which turned out pretty well (I filled mine with leftover roasted pumpkin for my "dinner" and for "dessert" I filled some with baked apple and one with a berry and ricotta cheese mix).
whisk together 2 eggs, 1/2 cup of all purpose gluten free flour mix, and 3/4 cup of milk and make ya some crepes.

Now, let's clink our gluten free beers! Clinky Clinky.


  1. That quiche sounds amazing. I had a gluten free, egg free vegan quiche the other day. It was um not a quiche. I was a little confused as to why they didn't just call it a veggie pie. Quiche should have eggs.

  2. OMG, you eat broccoli? The horror!The only way I would ever eat broccoli is if all hope was lost, I was starving and just figured "what the hell" its time to see how the other side lives :-)

  3. Oh! are you gluten sensitive. I had a few friends in college with various degrees of gluten sensitivity. One could eat almost anything, while the other couldnt even touch wheat or he would be in pain for a week.

  4. ALSO BETTER! Gluten free brownies... well maybe not better, but just as tasty!!!

  5. The crust sounds great! We try to minimize dairy, but Middle Boy seems to be tolerating it okay.

    Love all the veggies!

    I hope you feel better soon. Darn.

  6. Megs - vegan/gluten free quiche? That's just weird. Why bother?

    Dutch donut girl - mmm broccoli, I don't eat eggplant but that's pretty much the only vegetable I don't consume. My diet is too restrictive as it is!

    Sara - I fall into the latter category. It's less than fun.

    Becky - Dude, those brownies are a slice of AWESOME.

    Chris - I've made the quiche with soy milk before and it worked pretty well. Gluten AND diary - that must be tough!

  7. The funny thing is I am neither vegan or gluten free. I just thought it sounded good because when I ordered it I didn't think it was vegan. I thought I ordered a gluten free roasted vegetable quiche which in my mind meant eggs. I was sadly mistaken but a little olive oil and some pesto salad dressing later it was pretty good.

  8. My mom is allergic to gluten. I grew up with her making all sorts of concoctions. Some of them were pretty damn good.

  9. Ms. Decoybetty

    Thank you for these easy to follow recipe's...Looking forward to trying them...will let you know how they turned out. (:-)

  10. Megs - Well, its good to hear you aren't scared of the gluten free world. Many are terrified!

    Twenty Four at Heart - Some are delicious! Gluten free brownies are some of the best I've ever had.

    Anonymous - Your welcome, please do let me know!

  11. Sounds great, except I'm not only allergic to gluten but to eggs, cheese, and milk, too. :)

    Not to mention a few thousand other things!

    But you're right. Things taste different -- not necessarily better, but I FEEL better, so that's something.

    (found you via bossy)