Okay, if you are an ardent quiche hater you might be thinking that over again.  This quiche recipe may change your mind. It is not heavy or goopy and the light cheesey taste will win you over.

I like to use fresh veggies in it and my favorite versions always have bacon. If you dislike any of my chosen veggies or the bacon; change them.  Cubed ham will work very well too or make it just vegetarian.  Quiche is a nice summer supper; you can make it the day before and re-warm the slice slightly before serving.  It goes well with a salad or some fruity yogurt or a cup of soup.

This recipe has a rather unusual and easy crust. If you prefer something else just sub in your favorite non-sweet crust.  I have made it with my basic gf brown rice flour mixture pie crust but this is so easy and a different taste you may find growing on you.  Very healthy too!

Angie’s Quiche

Crust

1 tbsp butter

¾ cup toasted buckwheat grouts

 

Filling

4-6 slices bacon cut in to ½ inch chunks

1 onion sliced into medium width rings

1 cup zucchini slices; I cut the rounds in half

1 small 4 oz can mushroom pieces, drained

1 ¼ cup 1 percent plain cottage cheese

1/3 cup whole milk or half and half

3 large eggs

¼ tsp dried thyme

½ cup 1/3 inch cubes of swiss, Monterey jack or mild cheddar cheese

A sprinkle of paprika

Directions:

Cook the bacon until it is very close to done.  I like to use a cast iron pan.  Stir the bits often so they don’t stick or burn.  Turn off and decant on to a paper towel, leaving the bacon grease in the pan as much as possible.  I turn the heat back on, med high and sauté the onions for at least 5 minutes, until they soften.  I steam the zucchini slices until almost soft 3-5 minutes. Drain the zucchini slices well.  Put the onion slices/pieces on a paper towel to drain.

Rub the butter around the entire bottom and sides of a 9 inch metal pie pan.  Gently tip in the grouts and roll the loose ones so they stick all over the buttered pan.  Let the excess ones cover the bottom with a thicker layer.  I don’t always use all ¾ cup; sometimes I use a tad less.

Put the cottage cheese, milk, thyme and eggs in the blender.  Blend 30 seconds until smooth.

Gently, layer the bacon in the grouted pan, then the mushrooms, onions and zuke.  Sprinkle with the cheese cubes.  Carefully pour in the blended filling and sprinkle with paprika. Sometimes I don’t use zuke (the winter time when it isn’t as tasty) and sometimes I skip the cheese topping.  Occasionally I used smoked paprika for my sprinkling.

Bake 35 min at 325 degrees; maybe 5 extra minutes if it seems really squishy. It shouldn’t be too firm.  As it bakes the buckwheat swells up and forms a crust.  Let stand a minimum of 30 minutes before slicing.  I definitely use a knife around the edge and a pie server for loosening the bottom crust.

It keeps several days in the fridge if any is left over!  Cover it tightly with plastic wrap.  You can swap out the ingredients as you wish and as to your fridge can provide for fillings.  Just the blender ingredients should stay the same although I have used different milks; please do not use skim milk though because it is too thin and your quiche will not be as yummy as whole milk or half and half can make it.

FYI: buckwheat is not wheat, it is a seed and is somewhat related to rhubarb.  It has no gluten.  Some of you people may be familiar with buckwheat pancakes.  I make buckwheat gnocchi pasta which is yummy.  It is a good ingredient to add to your grain arsenal.

Do try this when the heat cools off a bit.  It only bakes 35 minutes so the oven isn’t running all that long.  Enjoy!