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Aunt Sheila's Quiche - Can Be Made Gluten Free

DISCLAIMER: This is not gluten free or egg free. This is my husband's aunt's recipe and is made for family for the holiday. I won't be eating it. However, after the holiday, I will post a gluten free, egg free quiche recipe.

FOR GLUTEN FREE PIE CRUST - follow directions for crust on my post Gluten Free Vegetarian Pot Pie.

Remove pie crusts from freezer just before you are ready to make the quiche. OR use your homemade gluten free pie crust. Start by placing a layer of pepperoni on the bottom of the crust. Top with cubed Swiss cheese. Add another layer of pepperoni and then cubed Swiss cheese.

Just for fun. Foods and Sites of Italy.

Crack 4 or 5 eggs into a large bowl. Add in heavy cream and a little salt - the pepperoni and cheese are salty so go light. Black pepper to taste if desired. Beat mixture until it turns a cream color and eggs are well blended.

Pour mixture into pie crust. Do not overfill as it will puff up when cooking. Place pie(s) onto a cookie sheet so if there is any spillage, it will be caught on the tray. Place into a preheated 350 degree oven and bake for 45 to 55 minutes.

Filling will puff, this is normal. Remove cooked quiche from oven and allow to cool completely if serving at a later date. As quiche is cooling it will deflate.


If serving immediately, allow to cool about 10 minutes, then serve.


If serving later, once quiche is completely cool, wrap with tinfoil and place in the refrigerator. Serve either room temperature or heat in oven about 5 to 10 minutes.


Ingredients:

Marie Callender's Deep Dish Pastry Pie Shells OR make your own gluten free pie crust by following directions on my post Gluten Free Vegetarian Pot Pie

Packaged sliced pepperoni - if going gluten free, read packaging to be sure there's no gluten or cross contamination

8 oz. block of swiss cheese - you won't use all of it in one pie - if going gluten free, read packaging to be sure there's no gluten or cross contamination

4 or 5 eggs

2 cups heavy cream

salt

black pepper if desired - I don't like it nor does my family so I never use it. People can add it later upon serving.


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