Flour Free/Gluten Free Quiche

Quiche is one of my favorite foods, even if it isn't low calorie the way I make it.  But it's a great way to use up chopped leftover meat and veggies or those eggs that are nearing the "best by" date.  Plus not only is it great out of the oven, a slice cold for breakfast or lunch is also great. and a very filling light meal. I've also made this with coconut alternatives to the dairy with decent success and substituted almond cheddar cheese (Lisanatti Foods in Oregon makes a good one that melts really well)

But what to do for a crust that's gluten-free if you are out of gluten-free flour

Try shredded hash brown potatoes.  The top is a wonderful little crunch and the bottom is softer but still holds together.

Crust

3 1/2 to 4 and 1/2 cups shredded hash browns thawed and blotted well with a paper towel to remove any moisture.  (My pie pan is fairly large so I used 4 and 1/2 cups)
1/2 stick butter, melted

Mix and pat into and up the sides of a pie pan.

Bake at 450 F. 22-25 minutes (edges should just begin to brown a little).

While that bakes mix:

10 slices cooked bacon, chopped
1/3 cup of chopped onion
(or substitute a cup of cooked leftover protein and veggies for the bacon and onions)
5 large or 4 Extra large eggs
1 cup cream
3/4 cup shredded cheddar cheese
1/8 teaspoon nutmeg
4 shakes of black pepper
2 shakes crushed red pepper
4 drops of hot sauce (I used Singing Smoke from

• Scoville Brothers Hot Sauces

I never liked hot sauce at all until I tried theirs, handcrafted in Indiana. Online ordering is easy, they have a ghost pepper one, but if you like mild the Singing Smoke and Cowboy Crooner are amazing in adding a little depth to all kind of savory recipes.

When the crust is done, fill with egg filling, and lower heat of the oven down to 325 F.  Cook for an additional 50-55 until center is set and crust is browned.  Let stand 3 minutes, then serve.