Welcome to the 5th installment of Simply Sugar & Gluten Free's "
A Gluten Free Holiday." This week we are focusing on gluten free recipes for breakfast & brunch!
The previous posts in "A Gluten Free Holiday" include:
Congratulations to last week's winners chosen by Random.org:
Marisa H.
Jeannie
Youthful One & Mary K.
Susan M.
Winners have been contacted via email.
I'm honored to host this week! Breakfast is my favorite meal of the day and eggs are my very favorite food!
Every Christmas one of the most enjoyable parts of the day for me is preparing a special breakfast for my husband! He loves omelets, pancakes, waffles, and strangely enough -- quiche! When we were first married, the only way I could convince my husband to eat spinach when it was in a quiche! Now, 6 years later, he'll eat raw spinach in salads! We've come a long way!
Today's recipe looks hard, but it's so simple to prepare and the dairy-free tangy white sauce is absolutely delicious drizzled beautifully over a slice of bacon quiche! The white sauce could also double as a mock hollandaise sauce for eggs benedict. This recipe can be prepared the night before and baked on Christmas morning for a stress free, enjoyable holiday breakfast!
Christmas Morning Bacon Quiche
free of gluten, dairy/casein, and soy
created by Carrie Forbes @ Gingerlemongirl.com
printer-friendly recipe
Tangy white sauce for quiche:
1 1/2 cups hemp milk
2 tablespoons sweet rice flour
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
1 teaspoon Herbs De Provence
1 tablespoon lemon juice
Quiche Ingredients:
5 eggs
1 lb. bacon, cooked and crumbled
5 green olives, finely chopped
½ cup chopped red peppers, or canned pimientos (drained)
½ cup green onions, sliced
Crust:
10 oz. frozen shredded gluten free hash browns, defrosted and drained of all water
1 egg
½ teaspoon salt
½ teaspoon pepper
Directions:
Preheat oven to 350 degrees. In a large bowl mix together defrosted and drained shredded hash browns. Mix in egg, salt, and pepper. Press mixture into a crust in a greased 9” deep pie pan or an oven-safe casserole dish. Place in heated oven for 10 minutes, remove and set aside. In a small sauce pan whisk together hemp milk, sweet rice flour, olive oil, Herbs De Provence, salt, and pepper. Cook on medium heat whisking constantly until the sauce thickens. Once the sauce has thickened whisk in lemon juice and set aside to cool. Reserve ½ cup of white sauce for serving. Layer cooked crumbled bacon, chopped green olives, and red peppers in the hashbrown crust. Beat eggs in a bowl. Slowly whisk in 1 cup of white sauce. Pour eggs/white sauce mixture over the vegetables and bacon in the hashbrown crust. Bake at 350 degrees for 1 hour or until quiche is set in the middle. A toothpick inserted in the middle should come out clean. Serve quiche in slices drizzled with warm white sauce.
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Now it's time for YOUR recipes! Please share your favorite gluten free Breakfast & Brunch recipes by using the link at the bottom of this post.
THE GIVEAWAYS THIS WEEK are:
This contest is now over! Thank you for participating!
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3 copies of Diane Eblin's NEW E-Cookbook: The Gluten-Free Diner!
Diane is also the author of the popular gluten free blog, "The WHOLE Gang."
3 autographed copies of Lori Karavolis' self-published cookbook "Gluten Free Breakfast & Brunch."
Lori is a former gluten free bakery owner who has written 4 gluten free cookbooks all of which are available at her website: LoriBakes.com.
Many thanks to the authors of these cookbooks for donating copies of their work!
The winners of this contest are:
Johanna B., Megan Hassen, Neva H., and Elaina Thiemann
Winners of the Elana’s Pantry Tote Bag: Brooke from B & The Boy, Spryte from Learning Something Everyday, and Julie Reuter
Noelle from An Opera Singer in the Kitchen and Diane Bramos
Kelly Cooper, Cherylene, and Colleen M.
Thank you for entering!! Happy Holidays!!
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