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:
- Ricki of Diet, Dessert, and Dogs: A Healthier Gluten Free Holiday
- Shirley of gluten free - easily: Gluten Free Thanksgiving Favorites
- Alta of Tasty Eats at Home: Gifts of Good Taste
- Diane of The W.H.O.L.E. Gang: Christmas & Hanukkah Side Dish Favorites
- Next Thursday (12/16/2010), Amy of Simply Sugar & Gluten Free will host the last week of the series which will focus on Gluten Free Holiday Desserts!
Congratulations to last week's winners chosen by Random.org:
Winner of Gluten Free Girl & the Chef:
Marisa H.
Jeannie
Winners of Ricki Heller's 3 E-Books: Sweet Freedom, Desserts without Compromise, and Anti-Candida Feast:
Youthful One & Mary K.
Winner of a copy of Ricki Heller's book: Sweet Freedom:
Susan M.
Winners have been contacted via email.
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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| Some of my favorite gluten free breakfasts: Popovers, French Toast Casserole, Vegan Dark Chocolate Muffins |
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.
This contest is now over! Thank you for participating!
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| 4 copies of Elana Amsterdam's "The Gluten Free Almond Flour Cookbook." 3 "Elana's Pantry" totebags Elana is the author of two cookbooks & the popular gluten free blog, "Elana's Pantry." |
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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."
 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: Winners of the Gluten Free Almond Flour Cookbook by Elana Amsterdam (Elana’s Pantry): 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 Winners of Cooking for Isaiah by Silvana Nardone (Dish Towel Diaries): Noelle from An Opera Singer in the Kitchen and Diane Bramos Winners of The Gluten-Free Diner by Diane Eblin (The W.H.O.L.E. Gang): Kelly Cooper, Cherylene, and Colleen M. Thank you for entering!! Happy Holidays!! |
