Bacon Cheddar Quiche with Hash Brown Crust #glutenfree

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(Note 3/14/2014: Eventually I stopped eating cheese and butter because of the casein – so this is an early recipe that does contain casein and dairy but is still gluten-free.)

This may look like an ordinary old quiche (hooray!)… but I’ve used ingredients to make it gluten-free and partly dairy-free.  Weird, huh!? I know. But real cheese and real butter don’t really bother my sensitive system; heavy cream and cow’s milk do… so I used high fat coconut milk and almond milk instead. It worked and the texture was great and the flavors were awesome!

One of our goals is to cook “clean” food that doesn’t contain any preservatives, additives, hormones, etc. We use minimally processed Applewood smoked bacon that doesn’t contain hormones, antibiotics, nitrites or nitrates. The cheese is 100% natural Tillamook medium cheddar. Antibiotic and hormone free eggs (I don’t have my own chickens… yet). Organic unsalted butter. Non-dairy milk.

The only bad thing is that I haven’t been able to find high fat coconut milk that comes in an aseptic container in order to avoid BPA that lingers in cans. A work in progress (eventually I learned to make it from scratch with water and coconut flakes).

Bacon Cheddar Quiche with Hash Brown Crust

3 cups frozen hash browns, thawed
4 tbsp unsalted butter, melted
3/4 cup high-fat coconut milk
3/4 cup unsweetened almond milk
1 cup cheddar cheese, shredded
8 strips bacon, cooked and crumbled
4 eggs, lightly beaten
1/4 tsp dried thyme
1/8 tsp pepper

Preheat the oven to 450 degrees F.

Pat dry the potatoes with a paper towel or kitchen towel to remove any excess moisture.  Mix the potatoes and melted butter together and press into a pie dish to form a crust.  Cook in the oven for 35-40 minutes and the center starts to brown.   When the crust is ready, pull it from the oven and reduce the temperature to 375 degrees.

Meanwhile,  mix together the eggs, coconut milk, almond milk, thyme and pepper.  Add the grated cheese and most of the bacon just before pouring the mixture into the crust.  Make sure everything is evenly distributed.  Throw the rest of the bacon on top.  Cook for 30-35 minutes.  Then turn the temperature of the oven up to 400 degrees to cook for 10 more minutes.  Let the quiche rest for a few minutes before serving.  Hope you enjoy this weird but yummy quiche!  🙂

The original recipe came from About.com Southern Food.

Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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