WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, July 19, 2012

Safe Quiche



During Project Elimination it has been a time of exploration for everyone. Some of us trying new foods, some eating less food, some eating more.


One of the most difficult things is finding a recipe that suits all of our special diets. Or at least close. Or having to substitute for various ingredients, and I have had all sorts of things go very wrong by eliminating gluten,corn,dairy in a recipe and trying to substitute safe ingredients. Some serious mistakes that I have not done since my teens when I really started cooking! :-)

Last night we found a Winner! Derek would have been better with less flour, Abby with less onion, me with fewer calories, but the compromise was just fine for everyone. I did make a few separate for Derek where I added some crumbled turkey sausage.

This was a weight watchers recipe I found on Pinterest.

Mini Zucchini Quiche


Prep time: 25 min
Cook time: 20 min

Ingredients:

coconut oil to grease muffin tins(originally called for cooking spray could use paper liners if you tolerate them)

2 small uncooked zucchini, finely chopped (I finely chopped in the Ninja)

1 large onion(s), finely chopped and sauteed.(recipe called for uncooked)

1/2 cup finely grated carrot( raw or saute with onions to soften)

3/4 c to 1 cup cooked millet or rice(recipe originally called for 1 cup parmesan)

6 large egg(s) (I used 5 and 1 egg white with success,might try 4 and 2 whites next)

1/2 cup(s) gluten-free flour (originally called for all purpose)

1/4 cup(s) basil, fresh, finely chopped

2-3 Tbsps coconut oil, (in liquid form) (originally called for olive oil)

2 tsp baking powder (homemade to avoid corn)

1 tsp sugar

1 tsp pink himalayan salt

1/2 tsp black pepper

Instructions:

Preheat oven to 375°F. Coat two 12 nonstick muffin pans with coconut oil( or paper if not an allergen issue)(makes 18-24 depending on how many add in's you use)

Combine all ingredients in a large bowl; spoon egg mixture into each prepared hole about 3/4 of the way full.

Bake until bottoms are golden brown and quiche muffins are cooked through, about 20 minutes. Remove pan(s) from oven and let quiche cool for a few minutes in pan(s); remove quiche to a wire rack to cool more (and repeat with remaining ingredients if necessary).

This recipe claims that they freeze and reheat well- I threw 6 in the freezer last night for Derek to grab on his way to work in the morning. We will see how well they reheat.

0 comments:

Post a Comment

 
Copyright 2009 Abby Mito. Powered by film izle film izle favoriblog blogger themes izle harbilog jigolo