Gluten Free Wednesday -Vegetable Quiche

This is my first entry into the Gluten Free Wednesday theme.
My family and I are finding it easier and easier to do gluten-free. Although we are quite the bread loving family, it’s actually hasn’t been all that hard to change our eating habits.


So for this weeks entry, I’d like to share with you a recipe that I’ve share in the past. It’s an all time favorite here at our house and it goes along with the “Quiche” theme that the Gluten Free Homemaker has going on.
Enjoy..

Garden Vegetable Quiche

• 1 (9-inch) partially bakes pie shell  (You can use either a Gluten Free pie recipe – or do what we do – skip the pie crust part)
• 1 small carrot, grated
• 1 small carrot, grated
• 2 cups sliced zucchini
•  ¼ tsp salt
• 1 onion, chopped 
• 1 cup 1% fat cottage cheese
• 2 cloves garlic, minced
• 2 eggs
• 2 Tbsp. margarine 
• ¼ cup milk
• 1 medium tomato, chopped 
• dash of Worcestershire sauce
• 3 Tbsp. Parmesan cheese

Preheat oven to 375’F. Saute vegetables (except tomato) in margarine just until soft. Add tomato and heat through. Beat eggs and add remaining ingredients, except Parmesan cheese. Put vegetables in pie crust and cover with egg mixture. Bake until set and light brown at edges – about 25 to 35 minutes. Top with Parmesan cheese and let sit for a few minutes.
For Gluten Free - follow instructions above (minus the pie crust ), cooking everything in a cast iron or oven friendly skillet - cook and serve.