One of the things I used to love making is quiche. I was always trying new fillings and different cheeses. When I found out that crust was no longer allowed, I stopped altogether. It wasn’t until about a year after going GF that I realized I could make a quiche, just skip the crust.
I had always thought that it would not be as good, but to be quite honest, it’s even better. I would often take off most of the crust on quiche since I wasn’t a big fan anyway. Now, I don’t have that problem. Yes, I know that many people make their own GF crusts and they taste “almost” like the real thing.
My philosophy is simple…if it doesn’t take great, why eat it? I don’t eat mediocre bread just because it’s bread, or just an OK brownie since it’s GF and a brownie. If it doesn’t wow me, I don’t eat it. Why waste the calories and time?
So, on to the quiche. Or I guess it’s called a tart without the crust, yes? One of my favorites, and the favorite of my children and friends, is a roasted vegetable tart. You can roast the veggies the night before and just use the leftovers for the quiche, or roast them just before making it.
The roasting takes the most time… And I’ve also discovered after many tests that fontina cheese is one of the best for quiche, as well as a few dots of goat cheese for a little extra flavor.
Roasted Vegetable and Goat-cheese Tart
1.5 cups assorted roasted veggies (see below)
1/2 cup 1/2 and 1/2
1 tsp garlic powder
1 tsp dried parsley
1 tsp nutmeg
1 tsp salt
1/2 tsp pepper
2 Tbs balsamic vinegar
2 cloves of garlic, chopped
1 cup shredded fontina cheese
2 Tbs soft goat cheese
Preheat oven to 375 degrees.
In a bowl, add eggs and eggwhites. Beat for a moment, then add the next 6 ingredients. Beat well and set aside.
Spray a tart pan with nonstick spray.
Layer veggies on the bottom of the pan (see directions below). Then layer fontina over veggies. Dot the goat cheese around the top evenly.
Pour egg mixture over cheese and veggies. Bake for 45 minutes or until set.
Let sit for about 10 minutes to settle, then serve.
Preheat oven to 400 degrees
Slice any variety of vegetables into small, bite-sized pieces. I used a zucchini, 1/2 a red pepper, 1/2 a sweet onion, 5 mushrooms, 1/2 lb of beans (1/2 yellow, 1/2 green) and 1/2 a carrot. If you’re making roasted veggies the night before, just reserve about 1.5 cups before serving.
Place veggies in a large roasting pan, sprinkle with olive oil, about 2 cloves of chopped garlic, balsamic vinegar and salt and pepper to taste. Cover with foil and roast for 45 minutes.
Remove foil and roast another 45 minutes, stirring about halfway through. If you need to, depending on your oven, you can put the broiler on and brown them for a minute or two.
Set them aside to cool.