Saturday, September 28, 2013

Hash Brown Quiche, Gluten-Free

Make a skillet of hash browns by mincing an onion and sauteeing it in a drizzle of canola oil. When it's translucent, add in grated potatoes (about 4 medium) you've prepped yourself or pulled out of the freezer. Shake on salt and pepper and cook, covered, until they're slightly browned and seem ready.

Meanwhile, whisk together a can of evaporated milk with 3 eggs, 1/2 t. gluten-free tamari sauce, and 1/2 t. dry mustard

Form the potatoes into a crust by pressing them around the side of your skillet (oh, make that an oven-safe skillet!), and pour in the filling you just stirred up. Top with 1 c. grated sharp cheese, and anything else that seems good--crumbled bacon, chopped parsley, paprika, etc.

Bake in 350 oven for 35-40 minutes.

Mostly from the Dairy Hollow House Cookbook.


Tracy said...

I love hearing about your special-diet experiences. They give me ideas for my own limitations.

Beverly said...

Look at you, going to gf town. How inspiring! Crescent Dragonwagon is one cookbook author (and person) I wouldn't want to go through life without. I'm enriched by your blog, Anna.

Farrah said...

That looks scrumptious and frugal. I must give this a try! Thank you for sharing.

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