I was inspired to do another Quiche recipe after reading Shirley's post at Gluten Free Easily - this is so worth checking out! And honestly, when it comes to Quiche, you don't need to twist my arm. We never, and I mean, never get tired of Quiche. In this house, if I make Quiche, everyone gets as excited about that as they do about homemade pizza. We love our Quiche. What I especially love, is coming up with different flavor combinations. The world is your oyster...so much to choose from. I have also discovered, my favorite quiche involves sausage - of any kind - Herb, Italian, Smoked - you name it and it will be delish.
Thanks Shirley, I loved your post!
This quiche did indeed have three cheeses...but also so much more! I really did not measure anything here - so go by texture and taste...pretty much no fail with quiche.
Use your favorite gluten free pie crust - my favorite comes from Bette Hagman you can order her book here - made with butter of course! or you could make a rice crust for this quiche that is lovely too.
1 onion, halved, then quartered then thinly sliced
1 diced Gluten Free sausage - we used Turkey Italian Sun Dried Tomato (this sausage was fairly large, so if yours are small use two)
One 398 ml. can of Artichoke hearts, drained, squeeze out excess, then chop roughly
1 tomato, halved, then quartered then sliced
1 rounded tsp. of fresh minced Rosemary
Salt and pepper to taste
3 - 4 large Organic eggs
1/4 - 1/2 cup of milk - I used Kefir milk, but regular milk or soy milk works well
2/3 cup grated Feta Cheese
1 1/2 cups Aged Cheddar Cheese
Roll out your favorite pie crust, then transfer to a deep dish pie plate. Poke with a fork throughout the pastry. Sprinkle a generous amount of Parmesan cheese throughout the pie crust, then set aside.
Heat up a frying pan on medium heat with a few drizzles of olive oil. Add in the sliced onions, sauteing occasionally until lightly caramelized, about 7-8 minutes. Move the onions to the outer edges of the pan and add in the diced sausage, sauteing about another 5 minutes.
Once cooked, set aside. Preheat the oven to 350 degrees.
Drain the Artichoke hearts, and squeeze out any excess liquid. Chop roughly. Slice the tomato, and grate the Feta and aged Cheddar cheese.
Sprinkle the pastry with the caramelized onions and sausage meat, distributing evenly. Then add in the chopped artichoke hearts and sliced tomatoes.
Bake at 350 degrees for 45 minutes. Allow 10 minutes to cool before slicing.