My version was actually Green Eggs and Sausage, but that doesn’t have the same snazzy ring to it as Green Eggs and Ham! The only reason I even used sausage is because that is what I had on hand for this final attempt at making a quiche (more of a breakfast casserole) for The Gluten-Free Homemaker’s Quiche Challenge. I have made many a quiche these last few weeks, but they were not well received by my clan. I think I was getting a little too fancy for them. The Goat Cheese and Leek quiche I made, received the lowest fanfare (although I liked it!), so an idea came to me to revise the popular school snack my boys have made at their preschool each year during Dr. Seuss week. I wanted to make a naturally green egg dish to hopefully inspire their teachers that you can make better green eggs, without the synthetic food dye and some added nutrients!
*At the end of this post is a video clip of Dr. Rodney Ford talking about eczema and gluten sensitivity that you might be interested in watching.
I wish I had more pictures to share of the steps I went through, but Sam decided to play with my camera and accidentally erased everything, including all the photos of my first experiments with my new BFF, Ms. Vitamix! Yes, I have made a very large “Note to Self: Dump your camera after each photo session!”
Onward and upward as they say… I found this recipe and used it as my inspiration for this naturally gluten-free version of Green Eggs and Ham Sausage Quiche! I omitted the pie crust and went with a hash brown crust, simply because it was easier.
For the crust:
4 cups of Frozen Shredded Hash Browns, thawed
1 Tbs. Oil (I used Grapeseed Oil, but Olive, Canola, etc. would work fine)
Salt and Pepper, to taste
- Toss together the thawed hash browns, oil and seasonings.
- Press into a 9 x 13 pan.
For the filling:
8 oz. of fresh spinach (I believe I used more, quite possibly double this amount, but I forgot to to weigh it beforehand. The fresh spinach came in my CSA box, but it wasn’t labeled with the amount, so I just used it all!)
1 cup Smoked Ham (I used lowfat breakfast sausage)
1 1/2 cups Gruyere Cheese, shredded
10 Eggs (I used fresh, local free-range eggs that I get in my weekly CSA box, it may be in my head, but they taste so much better!)
2 2/3 cups of Milk (I used Skim)
1 cup Heavy Cream (I used Half and Half to lighten it up a bit)
Salt and Pepper to taste (the recipe I used for inspiration called for nutmeg too, but I tend save my nutmeg for pumpkin pie. Not very evolved of me, I know!)
To make the filling:
- Add fresh spinach (I did not blanch it, as called for in Nick’s recipe) and eggs to a blender or food processor (I used my Vitamix). Puree until smooth.
- Add milk and cream (or substitute) to the spinach/egg mixture and puree until combined.
- Season with salt and pepper, set aside.
To assemble the Quiche:
- In the shredded hash brown lined pan, sprinkle with ham (or sausage) and cheese.
- Pour the spinach/egg custard over the hash brown, ham and cheese layer.
- Bake at 325º F. for about 55 minutes, then check for doneness. A knife inserted in the middle should come out clean.
Note: Once the initial quiche was done, there was a Pronounced spinach flavor (remember, I didn’t measure how much spinach I used!). Once it was done baking, I had to add more cheese, salt and pepper, in order for it to be more palatable for my kiddos. All I had was sharp cheddar, but it did the trick!! I added about 1 1/2 cups more of shredded cheese (so much for lightening it up!).
The boys really liked it and they have been eating a square of it for breakfast each morning this week. It reheats very well in the microwave. I will definitely make this again, but I will just be sure to measure out the spinach next time.
Linda is doing a Gluten-Free Cake Challenge for this month and that is more up my alley! Be sure to check it out for what I am sure will be some very amazing recipes!
Speaking of gluten-free cakes, did you see Jeanne’s Tres Leche Cake over at Four Chickens? Yummy.
In the spirit of gluten-free awareness month, I want to share a video clip with you of Dr. Rodney Ford talking about eczema and gluten sensitivity. I posted a little bit about eczema and artificial colorings the other day on my “Funny Oranges” post. Ron Hoggan, Ed.D., co-author of Dangerous Grains: Why Gluten Cereal Grains May Be Hazardous To Your Health, left a very informative comment to that post last night (thank you, Ron!), that I encourage you to read. I have solely focused on reading about celiac disease over the past few years, but am starting to read more on the entire spectrum of gluten-sensitivity, and what I have been learning is mind boggling. For further reading, check out The Gluten Syndrome.net
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