Healthy Biking Breakfasts | Gluten Free Quiche
Having a chronic illness often means having to choose between daily tasks, and often times, making meals falls on the wayside for me despite the importance of eating well. So while the chef in our house usually does most of the food prep, I occasionally lend a hand.
Though Trevor is a trained patisserie chef, he hasn’t quite mastered gluten free baking and so, I've spent the last few years working through his recipes and making them a safe for us to eat. While I’ve paid extra attention to the desserts category for obvious reasons, I’ve recently mastered gluten free quiche.
It’s common knowledge that breakfast is one of the easiest meals to skip, and yet it’s also one of the most important with benefits ranging from a healthier heart to a better mood. So, approaching our recent trip to Nantucket, the Schwinn team reached out to ask if we had any healthy pre-biking breakfast options to share with the #SchwinnSummerHouse. And since I can't do long bike rides like many of the other ambassadors, I volunteered a morning to prep breakfast for them instead.
While quiche requires some prep work, it’s a relatively easy meal to make (unlike flipping omelettes) and can either feed a large number of people all at once (if you’re biking with your #SchwinnAmbassador friends) or provide ready-to-heat breakfasts for several days.
If you aren’t familiar with quiche, I will save you the step of googling it. Quiche is a savory pie filled with eggs, that can be eaten for breakfast or even as lunch or dinner with a side salad. One of the best parts of quiche is that the flavor options are limitless - sausage and peppers, spinach and mushroom, or a classic like Quiche Lorraine with bacon, swiss, and onion.
While the recipe below covers a gluten free option, the crust recipe can also be made with regular all-purpose flour or you can substitute pre-made pie crust to cut the prep time, as well.
For the Crust
- 1 1/2 cups of gluten free all purpose flour or 1:1 gluten free flour (we love Bob's Red Mill!)
- 1/2 tsp salt
- 1/2 cup salted butter
- 6 tbsp of cold milk
For the Filling
- 1/2 lb of loose sausage
- 1 bell pepper or several small sweet peppers, chopped
- 1/2 white onion, chopped
- 2 tbsp butter
- 1 cup of shredded cheddar cheese
- 9 eggs
- 1 pint of heavy cream or half and half
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp thyme
- Preheat the oven to 425 degrees
- Combine dry ingredients
- Cut butter into small squares.
- Using your fingers, or a pastry blender, combine the butter and flour.
- Continue mixing by hand while adding the cold milk, one tablespoon at a time.
- Wrap the ball of dough in plastic wrap and place in the fridge while you prep the filling.
- Cook peppers and onions in butter until soft. Add salt and pepper to taste.
- Add loose sausage and cook until finished.
- Remove from heat and allow to cool.
- In a medium bowl, whisk eggs, salt and pepper, and heavy cream until uniform.
- Grease a 9 inch pie pan
- Place the chilled ball of pie dough in the center and push the crust into the bottom and sides of the pan, until a uniform thickness. Pinch the top edges of the crust.
- Cover the base of the pie with shredded cheddar cheese. This will help the gluten free crust to stay together.
- Add the meat and vegetables to the base of the pie.
- Pour egg and cream mixture over top.
- Sprinkle thyme and additional cheddar cheese over the top of the pie.
- Bake for 40-50 minutes or until a toothpick inserted in the center of the pie comes out clean.
- Let stand for 10 minutes before serving.
So tell me, what are your favorite things to add to quiche? Do you have any other favorite breakfasts to make ahead of time?