Christmas Morning Casserole

free of gluten, dairy/casein, and soy

created by Carrie Forbes @ Gingerlemongirl.com

 

Tangy white sauce for quiche:

1  1/2 cups hemp milk (or coconut milk or almond milk -- use what you like best! Coconut would be lovely here!)

2 tablespoons sweet rice flour

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon pepper

1 teaspoon Herbs De Provence (a blend of herbs including rosemary, marjarom, thyme, and savory, often used in dishes from southern France.)

1 tablespoon lemon juice

Quiche Ingredients:

5 eggs

1 lb. bacon, cooked and crumbled

5 green olives, finely chopped

½ cup chopped red peppers, or canned pimientos (drained)

½ cup green onions, sliced

Crust:

10 oz. frozen shredded gluten free hash browns, defrosted and drained of all water

1 egg

½ teaspoon salt

½ teaspoon pepper

Directions:

Preheat oven to 350 degrees.  In a large bowl mix together defrosted and drained shredded hash browns. Mix in egg, salt, and pepper. Press mixture into a crust in a greased 9” deep pie pan or an oven-safe casserole dish.  Place in heated oven for 10 minutes, remove and set aside.  In a small sauce pan whisk together hemp milk, sweet rice flour, olive oil, Herbs De Provence, salt, and pepper. Cook on medium heat whisking constantly until the sauce thickens. Once the sauce has thickened whisk in lemon juice and set aside to cool. Reserve ½ cup of white sauce for serving. Layer cooked crumbled bacon, chopped green olives, and red peppers  in the hashbrown crust. Beat eggs in a bowl. Slowly whisk in 1 cup of white sauce. Pour eggs/white sauce mixture over the vegetables and bacon in the hashbrown crust. Bake at 350 degrees for 1 hour or until quiche is set in the middle. A toothpick inserted in the middle should come out clean. Serve quiche in slices drizzled with warm white sauce.

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Do not republish without permission from Carrie Forbes @ gingerlemongirl@gmail.com