This week's recipe is super easy to make and I really enjoyed making it. We are not big quiche fans in our home. And, with two family members having gluten intolerances, we really can't have it. But, when I found a product by Gillian's, I had to try it! I was so excited we could have quiche again! YAY! This recipe uses Gillian's Wheat Free & Gluten Free Quiche & Pie Crust. I purchased from Whole Foods.
These are smaller pie crusts than if you made the quiche from scratch so this recipe will make TWO of their quiches. That's OK, the more the better. We used it for lunch the next day as well as dinner.
Why did I call it "Mexican"?
The pepper jack cheese and canned chilis added a distinct flavor of Mexican cuisine. It added spice to the quiche as well. If you like a little more heat, you can add some hot sauce to the top of it before you eat.
Note this is not a sponsored post! I just wanted to share this product with you.
What ingredients are in the Gluten-Free Mexican Ham and Cheese Quiche?
2 Gluten-Free pie crusts ( I used Gillian's Weet Free & Gluten Free Quiche & Pie Crust) They come in one package.
1 large onion small chopped
2 TBSP mild chopped chilis
2 TBSP butter unsalted
8 large eggs scrambled
2 cups of Pepper Jack Cheese Shredded
1 ham steak small chopped
1 1/2 cup of heavy cream
1 pinch of salt and pepper to taste
How to make this delicious Gluten-Free Mexican Ham and Cheese Quiche?
Preheat the oven to 400 degrees F.
Add the chopped onions to a skillet with 2 TBSP of butter and slowly cook on low heat until brown and caramelized. Stir a few times while it is cooking. Right before finishing, add 2 TBSP of mild chopped chilis from a can to heat through with the onions. Set aside to get to room temperature.
Slick the pepper jack cheese into blocks that fit in the food processor. In the Food processor, line up the blocks and turn on until they are completely shredded. You can also grate them with a handheld grater if you don't have a food processor.
Chop up the ham steak into small 1/4 inch cubes. You will only need one ham steak for two of these quiches.
Scramble the eggs and heavy cream in a large bowl using a whisk.
Now, add the onions and chilis to the egg mixture. It will feel thick as you stir. That's good.
Add the chopped ham and stir well. Then, add salt and pepper to taste.
Add the premade pie crusts (GF or regular) to a cookie sheet. This will keep the pans stable when moving them to the oven.
Using a ladle, scoop the filling into each of the pie pans evenly. By doing this, you will evenly distribute the chunks of the egg mixture. If you pour it in, you will notice that one will be more liquid than the other.
Cover loosely a sheet of foil on top of both pie pans. This will keep them from burning around the edges.
Bake for 45 minutes. Pull out and test it to make sure the toothpick comes out clean.
Then, let sit for at least 10 minutes before serving. You can make it in the morning and then refrigerate it for later.
Ingredients
- 2 Gluten-Free pie crusts ( I used Gillian's Wheat Free & Gluten Free Quiche & Pie Crust) They come in one package.
- 1 large onion small chopped
- 2 TBSP mild chopped chilis
- 2 TBSP butter unsalted
- 8 large eggs scrambled
- 2 cups of Pepper Jack Cheese Shredded
- 1 ham steak small chopped
- 1 1/2 cup of heavy cream
- 1 pinch of salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Add the chopped onions to a skillet with 2 TBSP of butter and slowly cook on low heat until brown and caramelized. Stir a few times while it is cooking. Right before finishing, add 2 TBSP of mild chopped chilis from a can to heat through with the onions. Set aside to get to room temperature.
- Slick the pepper jack cheese into blocks that fit in the food processor. In the Food processor, line up the blocks and turn on until they are completed shredded. You can also grate them with a handheld grater if you don't have a food processor.
- Chop up the ham steak into small 1/4 inch cubes. You will only need one ham steak for two of these quiches.
- Scramble the eggs and heavy cream in a large bowl using a whisk.
- Now, add the onions and chilis to the egg mixture. It will feel thick as you stir. That's good.
- Add the chopped ham and stir well. Then, add salt and pepper to taste.
- Add the premade pie crusts (GF or regular) to a cookie sheet. This will keep the pans stable when moving them to the oven.
- Using a ladle, scoop the filling into each of the pie pans evenly. By doing this, you will evenly distribute the chunks of the egg mixture. If you pour it in, you will notice that one will be more liquid than the other.
- Cover loosely a sheet of foil on top of both pie pans. This will keep them from burning around the edges.
- Bake for 45 minutes. Pull out and test it to make sure the toothpick comes out clean.
- Then, let sit for at least 10 minutes before serving. You can make it in the morning and then refrigerate it for later.
Notes
This recipe uses Gillian's Wheat Free & Gluten Free Quiche & Pie Crust I purchased from Whole Foods.
NOTE: The nutritional details were not displayed properly in this recipe. Sorry for the inconvenience.
And, here's the finished product! What do you think? Would you make it if you could find the product? I found that the filling will make one larger homemade tart if you want to make your own crust. Feel free to visit our other Gluten Free recipes on our blog.
The size of the ham, cheese, and onion made a difference when cutting into the quiche. It was easier to slice and remove the pieces and made for a more attractive display.
If you try this recipe, please return and rate the recipe above and leave a comment with any questions. I would love to hear from you. Happy cooking! I hope everyone enjoys this recipe.
