A gluten-free Mexican twist on a classic dish. A great way to use up fresh eggs too!
A few weeks back I let you in on our newfound obsession with quiche. So when we were invited to a flock dinner at our church and my fridge was filled to the brim with eggs again (thank you ducks!) a Mexican quiche seemed like a natural fit.
One of our good friends is currently eating a gluten-free diet and I knew she would be there so I wanted to make sure that she was able to get in on the action. Since pie crust was out as were flour tortillas (both of which would work great here) I went for the corn tortillas. I actually ended up loving it this way because the corn in the tortillas plays off the sweet fresh corn in the mixture so well.
Simply layer them in your pan and cover with a handful of cheese.
A simple substitution of oat flour for regular flour was all the other effort I had to go to in order to make it gluten free and I was thrilled to see how well my base recipe adapted to the new addition.
Note: Not all oats are 100% gluten-free because they are often contaminated with other grains processed in the same plant. If you can’t find certified oat flour look for certified gluten-free oats at your grocery store and blend them up in your blender to a fine flour. Also, some people with celiac disease are reactive to a portion of the oat grain as well so it is worth checking with them before you whip this one up. Read more here.
I used the blender this time to mix the batter up and then added the corn, salsa, and tomatoes to the blender cup before pouring into the pan.
So fast and simple to pop in the oven and I love the way the tortilla’s look like petals peeking out around the center!
I decided to go vegetarian with this one because I didn’t have any meat thawed but a shredded chicken, taco seasoned ground beef or sausage would also work lovely. I wasn’t sure of the heat factor that some of the guests could handle so I made it pretty mild but some fresh or canned jalapenos and green chilies would definitely be a nice addition to punch it up.
Serve with plenty of sour cream and cilantro with some beans and rice for a delicious hungry husband dinner or lighter with a nice side salad. This would also make a lovely breakfast or brunch for guests, especially when you have dozens of other things to worry about getting ready!
Gluten Free Mexican Quiche
- 7-8 corn tortillas
- 1/2 cup cheese
- 6 eggs
- 1 cup milk
- 1/2 cup half and half
- 1/2 tsp cumin
- dash of cayenne
- 2 tbsp oat flour
- 2 tsp baking soda
- 1/2-1 cup frozen or fresh corn
- 1/4 cup salsa
- 1/2 cup diced tomatoes drained
- Serve with:
- sour cream
- salsa/hot sauce
- 1. Preheat oven to 350-375 (see note at bottom)
2. Prepare quiche batter by pouring liquids, eggs, flour, baking soda, salt/pepper and spice together into a blender. Blend until combined.
3. Add salsa, tomatoes, and corn to blender cup but do not blend.
4. Line the pie pan with corn tortillas and top with cheese. Pour batter over filling and grate additional cheese on top if desired.
5. Bake at 350 for 50 min or 375 for 30-40 min.
6. Serve with salsa, sour cream and cilantro.