“If you buy them, you’re carrying them.” This is what Peter said as I paid $4.00 for a large box of keys. I disregarded his comment, until I went to pick up the box. Oh. Well how could I resist?
I had no idea what I’d do with them, though. But that has never stopped me before bringing odd items into the studio with no plan.
Since my mom was diagnosed with Celiac’s Disease in 2000, I’ve culled a library of gluten free delicious recipes. I try to bring one to potlucks to give my GF peeps something good to eat. If you’re dairy free, you’re in luck. This quiche is free of gluten and dairy.(If you’re into the dairy, add a cup of shredded cheese and use milk or cream.)
3 cups shredded hash brown potatoes
1/4 cup olive oil
seasoning salt to taste
1/2 cup grilled onions
1/2 cup diced tomatoes
1 cup spinach
2 cups Almond or Soy Milk
salt and pepper to taste
Preheat oven to 425 degrees
Brush oil on cast iron pan. Press hash browns onto the bottom and sides of skillet. Bake in preheated oven for 20 minutes or until beginning to brown.
Saute onions, set aside. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread onions, tomatoes, and spinach on the bottom, then cover with egg mixture.
Reduce oven temperature to 350 degrees F
Bake in preheated oven for 40 to 50 minutes, or until filling is puffed and golden brown.