For this month’s edition of Adopt a gluten-free blogger I adopted Michelle, aka M-Elle, for her gluten free blog Cooking and Un-cooking. I’ve enjoyed M-Elle’s blog for some time now for her healthful recipes and innovative menus, as well as her interest in raw foods. The other day as I was reading her gluten-free menu of the week I happened to notice an intriguing recipe for a coconut milk based quiche. While the original recipe called for some cheese, Michelle suggested trying it without cheese. Since Baby Yum’s sensitive tummy has made it necessary for me to take a break from dairy (and soy, doh), I felt like she was speaking to me, and I just had to try the recipe with her suggested modification. It helped that I had some beautiful zucchini and heirloom tomatoes from the farmer’s market just begging to be used.
Because I am a lazy girl, I used a chebe mix for pastry instead of Michelle’s pastry recipe. To be honest, I intended to use a batch of homemade pastry dough in the refrigerator but found it had gotten rock hard and a bit… well, off, so I threw together Chebe out of self defense.
I filled the rustic Chebe crust with Michelle’s suggested alternate rows of zucchini and tomato rows for a colourful presentation, threw tons of fresh basil on top, and drenched the whole thing in the coconut milk egg sauce that I’d blended up.
The result? A fresh, summery, and fun quiche that took advantage of the harvest goodies so plentifully available this time of year.
Michelle has tons of lovely recipes at her blog. I’m currently eying the following:
Ginger Peanut Sauce Recipe, perfect with rice paper spring rolls.
Quinoa Black Bean salad in Zesty Dressing Recipe
and her plentiful collection of raw foods recipes,
including Ani Phyo’s recipe for Nori Rolls (printed with permission)