Gluten-free RV Menu and How to make Natural Easter Eggs and Feta Spinach Quiche Recipe

Herbed red potato home fries in a yogurt honey-mustard sauce with Farmer’s market purple-greens with tahini and a fried egg.

fmcollardsI don’t know what your Easter plans are, but our Easter plans drastically expanded this week when we found (and bought) our very own gorgeous Gypsy RV Van. We had been considering renting a RV for the week, as we had a little unexpected free time, but it was so expensive we thought it might make more sense to look into used RVs instead. We didn’t really think we’d find anything- but we fell in love and somehow ended up driving her home. Oops! We’re planning on going on a week-long road trip and so our menu of the week is a bit simple, and all foods I can easily prepare in our new camper van! Making this menu was very helpful, as I’ll have to figure out how to stock our van, and now I at least know the foods to bring.

Have any of you had experience with gluten-free RV camping
? Please share any tips (and menu ideas!) in the comments!

Gluten-free RV Camping Menu
Pamela’s Mix pancakes, Eggs & fried potatoes, Bob’s Red Mill Hot Cereal or Arrowhead Mills grits, Fruit sweetened GF cornflake cereal OR GF rice chex

Egg Salad Sandwich, Almond Butter and Jelly Sandwich, leftovers

Monday: Italian
GF Pasta and Balsamic Eggplant pasta Sauce

Tuesday: Indian
Rice and Indian Packaged Meal

Wednesday: Mexican
Corn tortilla quesadillas and fresh salad

Thursday: Thai
Rice noodles with Peanut sauce and veggies

Friday: Comfort Foods
Corn Muffins and GF soup (Amy’s)

You can find more great menus over withOrg Junkie. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. This week, she is also hosting the gluten-free Menu Swap with a flax seed theme. I’ll be on the road, so I don’t know that I’ll have much of a chance to use flax seed, but my favorite way to use them is in baked goods. I also enjoy them in raw food recipes, so I might have some in a prepared GF raw snack bar.

This week I had to share some special Easter appropriate recipes with you. Around Easter time, eggs seem like a natural ingredient. Previously, I shared a recipe for Asparagus Cheddar Red-Pepper Quiche that I had made for a local Celiac Bay Area potluck. But, I had actually made two different quiche for that potluck, and my favorite was actually the one below with olives, sundried tomatoes, and feta cheese. As with the other one, you can use your favorite GF crust, whether it is Whole Foods GF bakehouse, GF Pantry pie crust mix, or Bette Hagman’s recipe for dream pastry.

Here are more gluten-free Easter egg recipes:
Pickled Eggs and Beets

Gluten-Free Sundried Tomato feta Spinach Quiche Recipe
Gluten Free Pie Crust*
2 tsp. olive oil
1 onion
1/2 jar artichoke hearts, chopped
1/4 cup (or less) sundried tomato, in oil and rinsed or dried and reconstituted in water for 30 minutes
2 tbsp. sliced olives (kalamata etc)
2 large handfuls of spinach
2-3 ounces feta
mozarella to taste

3/4 cup milk
4 eggs
fresh basil, julienned
herbs (dill, provincial etc)
salt to taste
freshly ground pepper

Sautee onion in olive oil. When it turns translucent, add other ingredients through the spinach. When spinach has wilted, put filling in pie crust, sprinkle with cheese.
Mix milk and eggs together, whisking and seasoning.

Bake 35 minutes or so at 375 or until quiche is firm and lightly brown on top.

*I used Gluten-Free Pantry pastry mix, but think I prefer Bette Hagman’s Dream Pastry Mix for handling OR, for an easy “cheating” move- use Whole Foods GF Bakehouse pre-made pie crust. Follow directions on pie crust recipe for crust and pre-baking.
Naturally Dyed Easter Egg
1 quart water +2 tbsp white vinegar

Color Elements:
Blue: Red Cabbage, 4 cups
Yellow: 3 tbsp turmeric

You Can also try the following color elements:
4 cups onion skins (12 onions)
4 cups chopped Beets
1 quart strong coffee, no water

To make each dye, bring water, vinegar, and color element to a boil, lower the heat, simmer 30 min and strain dye. You can boil eggs with dye or cold dip, for 5 seconds up to overnight, and dry on wire wrap. For Turmeric, you can just add the powder to hot water without boiling it.

Deep yellow- soak eggs in turmeric for a long time
Teal- Soak eggs in turmeric solution for 30 minutes and then cabbage soak for 5 seconds.
Bright Blue- Soak eggs in cabbage solution overnight (or just for a long time)

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12 Responses to “Gluten-free RV Menu and How to make Natural Easter Eggs and Feta Spinach Quiche Recipe”

  1. I have some eggs soaking in turmeric solution. Not sure I’m patient enough to wait for deep yellow. ;-)

  2. Patti, great! :) I want to see! ;)

  3. Posting a Twitpic for you now. I used 3 TBL of turmeric with a quart of warm water and vinegar. I think 2 TBL might be enough. I stirred and stirred and about a tablespoon settled on the bottom. I don’t remember how long I left them, maybe 30-40 minutes. Your blue eggs are so beautiful, next year…

  4. I have lived fulltime in an RV for 8 years, and we had a pop-up camper for several years before that. My recommendation for you is to spend the money to outfit the RV with dishes, pots and pans, utensils, etc; everything you would need for cooking and eating (as well as linens, towels and such). The more “ready to go” the camper is, them often you will want to use it. I had good pots and pans, dishes, and silverware in my pop-up.

    anything you can cook at home you will be able to cook in the RV with a little preparation.

    It did not take me long to “know” how much I can store in my camper refrigerator and pantry. I am able to buy groceries (except for a few fresh veggies, eggs, and milk) just once a month. We eat a very good variety on a gluten free diet, living in an RV.

    As soon as I get home from the grocery store, I divide meats into meal size portions and freeze in zip lock bags. I cut up celery so it fits in the crisper drawer, take lettuce apart and put in a large zip-lock with paper towels. Repackage berries and other small fruits and veggies so they fit better in the fridge.

    Got any questions, just e-mail me.

  5. Mmm, your quiche looks wonderful, and those eggs are beautiful!!

  6. Sea, the quiche sounds great. I have spinach and artichoke frittata on the menu which I often add basil to, but I haven’t tried sun dried tomatoes. Mmmm, love the eggs.

  7. What fun. Please post a photo of your Gypsy RV. As always, your menu and recipes look delicious.

  8. [...] of Book of Yum has a new camper and so she’s mobile! Obviously, she’s still got a great menu plan, and [...]

  9. My husband and I have talked about buying one for travel. It makes sense since you can take your kitchen with you! Congrats on your new purchase.


  10. I love the natural dye eggs. We didn’t make any eggs this year because I didn’t want more chemicals. Thanks for this. It’s never too late to dye eggs!

  11. Hello!

    As a fellow camper we have gotten a bit creative with gluten free food while camping, our favorite is a modification of a very simple recipe for over the cookfire that is gluten free just by the nature of what you put in.

    Its just plain old fun to do- I realize you are in a camper but its just fun.

    Take any combo of foods, we get inventive, (i.e. misc vegetables, potatoes, gluten-free hamburgers, so on, anything that can be grilled is a good rule of thumb or melted), add any of this : salt/pepper/butter or olive oil/any gf seasonings (hubbie likes cheese)- wrap it up in tin foil and put it on the grill or in the coals of your fire. Wait a bit – we pull it out and check it every 15-20 minutes- trick is cut all the pieces about the same size and thickness. Eat straight from the foil!

    Often times I prep it before we leave- cut up thin slices of potatoes and veggies put them in ziplock bags but since you’ll be in an RV you’ll be fine.

  12. [...] well I can’t talk of colored eggs without including a recipe for Naturally Dyed Easter Eggs, now can I? Seamaiden, of The Book of Yum blog, shared this recipe along with many other naturally [...]

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