A wonderful, upscale, yet relatively simple gluten free brunch dish.
Bonus: No worries about the labor and sometimes immense effort of making a gluten free pie crust; for a BIG time (and calorie) saver, use a GF Sonoma Artesian Wrap from La Tortilla Factory as your crust. http://latortillafactory.com/products-10.aspx
Bonus: No worries about the labor and sometimes immense effort of making a gluten free pie crust; for a BIG time (and calorie) saver, use a GF Sonoma Artesian Wrap from La Tortilla Factory as your crust. http://latortillafactory.com/products-10.aspx
1 Sonoma Wrap*
1 T. olive oil
2 eggs, beaten
3 ounce package low fat cream cheese
3 ounce package low fat cream cheese
¾ cup Mozzarella, grated
1 cup ricotta cheese
¼ cup Parmesan, grated
½ t. garlic powder
1 t. dried thyme or 1 T. fresh thyme
Freshly grated black pepper
3/4 cup Canadian bacon or ham, chopped
¼ cup sweet onion, chopped
½ of a14 ounce can of artichoke hearts, drained and chopped (optional)
2 T. chopped roasted red peppers (or pimentos) drained
1-2 cups fresh spinach, loosely packed and chopped
Topping:
2 T. Parmesan, grated
1/2 cup Mozzarella or cheddar, grated
¼ cup GF bread, cracker, or tortilla chips crumbs
Garnish with diced sun-dried tomatoes and creme fraiche, optional
Garnish with diced sun-dried tomatoes and creme fraiche, optional
Follow package directions for Sonoma Wrap, microwaving 30 seconds on each side. Brush olive oil on both sides of the wrap and place it into an 8-9 inch pie plate with excess wrap going up the sides of the pie in a crust-like manner. (An 8 inch pie pan is best and provides the most “crust” coverage.)
In a large bowl, mix next 12 ingredients, (through the spinach). Pour this mixture into the “pie shell”. Bake at 375˚F for 30 minutes.
Remove from oven and top with the 2 T. Parmesan, the Mozzarella or cheddar, and the ¼ cup of crumbs. Bake an additional 15 minutes or until set.
Let stand for 30 minutes before cutting and garnish, if desired. Carefully cut pie with very sharp knife so that the pie is cut nicely all the way through the “crust” and forming neat wedges.
Let stand for 30 minutes before cutting and garnish, if desired. Carefully cut pie with very sharp knife so that the pie is cut nicely all the way through the “crust” and forming neat wedges.
Warm pie again to serve or serve at room temperature.
Serve with fresh fruit and mimosas!
Makes: Eight slices.
Notes: Another crust option is using grated GF hash browns OR grating a fresh potato and pressing into the bottom of the pie pan to create a crust.
For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:
http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-
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