Recipe type: Gluten Free

Serves: 6

• 1½ c. Shredded Organic Cheddar Cheese (for crust)
• ½ c. Shredded Organic Cheddar Cheese (for filling)
• ¼ c. Fresh Grated Parmesan Cheese
• ¼ c. Diced Tomato
• ¼ c. Sour Cream
• 5 Eggs (2 Whole Eggs, 3 Egg Whites)
• â…“ c. Earth Balance Buttery Spread
• ¼ c. Water
• ¾ c. Instant Mashed Potato Flakes (for crust)
• ¼ c. Instant Mashed Potato Flakes (for filling)
• ¾ c. Gluten Free Brown Rice Flour
• 1 can chopped Green Chiles
• ¼ tsp. Sea Salt (for crust)
• ¾ tsp. Sea Salt (for filling)
• 1 tsp. Chives
• 9 in. Pie Pan

1. Preheat the oven to 350F degrees.
2. Combine the Earth Balance buttery spread, ¾ c. mashed potato flakes, gluten free flour, Parmesan cheese, ¼ tsp. sea salt and in a mixing bowl.
3. Mix with your hands until crumbly. Then, add ¼ c. water and press together with your hands until the dough holds together. Tip: if dough is still crumbly, add more water in ½ tsp. increments so you don’t add too much.
4. Roll all of the gluten free dough into a ball and place in the center of the pie pan. Start kneading the dough and pressing it all along the bottom and up the sides of the pie pan. It should cover the pan completely.
5. Take a fork and press all along the outer rim of the pie pan and aerate the bottom of the crust by lightly poking holes with the fork.
6. Pop in the oven and bake for 10 minutes. Take it out to add the quiche filling.
7. Measure the cheddar cheese separately (1½ c. & ½ c.) for the bottom and topping of the quiche.
8. Clean and dice a medium tomato and measure out ¼ c.
9. Crack 2 whole eggs into a bowl. Then crack 3 eggs but only drop the egg whites in the bowl. Beat the eggs together with a whisk and add the sour cream, ¾ tsp. sea salt and chives.
10. Now, let’s layer the quiche filling! First, sprinkle the 1½ c. shredded cheddar cheese and the ¼ c. potato flakes directly on the pie crust.
11. Next, spoon the tomatoes and then the green chiles. Top with the ½ c. cheese reserved for the topping.
12. Finally, pour the egg, sour cream and chive mixture over the top of the cheese.
13. Bake at 350F degrees for 25 to 30 minutes. Use a toothpick or fork to test if it is done by inserting in the middle and keep in the oven until the toothpick comes out clean.
14. Let it cool for 5 or 10 minutes before serving.