Brunch – Page 3 – My Gluten Free Cucina

Gluten Free Pumpkin Applesauce Muffins

Are you team pumpkin or team apple? With these Pumpkin Applesauce Muffins, there’s no need to take sides! You get the best of both fall flavors in every bite!

Think all gluten free baked goods are dry and crumbly? Wait until you bite into one of these muffins, they are super moist and delicious. What’s more, no one will guess that they are gluten free!

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Ingredients:

Dry ingredients

285 g. (~2-1/3 cups) gluten free flour (I use and recommend Better Batter Original)
1-1/2 tsp. baking soda
1-1/2 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. cloves
3/4 tsp. nutmeg
3/4 tsp. salt

Wet ingredients

300 g. (~1-1/4 cups) pumpkin puree
225 g. (~1 cup) unsweetened applesauce
170 g. (~1 cup) dark brown sugar
100 g. (~1/2 cup) canola oil
1 large egg
1-1/2 tsp. vanilla extract

Get 30% off full price at Better Batter with code MGFC30

Preparation:

Whisk the dry ingredients together in one bowl. In another bowl, whisk together all the wet ingredients.

Stir the dry ingredients into the wet, until all of the flour is moistened. Cover and let the batter rest for 20 minutes while you preheat the oven to 350º.

Mist the muffin tin with cooking spray and spoon the batter into the 12 cups.

Use a small spatula to smooth out the tops, this will give the muffins a nice dome.

Bake for 30 minutes. Test with a toothpick, it should come out dry.

Cool in the pan for 15 minutes then place on a rack until completely cooled before storing, about 2 hours.

Muffins will keep at room temperature for a day or two. Reheat them in the microwave for 30 seconds. I like to wrap leftovers individually and freeze them for a quick breakfast or snack.

Notes ♪♫ Don’t skip the 20-minute resting time. This important step allows the flour to hydrate so that there will be no gritty texture in the finished muffin. This is a great tip for gluten free baking in general, and will give better results for your breads, muffins and cakes.

Gluten Free Pumpkin Vanilla Waffles

Today there are so many gluten-free pancake mixes out there, and it’s a treat to make a quick batch of pancakes or waffles, without the gluten! I’m always trying to be creative and will often use a pancake mix as a base to which I can add layers of flavor and texture! This fall inspired waffle has almond flour and flax for protein and fiber, coconut flour for sweetness, as well as pumpkin, banana and yogurt for moisture. The waffles are dense and hearty, a filling breakfast. One is enough for me, so I make a batch of 8 and freeze the leftovers. So easy to pop into the toaster for a quick breakfast!

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While we all have our favorite brands, I love the Pancake Mix from Better Batter. Try it and use my Promo Code MGFC30 for 30% off your non-sale purchase!

Ingredients:

Dry ingredients:

1-1/2 cups (8 oz.) gluten free pancake mix (I used Better Batter)
1/4 cup flaxseed meal
1/4 cup almond flour
1/4 cup coconut flour
1/4 cup tapioca flour/starch
1/4 tsp. nutmeg
1/8 tsp. cardamom
1/2 tsp. baking powder
1 packet of stevia

Wet ingredients:

1/2 ripe banana, mashed
2 tbsp. canola oil
1 egg
5 oz. vanilla Greek yogurt
3/4 cup pumpkin puree
1 tsp. vanilla extract
1-3/4 cups 1% milk
cooking spray

Preparation:

Whisk together the dry ingredients in one bowl, and the wet ingredients in another. Combine the wet and dry ingredients and stir together with a batter whisk until completely moistened. At first it may appear that the batter is too thin, but it will thicken as the flax absorbs the liquid. Let the batter rest 10 minutes while you preheat the waffle iron to 350º.

The recipe makes 8 waffles. If you want to be very particular, you can weigh the batter and divide it in half so your waffles will all be uniform in size. Coat the waffle iron with cooking spray and spread the batter evenly, using a spatula to get into the corners. Close lid and cook for 6 minutes.

Remove the waffles and repeat with the remaining batter. You can enjoy them immediately or cool on a rack to refrigerate or freeze for later.

My favorite way to serve waffles is topped with candied walnuts, just a drizzle of maple syrup and a side of fresh fruit!

Notes ♪♫ Whether you are making pancakes or waffles, remember that gluten free batter takes longer to cook! For this recipe, the batter is extra dense, so I recommend a full 6 minutes per batch at 350º for a soft waffle, longer for crispy. You can reheat them in the microwave if you like them soft or use the toaster to crisp them up. I like to reheat mine in my air fryer, for 4 minutes at 400º.

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Gluten Free Applesauce Pancakes

Like many of my “use it up” recipes, this one came about when I had a jar of applesauce in the fridge that I didn’t want to go to waste. So, this is what I made one morning, and I enjoyed the pancakes so much that they now have a permanent place my breakfast rotation. Even the gluten eaters will gobble these pancakes up!

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Using a gluten free pancake mix makes this recipe a snap and no oddball ingredients to purchase! I love Better Batter Pancake Mix, and you will too. It’s a great value and a mix you will use all the time.

Remember, when you shop on the Better Batter website, use my code MGFC30 to get 30% off any non-sale item!

Ingredients:

150 g. Better Batter Pancake Mix
1 tsp. cinnamon
1 large egg
1 tbsp. canola oil
3/4 cup unsweetened applesauce
1 tbsp. brown sugar (or sugar substitute)
2/3 cup milk (I used 2%)
butter for the griddle

Preparation:

Whisk together the pancake mix and cinnamon. In another bowl, beat the egg, oil, applesauce, sugar and milk. Combine the wet and dry ingredients with a batter whisk. Let batter rest for 5 minutes while you preheat the griddle on medium low.

Coat the griddle with butter and spoon the batter in circles, about 1/3 cup each. Cook for 4-5 minutes per side. They are ready to turn when the tops begin to bubble. Continue with the rest of the batter, adding more butter to the griddle each time.

Remember, gluten free pancakes take longer to cook! You can poke the center with a toothpick to be sure they are cooked through.

Transfer the cooked pancakes to a cooling rack (or right onto your plate!). I usually make enough to freeze so they will get individually wrapped in plastic wrap and stored in freezer safe bags.

You can reheat them on the griddle, microwave or toaster.

I served them with a side of sautéed apples, a sprinkle of nuts and real maple syrup.

Notes ♪♫ It’s apple season and this recipe is a great way to start things off! Check out all my apple recipes here —-> Best Gluten Free Apple Recipes!

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Gluten Free Apple Walnut Muffins

Here is another delicious gluten free muffin that you can enjoy for breakfast and snacks! This muffin has crisp bites of apple and toasted walnut baked into a lightly spiced batter. The recipe was one of my first posts, when I started this blog in 2018. Along the way, it has been updated. No, I did not change the recipe, it’s a keeper. My photography though, has improved vastly over the years (or is it the camera?). You be the judge.

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dry Ingredients:

210 g. (1-3/4 cups) Better Batter Original all-purpose flour (see notes)
25 g. (1/4 cup) almond flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 tsp. apple pie spice (see notes)
25 g. (1/4 cup) walnuts, chopped and toasted

Wet Ingredients:

1 apple, cut into small dice (about 1 cup)
2 large eggs
63 g. (1/3 cup) granulated sugar or Truvia
52 g. (1/3 cup) brown sugar or Truvia
3 tbsp. canola oil
3/4 cup + 2 tbsp. milk (I used 2%)
1 tsp. lemon juice
cooking spray
1 tbsp. butter, for brushing

When you shop Better Batter, use my Promo Code MGFC30 at checkout to receive 30% off any non-sale item!

Preparation:

Mince the walnuts in an electric chopper, about 3 pulses, then lightly toast them in a dry skillet for 3-4 minutes. Set aside to cool.

Whisk together the dry ingredients.

Chop the apple in an electric chopper (I used Honey Crisp, my favorite), then combine it with the remaining wet ingredients, through lemon juice in a separate bowl.

Stir the wet ingredients into the dry, just until moistened. A dough whisk is great for muffins and quick breads.

Use a wet spoon to divide the batter into 12 muffin cups, then use a spatula dipped in water to smooth out the tops. Gluten free batter doesn’t always spread well by itself, so this step will ensure a nice, rounded shape.

Bake for 20 minutes at 400º, the muffins should rise high with nicely rounded tops. Check the center with a toothpick.

I melted a little butter and brushed it over the baked muffins for a nice shine.

Cool on a rack and serve warm or at room temperature.

Here’s the crumb, nice and moist. They taste great and you would never know that they were gluten free. They freeze well too!

Notes ♪ I used Better Batter Original Blend in this recipe.

Notes ♫ Try using a sugar substitute like Truvia if you need the muffins to be diabetic friendly, or a reduced sodium baking powder, if you need to lower the salt.

Notes ♪♫ If you don’t have apple pie spice, you can use 1-1/8 tsp. cinnamon, 1/4 tsp. nutmeg and 1/8 tsp. ground allspice.

Original Post 6/10/2018 Updated 6/10/2023

Hash Brown Muffin Cups

Aren’t these the cutest? Hash Brown Muffin Cups are fun to make and eat, kid friendly and adult approved! Using frozen hash browns really cuts down on the prep work. This is a great brunch recipe because you can prepare it the night before and bake in the morning.

Are hash browns gluten free?

As long as you are buying plain hash brown potatoes, they should be fine. I always look for the gluten free label as an extra measure of security, but as long as the only ingredient is “Potatoes” you are good to go. If the potatoes are seasoned or include other ingredients, then investigate further before buying. I used Ore-Ida frozen shredded Hash Browns in this recipe.

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Ingredients:

20 oz. frozen shredded hash browns (for a standard 12-cup muffin tin)
1/2 cup shredded parmesan cheese
1/2 tsp. salt
fresh ground pepper, to taste
1/2 tsp. garlic granules
1/8 tsp. paprika
2 tbsp. olive oil
cooking spray

Preparation:

Weigh 20 oz. hash browns and place in a zip top bag. Defrost in the refrigerator.

I used a salad spinner to be sure the potatoes were as dry as possible (see notes). After spinning the potatoes (or pressing them dry with paper towels) transfer to a clean bowl.

Toss the hash browns with the cheese and seasonings. Drizzle with 2 tbsp. olive oil and toss again to coat thoroughly.

Mist the muffin tin with cooking spray and spoon the potatoes evenly into the 12 cups.

Cover with plastic wrap and refrigerate overnight.

The next morning, preheat the oven to 400º and spritz the tops of the muffin cups with olive oil spray. Bake for 45 minutes.

The edges should be browned and crispy. Use a spoon to slide them right out of the pan onto a serving dish!

Hash Brown Muffin Cups will be a great addition to your brunch menu, or a fun dinner side. They reheat well, and ours stayed crispy even after microwaving. You will want to keep a bag of hash browns in your freezer pantry, so you can make a batch any time you like!

Notes ♪♫ My salad spinner is over 20 years old. We originally purchased ours when my husband used to plant a large garden and I needed an easy way to wash the veggies. Today I still eat lots of salads and this is just a handy thing to have in your kitchen! Here’s the current model.

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Gluten Free Apple French Toast Casserole

Did you see the Gluten Free Cinnamon Swirl Bread I posted a while back? If not, check it out here! I used that same recipe to make this overnight Apple French Toast for Easter. The cinnamon swirl bread goes so well with apples! This is a wonderful make ahead recipe for a brunch, get it ready the night before and bake in the morning!

Ingredients:

1 loaf Gluten Free Cinnamon Swirl Bread
1/2 cup dark brown sugar
1/2 cup butter (1 stick)
2 tbsp. maple syrup
3 apples (I used Honey crisp)
7 eggs
1-3/4 cups milk (I used 2%)
1 tsp. vanilla extract
1/2 tsp. cinnamon
cooking spray

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Preparation:

Make the Cinnamon Swirl Bread 2 days before and store at room temperature.

The night before your brunch, melt the butter, brown sugar and maple sugar in a small saucepan. Stir occasionally to dissolve the sugar.

Mist a 9 x 13″ glass baking dish with cooking spray and pour the butter mixture into the dish.

Peel and slice the apples and spread them over the butter mixture in a single layer.

Cut the bread into 3/4″ slices and arrange over the apples.

Whisk together the eggs, milk, vanilla and cinnamon.

Pour the egg mixture over the bread slices and press down with a spatula.

Mist a sheet of foil with cooking spray, cover the casserole and press down with your hands to be sure the bread slices are submerged in the egg mixture. Refrigerate overnight. Here’s what it should look like in the morning.

In the morning, take the baking dish out of the refrigerator and let it sit on the counter to warm up for at least 30 minutes before baking (going directly from refrigerator to oven may shatter a glass baking dish). Bake uncovered for 40-50 minutes at 350º then broil for 2-3 minutes to finish.

You can dust with powdered sugar (optional) and serve with real maple syrup!

Notes ♪♫ There are many breads that will work well in this recipe. Check out my Gluten Free Millet Bread that I often use for French Toast recipes. Be sure to make the bread two days before assembling the casserole, a drier loaf will better absorb the eggs.

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Chocolate Hazelnut Rice Pie Tartlets

Rice Pie (Torta di Riso) is a traditional Italian dessert served at Easter. When I was growing up, every Italian household had Rice Pie during Easter week and it is still widely enjoyed today. You might be surprised to know that the recipe contains no flour at all and most of the ingredients are naturally gluten free!

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I jazzed up the plain rice pie we had as kids with toasted hazelnuts, candied orange peel and chocolate chips. Instead of a pie dish, I opted for this mini fluted tart pan to create 6 individual servings. Perfect for small Easter gatherings!

Ingredients:

2 cups milk (I used 2%)
1/2 cup Carnaroli Rice (Risotto Rice – see notes)
½ cup sugar
¾ tsp. vanilla extract
1 tsp. hazelnut extract, divided
3 eggs
1 cup ricotta
1/2 cup raw hazelnuts, coarsely chopped
¼ cup candied orange peel, minced
¼ cup dark chocolate chips
optional Frangelico liqueur for brushing (adult bunnies only!)
powdered sugar and cocoa powder for dusting

Preparation:

Spread the hazelnuts on a baking sheet and bake for 5 minutes at 325°.

Line the tart pan with paper baking cups and mist with cooking spray.

Add milk to a saucepan and heat to a simmer. Add the rice and stir. Next stir in the sugar, vanilla and ½ tsp. hazelnut extract.

Reduce the heat and simmer uncovered on low for 45 minutes.

Hint! Do not walk away while the rice is cooking! You will need to stir frequently and watch that it doesn’t burn or boil over!

Remove the cooked rice from the stove, transfer to a bowl and let it cool slightly before combining the rice with the egg mixture (you do not want to cook the eggs).

Whisk the eggs and ricotta in a large bowl. Add the remaining ½ tsp. of hazelnut extract.

Fold in the toasted hazelnuts, candied orange peel and chocolate chips.

Gradually add the rice to the egg mixture, one scoop at a time to temper the eggs. Stir well after each addition of rice until it is completely incorporated.

Divide the mixture evenly among the 6 cups, each should be about 2/3 full (they will rise to the top during baking).

Bake at 325 degrees for about 25 minutes. Check with a toothpick and touch the center with your finger (it should feel set, no liquid). Remove from the oven, and while still warm, brush the tops lightly with Frangelico (optional, if serving to adults).

Cool completely in the pan.

Serve the tartlets at room temperature or chilled. Before serving, dust with cocoa powder and powdered sugar.

This showstopper of a dessert is bound to become one of your Easter favorites! I know it was at our house!

Notes ♪♫ Carnaroli Rice is widely regarded as the best for making risotto and it is worth seeking out if you can’t find it at the grocery store. It is a high-quality short grain rice with a wonderful texture that is perfect for making risotto that is creamy but firm. If you cannot find Carnaroli rice locally, it is available here on Amazon or substitute Arborio rice.

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Gluten Free Hot Cross Buns

“One a penny, two a penny,
Hot-cross buns!
If you have no daughters,
Give them to your sons!”
~Mother Goose

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This recipe was adapted from one that I saved from the King Arthur website in 2012. I used the Artisan Flour Blend from Better Batter (* see notes) and adjusted the liquid per instructions. The verdict- amazing! Hot Cross Buns were always an Easter favorite, and I am thrilled to be able to enjoy them again!

Shop Better Batter and use my Promo code MGFC30 at checkout for 30% off any non-sale item!

Adapted from King Arthur Baking Company

Ingredients:

For the dough
1/4 cup rum
1/2 cup raisins (I used Sunmaid)
2-1/2 cups milk, warmed
2-1/4 tsp. instant yeast
2 eggs plus 1 yolk (reserve whites)
6 tbsp. butter, softened
607 g. Better Batter GF Artisan Flour Blend
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1-3/4 tsp. salt
1 tbsp. baking powder
1 egg white, reserved from above for brushing
1 tbsp. milk, for egg wash
For the Icing
1 cup + 2 tbsp. powdered sugar
1/2 tsp. vanilla extract
pinch of salt
4 tsp. milk

Preparation:

Line a 9″ x 13″ baking dish with parchment paper and mist with cooking spray.

Place the rum and raisins in a small bowl to soak while you make the dough.

Microwave the butter on low for 30-45 seconds to soften.

Add milk to a microwave safe container and microwave 1-1/2 minutes. Whisk in the yeast and let it proof for 15 minutes.

Separate one egg and set aside the whites.

Whisk the yolk with the remaining 2 eggs.

Add the dry ingredients, flour through baking powder, to the bowl of a stand mixer and whisk thoroughly.

Add the butter, eggs and milk/yeast mixture and mix together on low with the paddle attachment. It will look like wet pancake batter at this point. Increase the speed and beat for 5 minutes to form a sticky, soft dough.

Finally, add the rum-soaked raisins and their liquid, mixing for one more minute to incorporate.

Gather the dough together in the bowl, cover and let it rest for 10 minutes.

Turn the dough out onto an oiled cutting board (mist it with cooking spray) and use a bench knife to divide it into 12 equal pieces.

With oiled hands, roll each piece into a ball and arrange in the prepared pan.

Cover the pan with plastic wrap, and let the buns rise until puffy and touching one another, about 20 minutes. Preheat the oven to 375º.

Whisk the reserved egg white with 1 tbsp. milk, and brush over the buns.

Bake for 30 minutes, or until golden brown and the internal temperature reaches 205º (check with a thermometer).

Remove from the oven and cool completely before frosting (** see notes)

Whisk the icing ingredients together, and spoon into a pastry bag. If you don’t have a pastry bag (I don’t), use a clean zip top plastic bag with the tip of one corner snipped off. Pipe the cross over each roll.

Notes ♪ Be sure the buns are completely cooled before frosting. They smell so good- you will want to eat them right out of the oven! Try to resist, because they need time to set (or the centers may be gummy). Plus, if you frost the buns while they are warm the glaze will melt away. Patience!

♫ I used and recommend Better Batter Artisan Flour Blend for this recipe. This flour requires twice the liquid of typical recipes, so if you use another flour, you will need to adjust the liquid to flour ratio. Start with half the milk (1-1/4 cup) and only add more if needed, 1 tbsp. at a time.

♪♫ Do you need special cookbooks for gluten free baking? During the first year following my Celiac diagnosis I donated most of my old cookbooks, thinking I could never use them again. I was so wrong! I wish that I had known the truth, that most mainstream recipes can be adapted to gluten free, often with an exchange of one or two ingredients!

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Gluten Free Cinnamon Swirl Bread

Today I made a gluten free version of another old favorite. This yeasted sweet bread with swirls of brown sugar and cinnamon was adapted from a recipe originally appearing in Better Homes and Gardens. Before my Celiac diagnosis I used to make it all the time.

Both adults and kids loved it, even the picky eaters! I can’t tell you how pleased I was to be making this bread again, it turned out great!

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When you work with the right gluten free flour, this Cinnamon Swirl Bread is so easy to make! If you are a fan of Better Batter like me, you probably have all of the ingredients in your pantry!

If you haven’t tried Better Batter yet, I cannot recommend their flour blends enough. Use my Promo Code MGFC30 for 30% off! You will not be disappointed!

(When you shop Better Batter, be sure to use my code MGFC30 at checkout for 30% off your non-sale purchase)

Ingredients:

Dough:
405g. Better Batter Artisan Blend flour *see notes
1-1/4 tsp. instant yeast
3/4 tsp. salt
3 tbsp. unsalted butter, softened
1-1/2 cups warm milk (I used 2%)
1 egg room temperature
3 tbsp. granulated sugar

Filling:
1/3 cup packed brown sugar
1-1/2 tsp. cinnamon
1 tbsp. melted butter

Egg Wash:
2 tbsp. egg whites
1 tbsp. water

Finishing:
1 tbsp. melted butter, for brushing

Preparation:

I used a 13 x 4″ pullman loaf pan for a long skinny loaf with smaller, diet friendly slices. You can get the pan here.

Whisk together the flour and salt. Combine the warmed milk, sugar and yeast in a separate bowl or measuring cup and let it stand 15 minutes.

Add the egg and softened butter to the bowl of a stand mixer and whisk to combine. Add the milk mixture and whisk until well blended.

Switch to the paddle attachment and add the flour and salt to the bowl, mixing on low to combine. Increase speed and beat for 5 minutes to form a dough, occasionally scraping down the sides with a spatula. Dough will be sticky at this point.

Bring the dough together, cover with plastic wrap and let it rest for 20 minutes.

Cut a sheet of parchment to fit the length of the loaf pan (this will help with rolling and transferring the dough). Mist the parchment lightly with cooking spray and transfer the dough. Roll and pat the dough into a rectangle, about 14 x 10” and 1/2″ thick. (Note- after a 20-minute rest, this dough rolls like a dream, but if you have any sticking just mist your rolling pin with cooking spray.)

Brush the dough with 1 tbsp. melted butter.

Spread the brown sugar and cinnamon mixture evenly over the dough, leaving a 1″ border all around.

Starting with the long side, use the parchment to lift the dough and begin rolling it up.

Continue rolling and pinch the seam to seal.

Tuck in the ends like this and turn the dough seam side down.

Lift the dough (with parchment) into the pan, cover with plastic wrap and let it rise in a warm place for 30 minutes. Dough will be puffy but not doubled in size.

Preheat the oven to 350º and whisk together the egg whites and water. Brush the loaf well with the egg wash. Pierce the top of the loaf with a fork or docking tool to allow steam to escape.

Bake for 40 minutes or until the internal temperature reaches 200º. Remove from the oven and brush the top with 1 tbsp. melted butter.

Grasp both sides of the parchment to lift the loaf out of the pan to a cooling rack.

Slide the parchment out and let the loaf cool completely before slicing.

If you like, you can drizzle the top with icing made of 3 tbsp. powdered sugar and 1 tbsp. milk. I made this loaf for company, and we served it with coffee, just like this. It was a hit!

Slice and toast, or just add to your breadbasket! It freezes beautifully, so you can wrap up the extra slices in plastic wrap, store in a freezer safe bag and it will be good for several months.

Notes ♪♫ I used and recommend Better Batter Artisan Flour Blend for this recipe. This flour requires twice the liquid of typical recipes, so if you use another flour, you will need to adjust the liquid to flour ratio. Start with half the milk (3/4 cup) and only add more if needed, 1 tbsp. at a time.

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Gluten Free Zucchini and Prosciutto Quiche

Making a gluten free quiche has been on my recipe bucket list for a long time. This week I finally did it! The filling is a savory blend of zucchini, prosciutto, mushrooms and Gruyere cheese. I still can’t believe how tasty it was.

Of course, the foundation of a good quiche is the pie crust. If you missed my earlier post on how to make an easy, gluten free pie crust you can check it out here.

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Ingredients:

one gluten free pie crust
3 oz. package prosciutto
1 cup grated Gruyere cheese, divided
1 tbsp. olive oil
1/2 small zucchini, sliced thin
10 small button mushrooms, sliced thin
1 bunch scallions, trimmed and sliced
1/2 tsp. seasoned salt
3 large eggs
1-1/2 cups 2% milk
fresh ground pepper

Preparation:

Preheat the oven to 350º.

Roll your pie dough into a circle, using your pie dish as a guide. You want the dough to fit into the pie dish with a little extra to fold under and crimp.

Carefully lift the dough and place in your pie dish.

Trim the excess (can be used to patch any cracks or holes), fold the edges under and crimp.

Because the filling is made with heavy, wet ingredients, you will need to blind bake (pre-bake) the crust for 10 minutes to keep it from getting soggy. Be sure to weigh down the crust down to keep the bottom from puffing up. You can cover the crust with parchment and use beans or pie weights. Or you can try this gadget, it works like a charm and it’s so easy to remove and clean!

While the crust is baking prepare the filling. Cut the zucchini and mushrooms into thin slices and chop the whites of the scallions into 1/4″ pieces. Grate the cheese and tear the prosciutto into small pieces.

Heat 1 tbsp. olive oil in a nonstick skillet, add all of the veggies and sprinkle with seasoning.

Cook the veggies until they have released their liquid and reduced to about 1 cup. Transfer to a colander to cool and drain.

Take the partially cooked pie crust out of the oven after 10 minutes and remove the pie weight.

To finish the filling, beat the eggs and milk. Stir in the drained veggies, 3/4 cup of cheese and the prosciutto. Add about 8 grinds of fresh ground pepper.

Pour the filling into the prepared crust and top with the remaining 1/4 cup of cheese.

Place the quiche on the center rack of your oven. I put a cookie sheet underneath, to keep the bottom from getting over cooked. Bake for 45-50 minutes, until the top is set, and edges of the crust are well browned.

Let it rest for 15 minutes before slicing.

Notes ♪♫ Like any pie, the number of servings will depend on your appetite, somewhere between 4-8 wedges. It was delicious and would be an amazing addition to your brunch menu!

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