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Quishtida: a healthy," gluten free ""quiche""
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I make an orginal recipe many of my health conscious foodie friends love that I will share here. I came up with the recipe through experimentation, and I encourage you to continue modifying it. The version in the picture has green peppers added which is one possible choice. I don’t consider this recipe a true quiche- because I believe a real quiche uses butter and cream and tastes like a trip to heaven; which is presumably where we would be going after out heart attacks brought on by all the artery clogging ingredients. What I make will take you on a mental trip to a nice beach in Tel Aviv; it’s the health conscious gluten free offspring of quiche and her distant Jewish cousin the pashtida.



 4 Eggs

¾ cup Low fat cottage cheese

3 ounces extra sharp cheddar or other high flavor hard cheese

1 large Tomato

Several Medium Mushrooms (enough to come to 1 cup when sliced thin)

½ cup of cubed green pepper, spinach leaves or corn

Several Green onions (to taste)

1 tablespoon olive oil

1 tablespoon Amaranth flour

Basil leaves to taste

Pepper to taste

Dash of cayenne

Dash of paprika

Equipment: a glass pie dish, a couple bowls and measuring cups

Preheat oven to 400 degrees. Pour the olive oil into the dish and move the dish so the entire bottom is coated in oil. Rotate the dish so that the sides, up to a few centimeters, also get coated in a thin coat of oil.  Flour the oiled pan with amaranth flour, and then set aside. Note: if amaranth and olive oil mix it is fine, you will still be able to lift the quishtida out of the pan without it sticking.

Slice mushrooms extremely thin, cut tomato into 2cm pieces, add additional vegetable of choice and cut green onions into 1cm segments, mix. Add basil leaves to the mix according to taste.

Crack eggs and beat them, then add cottage cheese and pepper. Cut flavorful cheese into approximately 1 cm cubes.

Mix vegetables, cheese and egg mixture together, then pour into the floured dish. Dust top with paprika to add color. Bake for 55 minutes at 390 degrees. Remove from oven and let cool to a reasonable temperature before serving.


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  .   Mary Lakes
I can't wait to try this Quishtida, my granddaughter has to eat gluten free.
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