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    Home / Breakfast & Brunch / Egg Dishes

    Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free}

    Published Mar 28, 2014

    Jump to Recipe Print Recipe

    delicious Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free

    My friend Jen invited me to brunch with her husband and their toddler the other weekend, saying that she wanted us to bake a quiche together. Since we only had a couple of hours, I worried, imagining hastily prepared pastry that wouldn't have a chance to chill or get par-baked, leading to a tough texture and soggy bottom. I wondered whether I should make pie dough ahead of time, or even bring a par-baked crust, but I tried to take deep breaths and have faith in Jen's quiche-making abilities.

    ingredients on a tray

    Yes, I am that neurotic.

    baby potatoes

    When I arrived, though, my fears were quelled. "It's a crustless quiche," Jen said. "Well, it's called a quiche, but it has flour in it." She explained that her husband doesn't like the extreme egginess of frittatas, so she regularly makes a recipe she found in a lovely little book called French Kids Eat Everything, which discusses how to raise your kiddos to have healthy eating habits. Judging by the salad, mushrooms, olives, goat cheese, and crustless quiche that Jen's toddler ate, I'd say that the advice in the book works brilliantly.

    sliced potatoes

    The quiche recipe is quite simple: cook up some vegetables, whip up a batter of eggs, milk, and flour, combine the two and add some cheese, bake, and voilà. Brunch. (Or lunch. Or dinner. Or all of the above.)

    chopped leeks

    We sauteed mushrooms, wilted spinach, grated cheese, cracked eggs, whisked, buttered, poured, and baked. When the timer went off, Jen pulled an impressive creation from the oven. The quiche had puffed high above the pan, forming a golden dome of eggy loveliness. We let it settle down, then we settled down to a perfectly lovely brunch.

    eggs being whisked

    bowl of ingredients

    I've made crustless quiches in the past, but, without any flour or breadcrumbs to sop up the juices, they tended to be soft and difficult to slice. A bit of flour is the perfect solution. The dairy and flour break up the egginess for those of us who find straight frittatas and omelettes difficult to face, leaving a tender, puffed filling dotted with whatever you feel like putting in it. Genius.

    cheese in bowl

    Inspired by the spring alliums at the market – green garlic, spring onions, and chives – I concocted this version that Jay and I can't seem to get enough of. I add some sliced, par-boiled potatoes, grated cheese (either an aged gruyère or Wagon Wheel from Cowgirl Creamery which is organic - yay!), some big chunks of goat cheese, and a bunch of snipped chives. Oh, and I made it gluten-free by swapping sweet rice and oat flours for the wheat. A wedge served alongside a green salad makes an ideal meal.

    quiche mix in a skillet

    I'm loving the springy flavors going on here, but feel free to change up the recipe, too. Other ingredients that might be nice are:

    -sauteed asparagus or mushrooms
    -wilted, squeezed, and chopped greens (kale, pea greens, spinach, or chard)
    -other soft herbs such as tarragon, chervil, or parsley
    -different cheeses
    -lemon zest

    side shot of Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free

    skillet of Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free}

    slice of Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free}

    While nothing trumps a traditional quiche with a buttery crust and rich, creamy filling, this is sure to satisfy when you want something simpler and a bit lighter...

    overhead shot of Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free}

    ..no matter how neurotic you may be.

    top down shot of Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free}

    Thanks for reading! For more Bojon Gourmet in your life, follow me on Facebook, Twitter, Bloglovin, Pinterest, or subscribe to receive posts via email.

    More Brunch Recipes:

    • Gluten-Free Vegetarian Quiche
    • Asparagus and Shiitake Mushroom Tart with Polenta Crust
    • Flaky Goat Cheese Chive Biscuits
    • Skillet Custard Cornbread with Berries and Honey
    • Tangerine-Glazed Poppy Seed Brunch Cake

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this green garlic crustless quiche recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 4 votes

    Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free}

    Print Recipe Pin Recipe
    A delicious and cheesy quiche that's easy to make.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Cook Time: 1 hour 15 minutes
    Total: 1 hour 35 minutes
    Servings: 6 moderate servings.

    Ingredients

    • 12 ounces small, yellow potatoes, scrubbed, sliced 1/4" thick
    • salt, as needed
    • 3 stalks green garlic
    • 3 spring onions
    • 2 tablespoons olive oil, plus 1 tablespoon for greasing the pan
    • 1/4 cup oat flour
    • 1/4 cup sweet white rice flour
    • 1/2 teaspoon fine sea salt
    • 6 large eggs
    • 3/4 cup whole milk
    • 1/2 cup half and half
    • 4 ounces fresh goat cheese, crumbled (about 1 cup)
    • 4 ounces grated gruyère, or other nutty melting cheese such as Wagon Wheel (1 cup)
    • 1 bunch chives, chopped or snipped into 1/4" lengths

    Instructions

    • Position a rack in the upper third of the oven and preheat to 350ºF.
    • Place the sliced potatoes in a small saucepan, cover with cool water, add a teaspoon of salt, and bring to a simmer. Cook the potatoes until tender, but not falling apart, about 10 minutes. Drain the potatoes and set aside. (You can save the water to use as stock in another recipe, if you like.)
    • Meanwhile, slice the green garlic and spring onions into 1/4" thick rounds. Place in a large bowl, fill with cool water, and separate the rings with your fingers. Let soak for a few minutes, swishing occasionally, to dislodge any sandy dirt that may be clinging between the rings.
    • Heat 2 tablespoons of the olive oil in a 10" oven-proof skillet over a medium flame until it shimmers. Scoop the green garlic and spring onions out of their soaking water, shake off any excess water, and saute until very tender, 10 minutes. Remove the garlic and onions to a bowl, wipe out the pan, and brush the bottom and sides with the remaining tablespoon of olive oil.
    • Meanwhile, whisk together the oat and rice flours with the 1/2 teaspoon of salt in a large bowl. Whisk in the eggs two at a time, whisking until smooth after each addition, then gradually whisk in the milk and half and half. Stir in the green garlic, spring onions, and chives, then fold in the cheeses, leaving the goat cheese in clumps.
    • Scatter the potatoes over the bottom of the oiled pan, then pour the batter over the top, taking care to distribute the solids evenly. Bake the quiche until puffed and golden all over the top, about 55 minutes. If you peek into the center, you should not see any wet batter. Let the quiche settle for at least 10 minutes, then cut into wedges and serve warm. Leftovers store well refrigerated airtight for up to three days; re-heat in an oven or toaster oven.

    Notes

    Adapted from my friend Jen, who adapted it from French Kids Eat Everything: How Our Family Moved to France, Cured Picky Eating, Banned Snacking, and Discovered 10 Simple Rules for Raising Happy, Healthy Eaters.
    Feel free to swap out the oat and rice flours here for anything you prefer, such as an all-purpose gluten-free blend, or all-purpose wheat flour.
    You can make this with all whole milk, all half and half, or with a combination of milk and heavy cream.
    And feel free to play fast and loose with the fillings based on what you have around; I've given several suggestions up top.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 360kcalCarbohydrates: 19gProtein: 19gFat: 23gSaturated Fat: 10gCholesterol: 204mgSodium: 424mgPotassium: 428mgFiber: 2gSugar: 2gVitamin A: 940IUVitamin C: 10.1mgCalcium: 328mgIron: 3.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    More Hearty GF Vegetarian Dishes:

    • Gluten-Free Cornbread with Veggies & Cheese
    • Gluten-Free Spoon Bread with Sweet Corn & Cheddar
    • Creamy Grits & Mushrooms
    • Gluten-Free Quiche with Mushrooms & Asparagus
    • Tomato Baked Greek White Beans with Feta {Gigantes Plaki}
    • Gluten-Free Savory Dutch Baby
    • Gluten-Free Savory Galette with Sweet Potatoes & Greens
    • Gluten-Free Stuffing for Thanksgiving (or any day!)

     

    Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free} in a pan

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. Ileana says

      March 29, 2014 at 12:19 am

      Gorgeous quiche! I can't believe how much it puffs up!

      Reply
      • Alanna says

        March 29, 2014 at 6:10 am

        Thanks, Ileana!

        Reply
    2. Katrina @ Warm Vanilla Sugar says

      March 29, 2014 at 12:50 am

      This quiche looks perfect!! I love it!

      Reply
      • Alanna says

        March 29, 2014 at 6:10 am

        Thank you, Katrina. :)

        Reply
    3. Sue/the view from great island says

      March 29, 2014 at 1:05 am

      What a wonderful idea, I hate soggy quiche crusts so this sounds like the perfect solution. The rich golden color of the crust is to die for!

      Reply
      • Alanna says

        March 29, 2014 at 6:11 am

        I feel the same way, Sue - thanks for the sweet note!

        Reply
    4. Ania W says

      March 29, 2014 at 6:35 am

      It looks really tasty! I love it!

      Reply
      • Alanna says

        March 29, 2014 at 6:41 am

        Thanks, Ania. :)

        Reply
    5. Ann Nordquist says

      March 29, 2014 at 7:28 am

      This looks scrumptious!!! I will be making this quiche for my family this weekend <3

      Reply
      • Alanna says

        March 30, 2014 at 4:31 pm

        Thanks, Ann - that's awesome! Please let me know how you like it.

        Reply
    6. Katie | Healthy Seasonal Recipes says

      March 29, 2014 at 11:38 am

      I have never heard of that book, but I'll have to check it out. My kids are pretty great eaters (both love goat cheese and olives) but there is always room for improvement. Beautiful photographs. And I love the idea of no crust.

      Reply
      • Alanna says

        March 30, 2014 at 4:34 pm

        Thanks, Katie! Looking through that book made me really happy. There's good stuff in there for grown-ups, too. Hooray for goat cheese and olive-loving kiddos. :)

        Reply
    7. mimi rippee says

      March 29, 2014 at 1:09 pm

      That is one beautiful quiche!

      Reply
      • Alanna says

        March 30, 2014 at 4:34 pm

        Thanks, Mimi!

        Reply
    8. Eileen says

      March 29, 2014 at 4:37 pm

      Such a beautiful quiche! Those fresh spring chives and green garlic (I can't be the only one who thought those were baby leeks at first, can I?) look so fantastic. My chives are blowing up in the side yard--and now I'm really excited to start cooking with them. :)

      Reply
      • Alanna says

        March 30, 2014 at 4:41 pm

        Thanks, Eileen! The green garlic definitely looks like baby leeks - I accidentally left them in the fridge for too long and had to peel away their outer pink layer before I shot them - oops! I just planted some chives in my window box (deeply envious of your yard!) and they are quite happy, too. Love those little guys. :)

        Reply
    9. Stephanie @ Girl Versus Dough says

      March 29, 2014 at 7:09 pm

      I would like to live in these gorgeous photos and/or swan dive right into that fluffy quiche. Preferably both.

      Reply
      • Alanna says

        March 30, 2014 at 5:03 pm

        What a sweet thing to say! Thanks, Stephanie.

        Reply
    10. Cheri Savory Spoon says

      March 29, 2014 at 10:08 pm

      What a gorgeous quiche, love the idea of using the skillet, beautiful pics

      Reply
      • Alanna says

        March 30, 2014 at 5:04 pm

        Thank you, Cheri!

        Reply
    11. Amallia Eka Widyastuti says

      March 30, 2014 at 5:32 am

      it looks so wonderful, nice pictures

      Reply
      • Alanna says

        March 30, 2014 at 5:04 pm

        Thanks, Amallia!

        Reply
    12. Kezia says

      March 31, 2014 at 7:28 am

      Wow, this looks super delicious! Like, seriously - I'm trying this soon! Any ideas about how to cook it without a skillet?

      Reply
      • Alanna says

        March 31, 2014 at 5:24 pm

        Thanks, Kezia! You should be able to bake it in a pie or cake pan, greased with butter. I'll add a note up top - thanks!

        Reply
    13. london bakes says

      March 31, 2014 at 8:42 am

      I'm a big quiche fan - I think they're such a perfect dish for this time of year and so customisable for whatever you have on hand. The addition of a little flour to the filling is so clever too!

      Reply
      • Alanna says

        March 31, 2014 at 5:25 pm

        Yes! Quiches are the best. :)

        Reply
    14. Anonymous says

      April 04, 2014 at 3:25 am

      I made this quiche tonight and it was delicious. I like the fact that this version does not have a regular crust. Thank you for sharing!

      Reply
      • Alanna says

        April 04, 2014 at 5:18 pm

        Thanks for giving it a go, and for the note - so glad you liked it! I like the crustlessness of it, too.

        Reply
    15. rcakewalk says

      April 14, 2014 at 4:53 pm

      I made a version of this for a smaller skillet Sunday evening, and it was delicious! I used Egyptian walking onions (which were the only green things up in my garden), red chard and garlic (cooked non-vegetarianly in bacon fat) and millet/brown rice flour mix - and also snuck some milk kefir into the custard. I love the potato as crust too! One of my new favorite pie dinners: thank you!

      Reply
      • Alanna says

        April 14, 2014 at 5:02 pm

        Yay! That makes me so happy. I love the sound of your version, and that you used onions from your yard (I've never had that variety - I'll have to check them out). Thanks for giving the recipe a go, and for the note! I'm so inspired by your kefir recipes of late.

        Reply
    16. Angie says

      October 08, 2014 at 5:22 am

      I had green garlic for the first time earlier this year in India. I had no idea what it was. I thought it might be related to Scallions. Totally forgot about them. I wonder if I can find them near me. This recipe is making me hungry. :-)

      Reply
      • Alanna says

        October 10, 2014 at 11:44 pm

        Thanks Angie! I'm a big green garlic fan.. obviously. :) Hope you find some soon! We get it in California in late winter and early spring. You can certainly trade it for leeks or scallions here, though.

        Reply
    17. Emil Bouchard says

      December 23, 2014 at 2:33 pm

      I am Emil Bouchard,I want to say thank to Dr Agumagu for everything he did in my life. To everyone who doesn't believe in spell, I was one like you at first. I wasn't quite sure if I wanted to do this since I've tried others so-called spells casters and they did not work and was a waste of my time and money. However, when I read so many testimonials of Dr Agumagu how he help people to get back their ex lover. Dr Agumagu answered all my questions and was very nice about everything, I decided to give it a try. I figured it would be my last try to get my ex girlfriend back. So my story is that I was at my office when the girl I suppose to marry told me that she wasn't in love with me and never will it be and that she didn't want to speak or see me again, especially since she was talking to this other guy. i email Dr Agumagu and tell him everything.he let me know which spells would be most appropriate for me and I chose the one that was to get her back to me and stay with me and to marry me.As soon as he finish the spells, my girlfriend came back into my life! It was a miracle to me and I’m so thankful to him, that is why i am sharing this testimony to those who need his help. Things have been going well, and pretty much according to what Dr Agumagu said would happen. I’m very happy for the love spell Dr Agumagu have done for me, my ex girlfriend is now back to me and we are living so happy. if you asked me or my friends if I would have anticipated how things were right now…no one would believe it! contact is email address ([email protected] tell +2348158847627) Emil Bouchard

      Reply
    18. Marnie says

      September 13, 2015 at 10:34 pm

      This is a delicious quiche. Full of flavour. Everyone loved it. A definite repeat. Many thanks!

      Reply
      • Alanna says

        September 14, 2015 at 6:08 am

        Yay! I'm so glad you all liked it!

        Reply
    19. Rachel says

      November 13, 2015 at 8:31 am

      This looks delicious! Can I use regular flour for this, as it's what I have on hand?

      Reply
      • Alanna says

        November 13, 2015 at 10:36 am

        Yup!

        Reply
    20. Shannon says

      September 17, 2016 at 10:33 am

      Do you think I could assemble this the night before and then bake it in the morning? Looks beautiful!!

      Reply
      • Alanna says

        September 20, 2016 at 10:49 pm

        Sorry for the delay - I think that could work, but I wouldn't make it in a cast iron skillet in that case.

        Reply
    21. Natalie says

      September 20, 2018 at 8:17 pm

      I've been using this recipe to make quiche every day for the past 5 weeks, scaled down to individual portion, in a 5" cast iron skillet. We've had a bumper crop of broccoli this year from the garden and it works well in this recipe as a filling.

      I made the following modifications:
      1) I grind my own sweet rice flour and oat flour. The texture is not quite as fine as Mochiko flour but for this application, you can't taste any grittiness in the final product. My husband is Japanese, so I always have bags of short-grain white rice in the pantry. Yes, BAGS!
      2) We're not big on drinking milk, so instead I dilute Greek yogurt, plain yogurt and even SKYR with water for the "liquid dairy" portion of the custard. In a pinch, I even used reconstituted buttermilk powder which gave the quiche a really lovely mouth feel.
      3) I soak the flours in the "liquid dairy" overnite, in the fridge, to hydrate and then bake with it the next day (filling pre-made a day or two in advance).
      4) The quantities that I use include 2 eggs, 100g filling, 100mL water + 25g SKYR/yogurt, 15g sweet rice flour, and 12g oat flour. If I use more oat flour, it ends up sinking to the bottom and actually affects the overall taste of the quiche.

      As we head into the Fall, I look forward to finishing the broccoli (phew!) so I can try different fillings using the same liquid to flour ratio.

      Can't wait to try the Apple, Buckwheat and Gruyere Puff Pancake from your book. Looks like another winner...

      Reply
      • Alanna says

        September 30, 2018 at 8:38 pm

        Aw, I'm so glad you love this recipe - I make it all the time myself! I'm glad to know that diluted yogurt works well for the dairy. Please let me know which other variations you try, and if you make the puff pancake - also a favorite around here!

        Reply
    22. Dana says

      February 12, 2022 at 10:06 am

      This is one of the best quiche recipes! I did make a few substitutes based on what I typically have on hand - almond flour in place of the oat/rice flours, full fat coconut milk in place of the milk/half and half, and feta in place of the goat’s cheese. Could not find green garlic, but we loved it with the fresh chives and spring onions! The potatoes make it extra filling. It’s a very flexible recipe and looking forward to including even more fresh herbs next time. Thank you for the inspiration!

      Reply
      • Alanna Taylor-Tobin says

        February 13, 2022 at 7:39 pm

        I'm so glad you loved this recipe. Those substitutions sound delicious!

        Reply
    23. Tricia says

      February 28, 2023 at 9:33 am

      Can you make ahead and freeze this? If so, what's the best way to re-heat?
      Thanks :)
      I have made before, but it usually gets devoured before I have time to freeze.

      Reply
      • Alanna Taylor-Tobin says

        February 28, 2023 at 9:42 am

        I'm so glad you like it, it's a favorite of mine as well! I haven't tried freezing it but I've frozen regular (crusty) quiche and that worked well. It might change the texture a bit but should still be tasty. Please let me know if you try!

        Reply
        • Tricia says

          February 28, 2023 at 11:33 am

          Thank you! What do you find is the best way to re-heat quiche after freezer?

          Reply
          • Alanna Taylor-Tobin says

            February 28, 2023 at 2:36 pm

            Oh good question! I would cut it into single serving wedges before freezing, then reheat from frozen on a small baking sheet in a 350ºF oven or toaster oven for about 20 minutes or until heated through. Please let me know how it goes!

            Reply

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    I’ll just be here eating gooey #glutenfree #blon I’ll just be here eating gooey #glutenfree #blondies all day long 💅

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    The calendar might say “spring” but Mother Nat The calendar might say “spring” but Mother Nature seems to be saying “stay the heck inside and bake blondies!” 

It's pouring again here in NorCal and I'm grateful to be able to stay inside baking today. Hope everyone's staying safe and dry out there too. 

These gluten-free blondies are made with oat flour, sweet rice flour, and tapioca flour for a chewy, tender texture. Easy to make from start to finish in under an hour and perfect for mid-week chocolate cravings. 

Loaded with chocolate and nuts if you like (we like nuts here at TBG but they’re optional.) I’ve tested these with both melted butter and with oil (shown here) so they can easily be dairy-free as well. 

Recipe linked @the_bojon_gourmet. Bojon appétit! 

https://bojongourmet.com/gluten-free-blondies-dairy-free/

#blondies #glutenfreebaking #gf #dairyfree #gfbaking #cookiebars
    Is quiche pie? I hope so because it's #piday and Is quiche pie? 

I hope so because it's #piday and I'm sharing this cheesy spinach & leek quiche in a flaky gluten-free crust! 

The trick to getting a crisp crust is 
1. parbake the crust before adding the filling
2. brush the crust with egg white – this creates a barrier between the crisp crust and custardy filling
3. bake on the lower rack of the oven (preferably on a pizza stone if you've got one)

You'll get a golden, crisp bottom crust that keeps well for a couple of days in the fridge. 

Quiche filling & crust recipe linked @the_bojon_gourmet 

Happy #pieday my friends! 

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    Next up for #piday: luscious GF & vegan chocolate Next up for #piday: luscious GF & vegan chocolate pie! 🍫

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Next add a creamy chocolate filling made in a blender with peanut butter (or cashew butter, almond butter, hazelnut butter, or tahini) 

Pipe the top with cashew cream and shower with chocolate shavings and graham crumbles. 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/vegan-chocolate-pie-gluten-free/

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    Counting down to #piday (3.14) with this GF & vega Counting down to #piday (3.14) with this GF & vegan key lime number. 💚

This no-bake pie tastes so fresh and bright. There's a toasty crust laced with cinnamon, coconut, and macadamia nuts. The creamy cashew filling is toe-curlingly tangy and just sweet enough. 

Both components are made in a blender with just a few minutes of active time and the pie keeps like a dream for days. 

Recipe linked @the_bojon_gourmet 

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I've been craving these cookies lately and wanted to see if they could be made refined sugar-free with coconut sugar (they can!) and I made some updates to the post body as well. 

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Recipe linked @the_bojon_gourmet. 
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#teff #teffflour #glutenfreecookies #alternativeflours #alternativebakerbook #alternativebaking

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