Growing up in California I grew to love the beach and 80 degree weather days in December. I owned one coat,and loved to eat fish tacos. After school I found myself leaving the west coast and traveling east to Virginia. Knowing nothing about Virginia I had no idea what to expect.
It did not take long to discover that Virginia is steeped in history. From the charm of countryside towns with darling cafes serving bacon and grits to my personal favorite Richmond with it’s history there is so much to see and explore here. Any way you slice it Virginia is for photographers.
This recipe is perfect for a weekend brunch. When you have a food allergy like gluten you suddenly find yourself skipping leisurely brunches out in restaurants. Sadly eating out means getting sick more often. Even after they assure you the meal you have paid handsomely for is gluten free.
Instead throw a nice brunch together at home. Mimosas, bacon, sausage, coffee, tea and these little quiches. Enjoy brunch time again and leave the gluten at the restaurant.
Quiche with Potato Crust
2 cups shredded raw potato
1 cup shredded raw zucchini
½ tsp. salt
½ tsp. pepper
8 ounces bulk sausage, browned and crumbled
¾ cup shredded cheese
½ cup milk
½ cup chives
½ cup chopped chilies
½ tsp. salt
¼ tsp. ground black pepper
Grated parmesan cheese
Preheat oven to 400 degrees F. Combine crust ingredients and stir well. Press evenly into muffin cups that have been sprayed with cooking spray. Bake for 10-15 minutes, then remove from oven and turn temperature down to 350 degrees F.
While crust is baking, mix together all filling ingredients except parmesan cheese. When thoroughly combined, ladle into crust and sprinkle with parmesan cheese. Bake for 20 minutes or until knife inserted in center comes out clean. Serve warm.